Sambar Fried Idli

I love idli with hot spicy sambar for breakfast. But to prepare it in the morning, that too before going to office is really a time consuming task and can make me late for office.But once idli is made, we can convert it into a snack which actually gives the taste of idli with sambar. Sometimes I make this snack when there are leftover idlis or when I feel lazy to make any accompaniments with idli.(Making idli itself is a tiresome job as far as I am concerned though I buy the ready made batter from the supermarket.But washing the steamer and the plates in it and then making idlis and taking them out and then again washing the steamer...uffff)So what makes me love this snack is that the simple and easy recipe and the lesser number of ingredients used for it. So it's assumed that nothing can go wrong with this recipe.

Ingredients:



Idlis - 4

Tomato -2

Hari Dhaniya/cilantro - one bunch

Turmeric powder - 1/4 tsp

Chilly powder - 1 tsp

Sambar masala - 2 tsp

Mustard seeds - 1/2 tsp

Methi seeds/Fenugreek - 1 pinch

Salt - as per taste

Water -1/4 cup

Oil - 1 tbsp



First cut the idlis into small cubes. Chop the tomatoes and hari dhaniya.

Heat oil in a frying pan. Put the mustard seeds till they sputter, then add the methi/fenugreek seeds. Now add the chopped tomato and fry well. Cover the pan and keep for 2 minutes for the tomatos to be cooked well. Mash them with a spoon and add the turmeric and chilly powders and fry again for 2 minutes. Then add sambar powder and stir well.Now add salt and hari dhania and mix well. Add water and salt and allow the tomatoes cook well with all the spices. Now add the idli cubes and stir well so that they get mixed well with the gravy. Cover the pan and simmer for 5 minutes. Serve hot.



Note : If you don't have sambar masala, don't worry. Add one tsp chilly powder, 1/4 turmeric powder, 1 tsp dhania powder and a pinch of powder hing/asafoetida instead of sambar powder.

Kappa with Mulaku Chammanthi(Tapioca with chilly chutney)

Kappa or tapioca is a source of carbohydrates and is loved by every Malayali. Best combination with kappa is always fish curry but in my house I can't make it since my parents are vegetarians. Sometimes we boil kappa simply with salt and eat with spicy chilly chutney. With this the best accompaniment is hot black coffee.Nothing can beat it! Here I am sharing the simple boiled kappa and chilly chutney recipe.

Ingredients :
Kappa/Tapioca - 1/2 kg(skinned,cleaned and cubed)
Water - required to boil tapioca
Salt - as required

Boil kappa in a pressure cooker or simply in a closed container adding water and salt. Make sure that it is not over cooked, Drain water completely.

For the chutney :
Shallots - 5
Green chillies - 5
Salt -as required
Coconut oil - 1 tbsp

Crush shallots and green chillies with salt. Don't grind it to a paste, just crush the ingredients.
Add oil and mix well. Serve with kappa and black coffee.

Easy Chapathi roll

This is a recipe with left over Chapathi or rotis. Sometimes after dinner i will have a few rotis left over. I don't feel like throwing them away so next day morning i make a quick recipe with those rotis which i call as chapathi roll. It's very easy to make and quite a healthy snack. You don't need too many ingredients and you can improvise according to your taste. Here i am giving the most basic recipe and i would like to know feedback from my friends to improve it's taste. I would like to see how many variations will come up:-) So here we go!

What you need

Chapathi/Roti - 4
Onion chopped - 1
Tomato chopped - 1 small
Green chilly chopped - 1
Corriander leaves chopped - 1 tbsp
Cheese cubes - 2(if small)
Salt - as required(optional)
Oil - 1 tbsp

Mix all the chopped vegetables and cheese cubes well. Salt is actually not required for this recipe. You can also use the cheese spread which is available in different flavours to add more taste. I use both cheese spread and plain cheese too.
Now spread the mix on one side of the chapathi and roll as shown in the picture above.Heat oil on the tawa and shallow fry it till it becomes crispy. You can apply a little bit cheese at the ends while rolling the chapathi so that it won't open and the filling won't come out.

Serve with tomato ketchup

Dhokla - A gujrati snack

Dhokla - Gujrati Snack




When i had it for the first time i felt dhokla looks like yellow idlis cut into cubes.But it tastes different. In the first trail itself i loved the taste of this sweet and sour snack and decided to try it by myself. First time it turned out hard, but then second time i could make soft spongy dhokla.I was really surprised to find out how easy the preparation is. So here, i am sharing the recipe with my friends...




What you need :

Besan/Gram Flour - 2 cups

Curd/Yoghurt - 1/2 cup

Green chilly paste - 1 tsp

Ginger Paste - 1/2 tsp

Baking soda - 1 pinch

Salt - as required

Sugar - 1 tbsp

lemon juice - 1 tsp

Oil - 1 tbsp

Eno - 1 sachet

Water - as required




For seasoning

Oil - 2 tsp

Red chilly -2

Curry leaves - 1 bunch

Mustard seeds - 1/2 tsp




First seive together besan and soda well. Then mix curd,salt,lemon juice,green chilly paste and ginger paste together without lumps. Now add water little by little so that you get a thick batter just as the same consistency as that of idly batter. Keep aside for one or two hours. Now add sugar according to your taste level.( If you don't want dhokhlas sweet then you can completely avoid sugar. But i prefer it khatta meetha so i add about 2 tbsp sugar).Now add eno and you can see bubbles coming up in the batter. Now pour the batter into a dish similar to baking dish greased with oil. Steam the batter in a steamer for around 30 minutes on medium flame. Check whether the dhokla is well cooked using a knife or fork. If the fork comes out clean then we can make sure that dhokhla is well cooked. Now take out the pan and let it cool a bit. Remove the dhokla from the dish and cut into cubes with a knife smoothly. Now do the seasoning with all the ingredients in hot oil and pour on the dhoklas.

Serve with any chutney of your choice!




Note : Don't keep the batter after adding eno. Immediately steam it.

Moong Dosa - Cherupayar Dosa

This is a left over recipe which i have found to save the dosa batter if it's left over. Sometimes after making dosa or idly the batter will be left over which will not be enough in quantity to use it next time for breakfast or dinner for me and my husband. So i thought of making a new type of dosa which is the actual fusion of north indian cheela and south indian dosa. I have named it moong dosa. I don't know whether the actual moong dosa is made like this.

Ingredients

Dosa batter - 2 cups
moong dal - 2 cups
Green chilly - 1 or 2 according to your spice level
Ginger garlic paste - 1 tsp
methi powder - 2 tbsp
salt - as required

Soak moong dal for 2-3 hrs. Grind it with all the ingredients apart from dosa batter adding little bit of water. The ground moong dal better should be of the consistency of idly batter. Mix it with the dosa batter well.
Now heat the tawa and make dosa in the same way like dosa is made.

It can be served with chilly or onion chutney.

Aloo Toast

When i got married, my two friends who were my room mates in hostel gifted me an electric toaster. It was a very thoughful and nice gift for a couple like us who were setting up out home.Nowthat i got the toaster i started experimenting different kinds of sandwiches and toasts for breakfast. Among those, i like aloo toast the most.So i thought to share this recipe here.

Ingrediants

Bread slices - 8
Potato - 2 small or 1 medium sized
Green chilly chopped - 1 tsp
ginger chopped - 1 tsp
turmeric powder - 1/2 tsp
meat masala - 1 tsp
salt - as required
mustard seeds - 1/2 tsp
oil - 1 tbsp
Butter or ghee(optional) - as required

Boil the potatoes. Heat oil and season mustard seeds. Fry green chilly and ginger and add mashed boiled potatoes. Mix the other powders and salt and fry well.



Now slice the bread to triangular pieces as shown.




Take each pair of bread slices and apply the potato masala on one of the slices and cover with the other piece and press well.



Apply little bit butter or ghee on both side of the sandwich.



Now toast the bread slices with the filling in your toaster. If you don't have a toaster then don't worry. You can make the same tasty aloo toast on heated tawa also. Only thing to take care of is to keep the bread slices in position with the filling and press them well while toasting.



Your tasty aloo toast is ready