Tirangi Rava Idli

Posting on behalf of a non-blogger to link up with my ongoing event 'Bachelor Cooking' :)

Participant Name: ADITI UPADHYAY

Recipe Name: TIRANGI RAVA IDLI

Soaking Time:  10 min.

Preparation Time: 10 mins

Cooking Time: 7 mins

Makes: 12 idlis

INGREDIENTS:

2 cups semolina (rava)

1.5 cups curd

2 tbsp lemon juice

2 tbsp oil

salt to taste

oil for greasing

Tempering--

1 tsp cumin seeds (jeera)

1 tsp red chilly powder

2 green chillies , chopped

4 curry leaves (kadi patta)

1 tbsp oil

STEPS TO FOLLOW:

1. Mix the semolina, curd, lime juice, oil and salt together in a bowl. Might add a little water to make the batter consistent, keep it aside for around 10 minutes.
2. Separate the batter in three different bowls and add 1-2 drops of orange and green food colouring (might use chutneys instead)
3. Prepare the tempering by heating oil and adding the cumin seeds, red chilly powder, green chillies and curry leaves. When the cumin seeds crackle, add the tempering to the semolina Batter.
4. Pour the  batter from all bowls into greased idli moulds.
5. Let it cook in the microwave oven for about 6-7 minutes.
6. Serve hot with a chutney of your choice.

Linking this entry to INDEPENDENT INDIA event sponsored by, Hudson Canola :) 

Potato Hash Browns

I always love adding elements on my weekend breakfast dish! Anything that accompanies my poached or half-fried eggs n toast perfectly... Have already tried sauteed mushrooms, grilled brocolli or paneer, pan-seared french beans, blanched spinach etc. etc. This time I didn't want to have a ready-made just-reheat-hash browns!!! So thought of adding my flavors and making them in-house... 

Potato Hash-brown is something that any kid would love to have in tiffin-box! My lab rat (hubby) loves grabbing one anytime (breakfast or lunch or dinner, doesn't matter) so this one was specially for him... :) A quick, simple n  yummy hash-browns!!!

 

Makes: 4

INGREDIENTS:

2 Potatoes

1 tbsp Cornflour

2 tsp Grated Onions

1/4 tsp Black Pepper Powder

2 tsp Chopped Coriander

Salt, to taste

Oil, to shallow-fry

STEPS TO FOLLOW:

- Wash the potatoes and peel their skin properly.

- Parboil these potatoes till they are approx 40% cooked. Drain and dry them with kitchen towel.

- Use big hole grater and grate both the potatoes nicely. Don't mash them at all!

- Add rest of all ingredients into it and mix them well.

- Divide the mixture into 4 portions and give your favorite flatten shape to it.

- Heat some oil in a flat pan and arrange the hash-browns onto it. 

- Shallow-fry them till they show brown crust on both the sides. 

- Serve hot on your breakfast platter :) 

SJ's NOTE:

- I used a round cookie cutter for perfect shape! You can pick your favorite shape...

- Onions are totally optional to add. I added just to give a little crunchy biting to hash-browns!

- You can freeze these hash-browns before cooking only! Arrange them on a freezer tray (no overlapping) for an hour and then freeze them all together in a suitable container.

Linking it to Guru's Cooking - Kids Special Event!!!

Bread Balls

"Something unhealthy is always delicious!!!" That is what I think at times... Can have a baked or sauted version of several dishes too, but having deep-fried is always super-yum! ;)

'Bread Balls' - Nothing new, it's simply a bread roll only but in a ball shape :P I have had it many a times before but nothing can beat bread rolls that my sister-in-law make! I still remember the day she made an original fried version of it specially for me on the previous day of my departure :) And I bet, I will never find the same taste n flavors anywhere else... I missed her so much while making it, so bugged her by a message!  

Wanted to be a little calorie conscious this time by posting baked version ;) But hunger didn't allow me to wait for more than 10 mins, so posting a fried version of the simplest n quickest snack... :P

Makes: 8 

INGREDIENTS:

8 Bread Slices

2 Big Potatoes

1/2 cup Green Peas

1/4 cup Chopped Onions

2 tsp Chopped Coriander

1/2 tsp Red Chilly Powder

1 tsp Coriander Powder

1/2 tsp Amchur Powder

Salt, to taste

Oil, to deep-fry

STEPS TO FOLLOW:

- Trim the sides of all bread slices and keep it aside.

- Boil potato and green peas separately. Drain excess water and transfer them to a bowl.

- Add rest of all ingredients (except oil) and mash them well. 

- Divide the stuffing into 8 portions.

- Fill a shallow-bowl or plate with water and soak a bread slice into it for 5 seconds on each side.

- Squeeze all water out of it using your palms.

- Put one portion of stuffing onto it and cover it from all sides with bread to make a nice ball.

- Repeat the same process for other 7 balls too.

- Heat oil in a kadai (deep-pan) and deep-fry them in 2 batches till golden brown in color.

- Serve hot with tomato ketchup :) 

SJ's NOTE:

- You can add finely chopped veggies too. Last time, I added french beans, carrots, capsicum, corn etc. :P

- For a variant, add paneer or cheese in the stuffing!

- If not deep-fried, you can bake them for 30 mins on 220 degrees!

Aloo Paratha

It happened many a times before marriage when my hubby asked me what all I had in lunch/dinner & I replied in a word - "Aloo Paratha"!!! He used to wonder how many times in a week I ate the same thing!!!  

To be honest, I simply loved it (I'm still loving it) in breakfast, lunch or dinner!!! But that time, I wasn't making these extremely delicious parathas by myself... My mum used to make it 2-3 times a week on my demand ;) Now I make it often as my hubby loves it too ;) I don't need to mention... we both are big-time potato lovers :P

Here is a recipe of my simple n tasty "Aloo Paratha":

Makes: 8

INGREDIENTS:

2 cups Wheat Flour

4 Boiled Potatoes

2 tbsp Chopped Coriander

1 tsp Crushed Fennel Seeds

1/2 tsp Red Chilly Powder

1 tsp Coriander Powder

1/2 tsp Garam Masala

1 tsp Amchur Powder
Salt, to taste

2 tsp Oil (to knead dough)

Oil or Ghee (clarified butter), to cook 

STEPS TO FOLLOW:

- Mix wheat flour, salt and oil in a bowl. Knead a soft dough using water as required. Cover it with a damp cloth and let it rest for 15 mins. 

- Take all boiled potatoes in a mixing bowl and mash it well.

- Add all the dry spices along with chopped coriander and mix them well. Stuffing is ready! 

- Divide the stuffing as well as dough in 8 equal sized balls. 

- Take one ball and again divide it into 2. Roll both of them out to make 4" diameter.

- Put a stuffing balls on one of them and cover it with other. Roll them out carefully (stuffing should not pop out of it) and make around 8" in diameter.

- Heat a flat pan and roast this paratha on it. Flip it over in 40-45 seconds and apply a few drops of oil.

- Flip it again and apply oil on the other side as well. Cook it till you see golden-brown spots on both the sides of paratha. Follow the same process to make all parathas.

- Serve hot with chilled yogurt and a dollop of tangy pickle!!! :)

SJ's NOTE:

- Optionally, 1/4 cup finely chopped (or shredded) onions can be added for more flavors!

- Best if you use clarified butter for cooking them! If not, you can dry-roast them on pan and then apply butter before serving :)

Greek Veggie Wrap

A perfect wrap for a lunch or dinner - "Greek Veggie Wrap"!!! Pretty much inspired by Greek cooking and ingredients, tried out this yummy roasted veggies with spinach leaves wrapped in a wheat tortillas :)

For an authentic Greek flavor, use feta cheese instead of using a combo of 3 cheese (That's what I missed!)... Try out this colorful looking, easy-to-prepare veggie wraps :)  

Makes: 4

INGREDIENTS:

4 Wholemeal or Wheat Tortillas

1/2 cup Mushroom Slices

1/2 cup Eggplant Chunks

7-8 florets Broccoli

1/4 cup Diced Red Bellpepper
1/4 cup Cherry Tomatoes (Cut into halves)

1/2 cup Spinach leaves (Thinly cut)

2 tbsp Olive Oil

1/2 tsp Black Pepper Powder

Salt, to taste

1/2 cup Cheese (Use Feta Cheese, if available)

4 tbsp Tzatziki Dip

METHOD:

- Parboil broccoli, drain and rinse with fresh water.

- Transfer it to a big mixing bowl and add mushroom slices, eggplant chunks and red bell pepper.

- Season with salt and black pepper powder and add olive oil. Mix well.

- Roast them in oven for around 15 mins. 

- Divide the mixture in 4 portions.

- Take a tortilla on flat surface, put one portion of mixture each.

- Pour tzatziki dip as a dressing and add some spinach leaves.

- Sprinkle cheese (preferrably, feta one) and pan-roast it for around 15-20 seconds. 

- And it's ready to serve!!! :)

SJ's NOTE:

- You can serve it with a bunch of spinach & rocket salad :) 

- Use hummus to replace tzatziki dip as a dressing and try a variant of this dish!!! 

Linking this recipe to Motions and Emotions - Sara's Corner and Kid's Delight Sweet Treats - Vali's Announcement Page

Strawberry Jam

Who doesn't like Strawberry Jam??!!! And if I talk about kids, I'm sure they crave for it anytime and every-time... :P Now let me tell you something very special about this super-yummy "Strawberry Jam / Spread"...

When you get a store-bought jar, it will contain more or less amount of pectin (gelatin, something that helps jams or jellies to set). But this recipe excludes it completely. Simmering crushed strawberries (or any other fruit of your choice) on lowest flame releases its own pectin to make it spreadable and rich in color!!!

Here you go with a recipe of  very natural, easy and quick to make - "Strawberry Jam" :)

Makes: 1 cup

INGREDIENTS:

2 cups Strawberries

1 cup Sugar

1 tbsp Lemon Juice

METHOD:

- Wash and pat-dry all the strawberries.

- Cut them into halves and transfer them to a mixer jar to grind finely.

- Add these ground strawberries (nearly paste-consistency) in a heavy-bottom pan.

- Mix sugar and lemon juice into it and mix well.

- Once it reaches a boiling point, cook it for 2-3 mins on low heat.

- Transfer it to some other bowl and cool it down to room temp.

- Preserve it in a sterilized glass jar!!!

SJ's NOTE:

To sterilize a glass jar: 

• Wash a glass jar and lid with fresh water and pat-dry it.
• Preheat oven to 180 degrees and turn it off after pre-heating.
• Place a glass jar up-side down in oven for 4-5 mins. 
• Keep a lid in boiling water for 5 mins and dry it with a kitchen towel.

Microwave Rava Idli

Yeyyyy.... Finally!!! I'm posting my 1st South-Indian dish :) A healthy option of 'Rava Idli' for South-Indian Food lovers!!! Given here is a recipe of Microwave version, which is quite quick and almost effortless... You can make it using a normal Idli Steamer too.

Try out these colorful looking breakfast dish... :) 

Makes: 12-15

INGREDIENTS:

For Batter--

1 cup Semolina

1/4 cup Yogurt

1 tsp Chopped Coriander

1 tsp Chopped Onion

1 tsp Chopped Carrots

1 tsp Chopped Capsicum

1/2 tsp Fruit Salt (Eno)

Salt, to taste

3/4 cup Water

For Tempering--

1 tsp Cooking oil

1/4 tsp Mustard Seeds

1/4 tsp Cumin Seeds

A pinch of Hing

1/2 tsp Urad Dal

1/2 tsp Chana Dal

METHOD:

- Take all the ingredients of batter in a big bowl and mix them well.

- Add a tbsp of water at time if it needs more to make a batter with pouring consistency.

- Heat oil in a small pan (tadka-pan) and add urad dal, chana dal and mustard seeds into it.

- Once dal are golden-brown in color and mustard seeds splutter, add cumin seeds and hing.

- When it stops crackling, pour this to batter. Mix lightly.

- Grease microwave-proof idli plates. Microwave 1/4 cup of water on base plate of idli maker.

- Pour a tablespoon full of batter into each idli mould and arrange on base plate.

- Cover it with a lid and microwave it for 4 mins.

- Take them out and serve hot!!! 

SJ's NOTE:

- If not using microwave idli maker, it can be steamed using regular stand too. You need to steam it for approx 10 mins.

- Add your favorite veggies while making batter...

Linking this dish to Priya's Easy n Tasty Recipes - Diabetic friendly event!!!

Asian Noodles Pancakes

You already know one of my best buddies, who was a star of Guest Dish a few days back on Food Court! Here comes the other bestie of mine - D2, who has developed herself to be a great home-cook but her culinary activities are on pause mode these days (Courtesy: her 5+ months old baby) :) Met her last weekend and she handed over a pack of Rice Vermicelli which she was not going to use in near future...!!!

Honestly, I never think of buying a pack of 'Rice Vermicelli' as I always feel that I can't do any magic with that! But while flipping through the pages of 'Small Food - A book of Snack-sized Bites' (Murdoch Books), I found a crispy pancakes (Page-14) to which I added SJ elements and tried out a simple, quick and kids-friendly dish :)

Makes: 10-12

INGREDIENTS:

50 gm Rice Vermicelli

2 tsp Finely chopped coriander

2 tsp Shredded Onion

1/4 tsp Black pepper powder

Salt, to taste

Oil, to shallow-fry

METHOD:

- Place rice vermicelli in a bowl of boiling water and cover it for 3-4 mins. 

- Drain excess water, pat dry with paper towel and transfer it to a big bowl.

- Add rest of all ingredients into it and mix well. 

- Heat 2 tsp oil in a heavy-bottom pan and shallow-fry 2-3 pancakes at a time. 

- Press gently with a flat spatula and cook them till golden-brown and crisp on both sides.

- Follow the same process for all the pancakes. 

- Place Smoky Veggies  in a serving plate and serve these pancakes on top of it.

SJ's NOTE:

- Recipe of roasted veggies @ http://myownfoodcourt.blogspot.com.au/2013/06/smoky-veggies.html

- Alternatively, chinese 5-spice can be added for serving them as an appetizer! 

Sending this recipe to Healthy Me, Healthy Us Event hosted by Sizzling Taste-buds, Indian Delights, Jagruti's Cooking Odyssey - Potluck Party, Kid's Delight Sweet Treats - Vali's Announcement Page, Samachuruchikalam - Gayathri's Cook Spot and Motions and Emotions and Sara's Corner:

Special linking to Runner Girl in the kitchen and Foodelicious.

Besan Toast

Make your tea-time perfect with a dish of "Besan Toast", which is quick and easy to make! Core-vegetarian may consider it an 'Egg less savory french toast" :) 

Since I've watched the movie 'Band Baaja Baarat', I've been a big fan of Bread Pakoda, but making it everytime goes heavy n unhealthy for health :( So, I found an alternate which tastes very similar to that deep-fried version ;) Have it as a morning breakfast, evening snack or monsoon munching... Entirely your choice!!!

Off to recipe now... 

Makes: 10

INGREDIENTS:

5 Wheat breads

1 cup Chickpea Flour (Besan)

1/8 tsp Ajwain (Carom seeds)

1/4 tsp Red chilly powder

1 tsp Coriander powder

A pinch of Garam Masala

1/8 tsp Fruit salt (Eno)

Salt, to taste

Canola Oil, to shallow-fry

METHOD:

- Take besan and all spices in a bowl and mix well.

- Make a thick batter by adding water gradually.

- Trim edges of all breads and cut them diagonally in triangle shape.

- Heat a tsp of oil on flat pan. 

- Dip each bread triangle in prepared batter and shallow-fry it on pan till golden-brown on both the sides.

- Serve hot with ketchup! :)

SJ's NOTE:

- Additionally, mix finely chopped onions and coriander to get more flavors :)

Smoky Veggies

Yes... my griller works the best for me to smoke pretty much everything I want! :) And this time... I grabbed a bunch of broccoli and a pack of baby carrots from super-specials rack! I thought of making it while having weekend breakfast, but had to wait for 3 long days if I stick to it... So roasted n grilled them when I planned pasta in dinner!!!

 If you're planning to have a healthy plate as a side or a part of your breakfast, this will work great for you!

INGREDIENTS:

1 cup Thick-sliced Carrots

1 cup Broccoli Florets

1 tbsp Olive Oil

1 tsp Oregano

1/4 tsp Chilly Flakes

Salt, to taste

METHOD:

- Boil water on high heat and add broccoli florets and carrots in it. Parboil it for 5 mins (or microwave).

- Drain and rinse with tap water. Pat them dry with a kitchen towel.

- Transfer it to a big bowl and mix well after adding salt, olive oil, oregano and chilly flakes.

- Put veggies on baking tray. 

- Oven-roast it for around 15-20 mins on 200 degrees. 

- Transfer the tray to griller and grill it for around 2-3 mins. It will start smoking and golden brown on surface.
- Drizzle a few drops of lemon juice and it's ready to serve!!! 

SJ's NOTE:

- Potato, cauliflower florets, capsicum, purple yam can be used the same way!!!
- Oven-roasting veggies by packing them in aluminium foil will keep them juicy. I do it only when it's to be served with steamed rice!

Beetroot Tikki

Not liking Beetroot??!!! No worries... I've got a great option for you to include this powerful antioxidant in your food. I had a can of beetroot sitting idle in my freeze for a few days, so thought to try making something pinky in my kitchen... Yet, my intention was to keep the taste of beetroot over-powering in anything I make.

You might make faces if you're not a beetroot-fan, I'm sure... but believe me, pink beetroot stains on apron are worth-to-have if you're trying this yummy 'n' healthy appetizer!!! :)

Makes: 6

INGREDIENTS:

1 Beetroot (medium)

2 Boiled Potatoes

1/2 cup Shredded Cheese

1 tsp Gram Flour (besan)

1 tsp Cashewnut powder

1/4 tsp Black Pepper Powder

Salt, to taste

Oil, to shallow-fry

METHOD:

- Peel the beetroot skin and parboil them for 3-4 mins. Drain water and roughly cut it into pieces.

- Grind them coarsely in a mixture jar (with no water) and transfer it to a mixing bowl.

- Add all the other ingredients and mash them well.

- Heat some oil in flat-pan and shallow fry tikkis till crispy outside.

- Serve hot paired up with yogurt dip!!!

USING BEETROOT: 

- Cut into slices and parboil them for 2-3 mins. Sprinkle a little salt n pepper and enjoy as a salad!

- Try a "Beetroot Shorba" before meal... (Recipe will be posted soon)

- Roughly chop and grind along with carrots, add a pinch of chat masala and a glass of fresh juice is ready :)

- Add a little of beetroot paste in strained yogurt and dip is ready to be served with bread slices!

Sending it to Sowmya's Healthy Diet- Lunchbox and Priya's Versatile Recipes, Archana's Kitchen:

Mund Daal Dhokla

INGREDIENTS:

1 cup Mung Daal with skin (Green)

1/4 cup Urad Daal

1/2 cup Yogurt

1 tsp Ginger-Garlic paste

1/2 tsp Fruit Salt (Eno)

Salt, to taste

For Tadka--

3 tsp Cooking oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

1/4 tsp Sesame seeds

For Garnish--

2-3 tsp Chopped coriander

METHOD:

- Soak mung daal and urad dal in water for around 1-2 hours. 

- Drain water and then grind it to make a batter by adding water gradually as required.

- Transfer it to a big bowl and add yogurt, ginger-garlic paste, green chillies into it.

- Mix well and make a smooth batter. 

- Add fruit salt into it and whisk it for a while, which will help making a batter fluffy.

- Grease a steamer plate or big thaali with 2-3 drops of oil.

- Pour this mixture in it and spread it evenly. 

- Steam it* for around 20-25 mins on medium-high flame.

- Then, let the plate rest for 10 mins and cut into a diamond shape. 

- Heat oil in tadka-pan and add mustar, cumin seeds. When it stops crackling, add sesame seeds and immediately pour this mixture on dhokla pieces. 

- Garnish with chopped coriander and serve it anytime :)

SJ's NOTE:

* Usually, a steamer is used for this dish! But alternatively, boil 4-5 cups of water in a big broad-pan. Keep something flat as a base to support and arrange a thaali (with dhokla batter) on it! 

- This dhokla tastes yummy with a pinch of 'pickle masala' mixed in oil!!! :)

Mushroom Omlette

Servings: 2

INGREDIENTS:

4 sliced button mushrooms

2 eggs

pinch of pepper powder

a pinch of greek seasoning

salt per taste

METHOD:

- In bowl, take 2 eggs, add all seasonings and whisk it for a while.

- Take few drops of oil in a nonstick pan and add half of sliced mushrooms in it and saute it for few seconds.

- Pour half of egg mixture onto it and spread it evenly on pan.

- Cook it for around a min and turn around to cook on other side.

- Repeat the same process for another omlette.

- Serve hot wit Bread Toast.

Aloo Pauwa

INGREDIENTS:

Medium-thin pauwa (flattened rice)

Boiled n cube cut potatoes

Chopped Capsicum

Chopped Onions

Chopped Tomatoes

Chopped Coriander

Lemon Juice

1/2 tsp Sugar

Salt

Turmeric Powder

Mustard Seeds

Hing

Oil

METHOD:

- Rinse pauwa nicely and keep it aside for 10 mins.

- Heal oil in kadai and add mustard seeds and hing.

- Let it splutter well and add chopped capsicum & onnions.

- Saute it for a while and add potatoes & pauwa.

- Add salt, sugar, turmeric powder, lemon juice and mix well.

- Garnish with chopped coriander, tomatoes and serve hot.

Vegetable Upma

INGREDIENTS

Suji
Urad dal
Hing
Cumin seeds
Ginger paste
Green chillies (Chopped)
Potatoes (Chopped)
Onion (Chopped)
Tomato (Chopped)
Green Peas
Carrot (Chopped)
Warm water
Curd
Salt
Oil
Fresh Coriander leaves

METHOD

1. Roast the suji in one kadai and keep aside.

2. Heat oil in kadai and then add cumin seeds, urad dal, hing & ginger paste.

3. Now add all vegetables and saute them for 10 to 15 minutes.

4. After saute vegetables add roasted suji and mix it well.

5. After 5 minutes add warm water and curd.

6. Now add salt and mix it well & cook for 10 minutes.

7. Garnish it with fresh coriander leaves and serve it hot.

Soya Sandwich

Ingredients

Soya chunks

Boiled and mashed potatoes

Milk

Onions (chopped)

Green chillies (chopped)

Bread crumbs

Salt

Red chilly powder

Wheat breads

Mayonnaise

Oil

Method

1. Soak soya chunks into milk for half hour. When it becomes softer, grind in mixture to make granules. Mix it with boiled potatoes and smash well.

2. Add chopped onions and finely chopped green chillies, salt and red chilly powder into it and mix properly (add corn flour if needed).

3. Make flat tikkis of bread size. Roll them in bread crumbs and shallow fry on tava.

4. Apply coriander-mint chutney on one side of bread and put 2-3 tomato slices. Place soya tikki on it and pour lil mayonnaise onto tikki.

5. Apply butter on the other side and put it in sandwicher to grill. Serve hot with ketchup.