Multigrain Millets Adai

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PREP TIME: 2 Hours

COOKING TIME: 10 Mins

Ingredients

Raw Rice – ¼ cup

Par-boiled rice – ¼ cup

Barnyard millet (Kuthiraivali) – ¼ cup

Foxtail Millet(Thinai) – ¼ cup

Kodo millet(Varagu Rice) – ¼ cup

Moong dal – ½ cup

Toor dal – ½ cup

Chana dal – ½ cup

Urad dal – ½ cup

Ginger – 1 inch piece

Red Chilli powder – 2 teaspoons

Curry Leaves – 1 sprig

Shredded coconut – ¼ cup

Onion – 1 finely chopped

Tapioca Sago (Javvarisi/Sabudana) – 2 teaspoons (soak in water for 2 hours)

Salt – to taste

Oil – 5 tea spoons

Procedure

STEP 1: Wash the raw rice, par boiled rice, millets and all the pulses. Soak the rice and pulses along with ginger for 2 hours.

STEP 2: Add the required salt and using a blender/wet grinder make a coarse batter.

STEP 3: Add chopped onion, grated coconut, chilli powder, soaked tapioca sago and chopped curry leaves to the batter and mix well.

STEP 4: Heat the tawa/pan, take the batter in a ladle and pour on the tawa and spread the batter making concentric circles.

STEP 5: Add oil on top, cover and cook for 3 to 4 minutes. Cook till golden brown on both sides.

final-1

TIP: Serve with cilantro chutney, mint chutney, tomato thokku, idly podi or any pickle.

 

 

 

 

 

 

 

Kudhiraivali Pongal – Barnyard millet Pongal – healthy – rice substitute

 

PREP TIME: 5 Mins

COOKING TIME: 15 Mins

Final 2

Ingredients – for pongal

Raw Rice – 1 cup

Split Moong dal – ½ cup

Pepper – 2 teaspoons (1 teaspoon to pressure cook and 1 teaspoon for tempering)

Cumin seeds – 2 teaspoons (1 teaspoon to pressure cook and 1 teaspoon for tempering)

Ginger – ½ inch piece

Turmeric powder – 1 pinch

Urad dal – ½ teaspoon

Curry Leaves – 1 sprig

Salt – to taste

Oil – 2 teaspoons

Procedure

STEP 1: Heat a pan and dry roast the moong dal until it turns slightly brown.

STEP 2: Measure the raw rice, add the roasted moong dal and wash thoroughly.

STEP 3: In a pressure cooker, add the rice dal mixture along with a teaspoon each of pepper, cumin seeds and oil. Pressure cook the rice for 4 – 5 whistles.

STEP 4:  Using a mortar and pestle make a coarse pepper-cumin- ginger paste/mixture.

STEP 5: To prepare the tempering for Pongal, heat oil in a pan, add urad dal, ginger-pepper-cumin paste, curry leaves and turmeric powder.

STEP 6: Open the pressure cooker and pour the tempering over the cooked rice. Add salt and mix well.

Final 3

TIP: Serve with coconut chutney or sambar
 

 

 

 

 

 

 

Tofu-Vegetable Scramble – Simple – Nutritious – Tasty recipe

Tofu is a versatile ingredient with many health benefits. It is a good source of protein. Tofu has a neutral taste and with its range of consistency it can be used in a number of ways in different recipes.

In the below recipe I have used extra firm tofu combined with some vegetables to create a tasty, healthy stir fried tofu-vegetable scramble.

Tofu Scramble Final 3

PREP TIME: 5 Mins

COOKING TIME: 5 Mins

Ingredients

Tofu (Extra Firm) – 300 grams

Pepper – 1 teaspoon coarsely crushed

Cumin – 1/2 teaspoon coarsely crushed

Onion – 1 small finely sliced

Carrot – 1 julienned

Yellow Bell Pepper – 50 grams sliced

Red bell pepper – 50 grams sliced

Salt – to taste

Oil – 1 teaspoon

Procedure

STEP 1: Rinse the tofu well, squeeze out excess water and crumble the tofu.

STEP 2: Heat oil in a pan and add the vegetables one after the other, starting with onion and then the rest of the vegetables.

STEP 3: Cook for 2 minutes. Make a well in the pan by pushing the stir fried vegetables to the sides.

STEP 4: Add the tofu and ½ teaspoon of oil in the centre of the pan. Cook for 2 minutes.

STEP 5: Now mix the vegetables and tofu. Add salt, crushed pepper and crushed cumin. Mix well and turn off the heat.

Tofu Scramble 1 Tofu Scramble 2 Tofu Scramble 3 Tofu Scramble 4 Tofu Scramble Final 1

TIP: Tofu scramble can be served for breakfast or as an evening snack.

Vegetable Idli Masala – Leftover Idli – Yummy Lunch Box recipe

Wondering what to do with the leftover idli’s???

Here’s an easy to make, tasty Vegetable idli masala recipe. It’s a quick recipe, as the idli’s are already prepared and ready to go into the vegetable masala.

Let’s get to the recipe.

Vegetable Idli Masala Final 2

PREP TIME: 5 Mins

COOKING TIME: 15 Mins

Ingredients

Idli – 3 (1/2 inch slices)

Onion – 1 sliced

Garlic – 2 pods finely sliced

Tomato – 1 sliced

Carrot – ½ cup Julienned

Peas – ½ cup

Potato – 1/2 cup julienned

Mustard – ½ teaspoon

Urad dal – ½ teaspoon

Curry leaves – 1 sprig

Chilli powder – 2 teaspoons

Coriander powder – 1 teaspoon

Roasted Cumin powder – ½ teaspoon

Amchur powder – 1/4 teaspoon

Salt – as per taste

Oil – 3 teaspoons

Procedure

STEP 1: Heat oil in a pan add mustard, wait to splutter, urad dal, curry leaves and chopped onion.

STEP 2: Add chopped tomatoes and cook for 2 minutes.

STEP 3: Add salt, chilli powder, coriander powder, roasted cumin powder and salt. Mix well.

STEP 4: Add all the veggies and add 200ml of water. Cover and cook till the vegetables turn soft.

STEP 5: Wait till the mixture becomes dry and add the sliced idli’s. Toss well so the masala gets coated on all the idli pieces.

STEP 6: Cook for 5 minutes, add the Amchur powder, mix well and turn off the heat.

TIP: Yummy lunch box recipe. Do not microwave, steam or heat the idli’s before slicing as the idli’s may turn soggy and you will not be able to slice them evenly.
Vegetable Idli Masala Veggies & Idli Vegetable Idli Masala idli

Vegetable Idli Masala Final 3

Tortiglioni Pasta – Indian Style – Spicy pasta

Indian Style Pasta_28

PREP TIME: 15 Mins

COOKING TIME: 10 Mins

Ingredients

Pasta – 1 cup cooked

Mustard – 1 tea spoon

Urad dal – 1 tea spoon

Onion – 1 finely chopped

Tomato – 1 chopped

Curry Leaves – 1 sprig

Ginger & Garlic – 1/2 teaspoon finely chopped

Salt – to taste

Chilli powder – 1 tea spoon

Coriander Powder – ½ teaspoon

Garam Masala Powder – ¼ teaspoon

Cilantro – 3 sprigs finely chopped

Oil – 2 tea spoons

Procedure

STEP 1: In a pan add water, pasta, ½ tea spoon salt and ½ teaspoon of olive oil and cook till the pasta becomes soft.

STEP 2: Heat oil in a pan, add mustard, urad dal, curry leaves, chopped ginger & garlic, chopped onion and tomatoes. Cook till the onion turns golden brown and the mixture turns mushy.

STEP 3: Now add the chilli powder, salt, coriander powder, garam masala powder and 60ml of water. Cook for 2 minutes for the raw smell from the spice powders to subside.

STEP 4: Add the cooked pasta, mix well and cook for 5 minutes on high flame and then turn off the heat.

STEP 5: Sprinkle some chopped cilantro on top and serve.

TIP: You can also toss in some veggies to make the dish healthier. This is a good lunch box recipe.
Indian Style Pasta_11 Indian Style Pasta_22 Indian Style Pasta_23Indian Style Pasta_24 Indian Style Pasta_25 Indian Style Pasta_26

Egg Omelette – Simple – Healthy Breakfast Recipe

Egg Omlette 4

PREP TIME: 2 Mins

COOKING TIME: 5 Mins

Ingredients

Egg – 1

Pepper – ½ teaspoon

Onion/Shallots – 2 finely chopped

Green Bell Pepper – 2 teaspoons finely chopped

Salt – to taste

Oil – 1 teaspoon

Procedure

STEP 1: Beat the egg well with salt and pepper.

STEP 2: Heat oil in a pan and pour the egg in the pan.

STEP 3: Wait for the egg to cook for 2 minutes and then add the chopped shallots and green bell pepper on top of the egg.

STEP 4: Flip the omelette to let it cook on the vegetable side.

STEP 5: Cook till golden brown on both sides and transfer to serving plate.

TIP: Serve with ketchup or any sauce.

Egg Omlette 1 Egg Omlette 2 Egg Omlette 3

Egg Omlette 5

Mini Idli’s

Mini Idli Final

FERMENTATION TIME: 8 HOURS (in summer) 24 HOURS (in winter)

COOKING TIME: 15 Mins

Ingredients – For Batter

Idli Rice – 2 Cups (Washed and soaked for 3 hours)

Urad Dal – ½ cup (Washed and soaked for 3 hours)

Salt – 1.5 tea spoons

Procedure – Batter

STEP 1: Using a wet grinder, grind the soaked rice to a slightly coarse batter.

STEP 2: In the same way grind the soaked urad dal to fine batter.

STEP 3: Mix the rice and dal batter together, add salt and mix well.

STEP 4: Leave the batter to ferment in the room temperature for 8 hours (if the temperature is over 20 degrees during the day). It will take more time to ferment if it is cold weather.

Procedure – Mini Idli

STEP 1: Heat an Idli pot, cover lid and wait for 5 minutes or till you see steam coming out from the pot.

STEP 2: Take the mini idli (mould) plate and grease it well with ghee.

STEP 3: Take batter in a spoon and fill all the idli moulds. If it is a stackable idli plate with a stand, you can fill 2 or 3 plates at a time and cook them all as one batch.

STEP 4: Place the idli plates in the steaming idli pot. Cover and cook for 10 minutes. Remove idli plates from the idli pot and keep it aside for 5 minutes to cool down. (If you remove the idli’s when it’s hot, half of the cooked idli’s will stick to the idli plate)

STEP 5: Once cooled down, using a spoon, scoop out the idli’s from the mould.

STEP 6: Prepare the sambar and soak the idli’s in the sambar for 5 minutes before serving.

STEP 7: Garnish mini sambar idli’s with a few drops of ghee, chopped cilantro and finely chopped onion.

Mini Idli 1 Min Idli 2 Mini Idli 3 Mini Idli 4 Mini Idli 5 Mini Idli 6 Mini Idli 8 Mini Idli Final 1

Mini Idli’s are ready to be served!!!

Schezwan Noodles

Schezwan Noodles

PREP TIME: 45 Mins

COOKING TIME: 20 Mins

Ingredients – for schezwan sauce

Dry red chilli – 15

Garlic – 7 pods

Ginger – ¼ inch piece

Salt – ½ teaspoon

Pepper – ½ teaspoon

Sugar – ½ teaspoon

Soya sauce – ¼ teaspoon

Oil – 1 teaspoon

Procedure

STEP 1: De-seed and soak the dry red chilli in hot water for 30 minutes

STEP 2: Grate the ginger and garlic. Grind the soaked chilli to make fine paste.

STEP 3: Heat oil in a pan, add garlic and ginger and sauté for a minute and then add the chilli paste. Cook till the oil separates from the mixture.

STEP 4: Add salt, pepper, soya sauce and 5 teaspoons of water.

STEP 5: Add the sugar mix well and turn off the heat.

Schezwan sauce soaked chilli Schezwan sauce chilliSchezwan sauce chilli paste Schezwan sauce ingredients Schezwan sauce

Ingredients – for Noodles

Noodles –2 Cups

Garlic – 2 pods grated

Green Onion – 3

Bell Pepper – ¼ cup (I’ve used red & yellow pepper)

Carrot – 1

Cabbage – 1 cup

Beans – 10

Oil – 2 teaspoon

Salt – to taste

Schezwan sauce – 2 teaspoons

Ketchup – ½ teaspoon

Procedure

STEP 1: Heat water in a wok and cook the noodles till soft with 3 drops of oil.

STEP 2: Finely chop the carrot, green onion, bell pepper, beans and cabbage.

STEP 3: Heat oil in a wok. Add grated garlic, white portion of the green onion, bell pepper, carrot, beans and cabbage and cook on high flame for 5 minutes.

STEP 4: Add salt, Schezwan sauce, tomato ketchup and mix well.

STEP 5: Add the cooked noodles to the vegetable mixture in small batches, toss well and cook on high flame for 5 minutes and turn off the heat.

STEP 6: Transfer to serving plate and garnish with chopped green onion.

TIP: Serve hot.

Schezwan noodles veggies Schezwan noodles cooking

Schezwan Noodles

Masala Sandwich Idli

Masala Sandwich Idli

PREP TIME: 10 Mins

COOKING TIME: 10 Mins

Ingredients

Idli – 3

Onion – 1 finely chopped

Tomato – 1 finely chopped

Mustard – ½ teaspoon

Urad dal – ½ teaspoon

Fennel seeds – 1/4 teaspoon

Curry leaves – 1 sprig

Chilli powder – 2 teaspoons

Salt – as per taste

Oil – 3 teaspoons

Procedure

STEP 1: Heat a tawa/pan and toast the idli’s to golden brown on both the sides using 3 – 4 drops of oil.

STEP 2: Slit the idli in the middle horizontally (Don’t cut till the end and make 2 pieces) to fill with onion-tomato stuffing.

STEP 3: Heat oil in a pan. Add mustard, wait to splutter, urad dal, fennel seeds, curry leaves and chopped onion.

STEP 4: Add chopped tomatoes and cook for 2 minutes.

STEP 5: Add salt and chilli powder. Cook until the oil separates from the mixture.

STEP 6: Take the slit idli’s and stuff the gravy inside and transfer to serving plate.

TIP: Leftover idli works best for this recipe. If you are bored with having idli upma with leftover idli’s, you should definitely try out this recipe.

Masala Sandwich idli makingMasala Sandwich idli preperationMasala sandwich idli stuffingMasala Sandwich Idli

Vegetable Noodles

PREP TIME: 10 Mins

COOKING TIME: 10 Mins

Vegetable noodles veggies

Ingredients

Noodles – 2 Cups

Onion – 1 finely sliced

Green Onion – 3 chopped

Bell Pepper – ½ cut into juliennes

Mushrooms – 5 finely sliced

Carrot – 1 cut into juliennes

Cabbage – 1 cup finely sliced

Oil – 4 teaspoons

Salt – to taste

Pepper – ½ teaspoon

Soya Sauce – 1 teaspoon

Ketchup – ½ teaspoon

Noodles ingredients

Procedure

STEP 1: Heat water in a wok and cook the noodles till soft with 3 drops of oil.

Noodles cooked

STEP 2: Heat oil in in a wok. Add the sliced onion, white portion of the green onion, bell pepper, carrot, cabbage and cook on high flame for 3 minutes and then add the mushroom . Cook for 2 more minutes.

Veggies in Wok

STEP 3: Add salt, soya sauce, pepper powder, tomato ketchup and mix well.

STEP 4: Add the cooked noodles to the vegetable mixture, toss well and cook on high flame for 5 minutes and turn off the heat.

STEP 5: Transfer to serving plate and garnish with the remaining green onion.

Vegetable noodles

TIP: Serve hot.