Rava idli Upma

Sprouted Rava Idli Upma (Leftover recipe)

Sprouted Rava idli Upma is a healthy, delicious and easy to make for breakfast or for a tiffin time. I had 5-6 leftover rava idlis and some Sprouted green moong.

Ingredients:

Sprouted green moong - 1/ cup

Rava idli - 5-6

Oil - 2 tablespoons 

Mustard seeds- 1 tsp

Urud dal - 1/2 tsp

Turmeric powder- 1 pinch

Peanuts - 2 tablespoons 

Onion - 1 medium size 

Tomato- 1 medium size 

Green chilli- finely chopped 1 tsp

Ginger - finely chopped 1 tsp

Coriander leaves for garnish 

Method:

# Heat a pan, add oil....add mustard seeds, once it splutter well add urud dall and peanuts. Let it slightly change colour.

# Add ginger, green chilli's and saute well...add finely chopped onions, little salt and saute well. 

# Add Tomatoes, Sprouted moong, turmeric powder sprinkle water and cook on a medium flame for 3 minutes.

# Crumble the leftover idlis and add to the Tomato Sprouted masala. 

# Mix everything well and close the lid for 2 minutes.

# Once done add chopped coriander leaves and serve.

Pl. Do try and provide your comments.

Thank you!

Nendram Pazham Pachadi

Nendram Pazham Pachadi 

Good Afternoon!

Nendram pazham Pachadi is a sweet tangy side dish served for Onam Sadhya. This can also be served with roti, rice, dosa etc.

A simple, delicious side dish which takes hardly 15 minutes to prepare. 

Ingredients:

Nendram pazham- 2 nos

Tamarind juice- 2 tablespoons 

Jaggery- 2 tablespoons 

Grated coconut- 1/2 cup

Cumin seeds- 1/2 tsp

Green chilli- 1 

Turmeric powder- 1 pinch

Salt to taste

Tempering:

Oil- 1tsp

Fenugreek seeds- 1/4 tsp

Mustard seeds- 1/2 tsp

Red chilli- 1 no

Curry leaves few

Method:

# Slice Nendram pazham....add tamarind juice and 1/4 cup of water, salt and turmeric and cook well.

# Grind grated coconut, cumin seeds and green chilli to a fine paste.

# Once Nendram pazham is cooked well add the grinded paste, jaggery. Let it boil well. Switch off the flame.

# Temper with mustard seeds, fenugreek seeds, curry leaves, red chilli. 

Serve this super delicious dish with rice/ roti/ Dosa.

Please do try and provide your comments.

Podalangai Poriyal

Podalangai Poriyal 

Podalangai Poriyal is a delicious, healthy, side dish...which is very popular in Tamilnadu (One of the South Indian State from India).

Poriyal is a dry curry which is served with steamed rice, Sambar/ Rasam...this also goes well with chapati/ roti.

Ingredients:

Snake gourd- 250 gms

Grated coconut- 3 tablespoons

Oil - 1tsp

Mustard- 1/2 tsp

Urud dhall- 1/4 tsp

Turmeric powder- 1 pinch

Salt - as per taste 

Few curry leaves 

Method:

# Wash and chop finely the snake gourd.

# Heat a pan add oil, add mustard seeds let it crackle well...add urud dhall. Let the urud dhall change its colour, add Snake gourd, turmeric powder, salt and 1/4 cup water and cook on a medium flame.

# It takes 10-12 minutes to cook. Check once it cooks well, add grated coconut, curry leaves and mix well.

Snake gourd curry is ready.

Pl.do try and provide your comments.

Thank you!

Savoury Cheese Rolls

Savoury Cheese Rolls 

Savoury Cheese Rolls are super soft, delicious, tasty Rolls filled with  tomato ketchup, freshly chopped coriander leaves, processed cheese and some basic Indian spices.

A healthy whole wheat buttery Rolls filled with Savoury filling. You may try filling of your choice.

Ingredients:

Whole Wheat flour- 2 cups / 240 gms

Jaggery powder- 1.5 tsp

Dry active yeast - 1 tsp

Salt - 1/2 tsp

Butter - 3 tablespoons 

Milk - 1/4 cup

Luke warm water- 1/2 cup / as per the dough required 

Filling 

Tomato ketchup/ sauce - 4 tablespoons 

Chopped coriander leaves- 1/4 cup

Chilli powder- 1/4 tsp

Salt - a pinch

Cumin powder- 1/4 tsp

Processed cheese- 3 tablespoons 

Method:

# Mix wheat flour, active dry yeast, jaggery powder, salt, milk and 1/4 cup water. Make a soft dough. Stretch and fold. Add butter and knead a dough. It takes 15-20 minutes to make this dough. 

# Apply oil and cover it for1 hr / until it doubles in size.

# Once dough rises well punch down. Remove excess air and knead for 2-3 Minutes. If the dough is very sticky add so.e wheat flour/ 2 tsp of oil and knead.

# For filling mix, tomato ketchup, coriander leaves, spices, cheese.

# Roll the dough in rectangle shape with 1/2 inch width. Apply the filling and stard folding like we do for pin wheel shape. 

# Grease the baking tin with oil/ butter.

# With a help of a tread / knife cut the rolls.

# Arrange them in baking tray.

# Cover with  a cloth and let it rise again. It takes 15-20 minutes.

# Preheat oven @ 190'c.

# Bake at same temperature for 25-30 minutes.

# Once Baked cover with a wet cloth for 10 minutes.

# Demold on a wire rack.

Serve warm with Soup.