Fried Idli (Airfried)

Fried Idli (Airfried)

Happy World Idli Day to all!

Fried Idli's are delicious, crispy snacks served for tea-time. You can deep fry / shallow fry. 

Today I'm sharing an Airfried version of fried Idli.

Ingredients:

Idli - 7-8 nos

Gunpowder / idli pode - 2 tablespoons

Curry leaves for garnish

Oil - 1.5 tsp

Method:

# Cut idli in desired shape.

# Sprinkle idli powder/ gunpowder.

# Drizzle oil and make sure idli podi and oil is coated well.

# Airfry @ 200'c for 15-20 minutes. 

Or until it becomes golden in colour. 

Once done sprinkle curry leaves and serve.

Ven Pongal

Ven Pongal

Ven Pongal / Kara Pongal is very easy and fast to prepare. This can also be offered as a Neivedayam to Ambal for Navaratri.

 Rice recipes are a staple food of South India. We South Indian's prepare this Ven Pongal for breakfast as it is very light, healthy and delicious. 

Traditionally whole pepper and cumin seeds/ jeera are fried in ghee  and mixed with Pongal. I prefer roasted pepper and jeera powder. (homemade)

Ingredients:

Raw rice - 1 cup

Moong dal - 1/2 cup

Roasted pepper powder - 1/2 tsp

Roasted Cumin / jeera powder - 1/2 tsp

Cashew - 7-8 nos

Asafatedia - 1/4 tsp

Ghee - 2.5 tablespoons

Finely chopped ginger - 1/2 tsp

Curry leaves - few

Salt to taste

Method:

# Wash rice and moong dal. Add 2.5 cups of water and pressure cook for 3-4 whistles.

# Let the pressure release. Mash the rice and moong dal mixture.

# Heat a pan add ghee, fry cashew to slight golden colour add pepper and cumin powder, asafoetida, chopped ginger, curry leaves. Scard well pour the seasoning in Pongal. Add salt mix well. 

Serve with Sambar and chutney. 

Please do try and provide your comments.

Thank U!

Curd Rice / Thayir Sadam

Curd Rice / Thayir Sadam

Hello Everyone!

Curd Rice / Thayir Sadam is an authentic South Indian delicacy.  This is a simple, easy recipe which can be offered as a Neivedayam during Navratri. 

Ingredients:

Raw rice - 1 cup

Milk - 1 cup

Water - 3/4 cup

Fresh Curd - 1/2 cup

Asafatedia - a pinch

Curry leaves and Corriader leaves - few

Salt - to taste

For Seasoning:

Mustard seeds - 1 tsp

Channa dal - 1/2 tsp

Green chillies - 1 chopped

Ginger - 1/2 inch finely chopped

Oil - 1 tsp

Curry leaves - few

Method:

# Wash rice add water + milk and pressure cook for 3 whistle.

# Mash the cooked rice allow it to cool down. Add 1/4 cup of milk, salt mix well.

# For tempering heat a pan add oil, add mustard let it splutter well, then add channa dal let it slightly change colour, add  green chillies, ginger, curry leaves, asafoetida. Switch off the flame and pour the seasoning in the cooked rice mixture. Add chopped coriander leaves and curry leaves.

# Add curd mix well.

Serve with pickle.

Please do try and provide your comments.

Thank U!

Beans Parupu Usili

Beans Parupu Usili

Parupu Usili is a dal fried side dish which is served mainly with Vathakuzhambu and steamed rice. This is also an important side dish served in 'Marriage Sadya'. Vegetables used for Parupu Usili are cluster beans, banana flower, beans, cabbage, capsicum. 

One of my friend requested for this particular recipe...so updating in my blog.

I learnt this recipe from  my mother-in-la...she adds just the channa dal / kadalai parupu for any type of Usili.

In original method  grinded dal is cooked in slow flame by adding oil.. approx it needs1/2 cup of oil but I'm sharing a steamed method.

Ingredients:

Beans - 100 gm

Channa dal / kadalai parupu - 150 gms

Red chilli - 3 nos

Asafatedia - 1.5 tsp

Turmeric powder - 1/4 tsp

Mustard - 1.5 tsp

Oil - 1 tablespoons

Salt - 1.5 tsp / to taste

Method:

# Wash channa dal and soak it for minimum of 1 hr. (or for 2 hrs)

# Wash and finely chop beans.

# Strain the water from channa dal and coarsely grind with red chilli, asafatedia, salt according to taste. Do not add water. Just pulse it.

# Use idli steamer to cook Usili. Add water in idli steamer, smear oil in idli plate add the grinded dal and steam for 15-20 minutes.

# Check by inserting a knife it should come out clean.

# Allow it to cool down completely.

# Cook beans by adding turmeric powder and salt in a separate pan... sprinkle some water.

# Once the dal mixture cools down crumble it and pulse it in mixie. (this is a easy way to make with very less oil)

# Heat a pan/ kadai add oil let mustard crakle well add parupu usili and just roast on low flame for 5 minutes. Stir in between. You can find the change in colour of Usili. 

# Add cooked beans to Usili and mix well. Cook for 3 minutes switch off.

Serve with steamed rice.

Do try and provide your comments.

Thank U!

For any query can mail me:

kavitar.prashanthi@gmail.com

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Ajwain Chutney / Karpooravalli Chutney

Ajwain Chutney / Karpooravalli Leaves Chutney

Ajwain leaves / Karpooravalli leaves are mostly used in tea, kashayam, rasam, soups etc. I use these leaves in cashew pakodas, chutney or Thugayal. Even you can Sun dry these leaves and use as herbs while baking bread or pizza.

Ingredients:

Ajwain leaves / Karpooravalli leaves - 10-12 nos

Mustard seeds - 1/2 tsp

Urud dal - 1 tablespoon

Channa dal - 1.5 tablespoon

Grated coconut - 1/4 cup

Red chilli - 3-4 nos

Pepper - 1/2 tsp

Oil - 2 tsp

Tamarind - small marble size

Asafatedia - 1/4 tsp

Jaggery - 1/4 tsp

Salt - to taste 

Method:

# Heat a pan, add oil...add mustard let it spluter add channa dal, urud dal roast on low flame until you get a nice aroma. 

# Add red chilli, pepper, tamarind and roast for 2-3 minutes.

# Add grated coconut, asafatedia, salt roast for 2-3 minutes. Transfer the roasted ingredients in a plate.

# On the same pan roast ajwain / Karpooravalli leaves for few seconds.

# In a mixer jar add all ingredients except ajwain leaves. Grind coarsely, add 2 tsp of water and grind. Add ajwain leaves, jaggery and grind well.

Ajwain Chutney is ready to serve. 

Do try and provide your comments.

Thank U!

Rava Idli

Rava Idli / Semolina Idli

Rava / Semolina Idli is South Indian Special recipe served with chutney and sambar for breakfast/ tiffin time. Simple and quick recipe with few ingredients...this is also an instant idli recipe.

You can even roast rava with seasonings and store in an airtight container for 1 or 2 months. 

Ingredients:

Rava / sooji / semolina - 1 cup

Curd - 1 cup

Mustard / Rai - 1 tsp

Urud dal - 1/2 tsp

Channa dal - 1/2 tsp

Asafatedia - 1/4 tsp

Baking powder - 1/4 tsp

Salt - to taste

Cashew - few (optional)

Coriander leaves / curry leaves - few chopped

Oil - 1 tsp 

Method:

# Heat a pan add oil and mustard let it crackle, add urud dal and channa dal. As it slightly chages colour add rava / semolina and roast on a medium flame. Once it slightly chages colour add salt and asafatedia and coriander leaves and roast for few more minutes.

# Once you get a nice aroma of roasted rava switch off the stove and leave it for 5 minutes.

# Add curd to the roasted rava and rest the batter for 10-12 minutes.

# Add baking powder to rava batter and 1/4 cup of water. Mix well...it should be thick idli batter consistency. Once you add baking powder you can see some froth in rava Idli batter.

# Grease the idli mould / plate with oil, place a cashew and pour the rava idli batter. Add water to the idli steamer...steam rava idli's for 12-15 min.

# Once done leave it for 2-3 minutes then serve with chutney and sambar.

Do try this easy and simple rava Idli and provide your comments.

Thank U!

Coconut Burfi / Thengai Burfi

Coconut Burfi / Thengai Burfi

Coconut Burfi is s simple and easy sweet prepared with freshly grated coconut, sugar and cardamom powder.....Traditional South Indian Special for Deepawali. 

Ingredients:

Grated coconut - 1 cup

Sugar - 1 + 1/2 cups

Cardamom powder - 1 tsp

Ghee - 1 tsp

* You can add less sugar according to your taste...but I follow the above proportion.

Method:

# In a heavy bottom pan / kadai... add sugar and 1/2 cup water...boil well.

# For this burfi you need 1 string consistency. Check the consistency with your thumb and index finger's as shown in the picture.

# Simmer your stove add grated coconut and go on stirring. 

# Add 1 tsp of ghee while stirring. You can stir on a medium flame. Add 1 tsp of ghee.

# In 10 minutes you can see froth on the sides of the pan and it will leave the kadai or pan. It will become very thick. ( You can see pores in the coconut mixture)

# Grease a tray with oil or ghee... and pour your mixture... Leave it for 10-15 minutes. Cut the burfi in desired shape.

Allow it to cool down completely then store in an airtight container.

Please do try and provide your comments.

Thank you!