Wednesday, 26 June 2013

Vegetable Rava Idli- Steamed Semolina Idlis

This idli is quick and is very tasty.I have added grated carrots,beans and capsicum to make it more nutritious.
Rava idlis served with some coconut chutney and sambar is a perfect breakfast to start your day.

Rava/Semolina-2 cups
Curd-1/2 cup
Water-1 cup
Carrot-1 small,grated
Beans-3-4,finely chopped
Red,green and yellow capsicum-3-4 teaspoons,finely chopped
Green chilli-1,finely chopped
Onions-1/2,finely chopped
Urad dal-2 teaspoons
Curry leaves-3-4
Mustard seeds-1/4 teaspoons
Baking soda-1/4 teaspoons
ENO(fruit salt)-1 sachet
Salt to taste
Oil-2 teaspoons

-Heat oil in a pan and add thee mustard seeds to splutter.
-Add the chopped green chillies,urad dal,curry leaves and saute.
-Now add the onions and the chopped vegetables and cook till the vegetables are cooked.
-Now add the rava and salt and mix well and cook for another 3-4 minutes.
-Let he rava cool.
-Take a bowl and add the curd and beat it well.
-Add the rava with the cooked veggies and add baking soda and water and mix well.The consistency should not be too thick or watery.
-Now add the eno and mix well again.
-Grease the idli plates with little oil and add the batter and steam for 10-12 minutes.
-Serve hot with sambar and coconut chutney.

Monday, 24 June 2013

Red Bell Pepper-Tomato-Green Mango Chutney-A healthy Dip.

This is a very easy recipe that is nutritious as well as tasty.Red bell peppers  and tomatoes are a great source of antioxidants whereas the green mangoes contain vitamin C. This dip can be served  with tacos,puris,chapatis,idlis,dosas and can also be served with rice.

Reb bell peppers-2
Tomatoes-1,medium sized
Green mango-2 tablespoons,peeled and grated
Green chilli-1
Coriander leaves-2 teaspoons,finely chopped
Garlic-2-3 cloves
Turmeric powder-a pinch
Mustard seeds-1/4 teaspoons
Fresh coconut-2 teaspoons,shredded(optional)
Salt to taste
Oil-1 teaspoon

-Wash and cut the tomatoes and red bell peppers.
-Take a fry pan and heat 1 teaspoon of oil and all the mustard seeds to it.
-As the mustard seeds begin to splutter ass the diced red bell peppers and tomatoes and cook for 3-4 minutes.
-Add the garlic cloves,turmeric powder and salt and cook for another 2 minutes.The tomatoes and bell peppers should be cooked properly.Allow it to cool.
-Take a mixer jar and add the grated green mango,green chilli,coriander leaves and coconut along with the cooked tomato red bell pepper.
-Grind to make a nice smooth paste and garnish with some more chopped coriander leaves on top.

Saturday, 1 June 2013

Beetroot Thoran

Thoran is a popular dish from Kerala and is usually eaten with steamed rice.Thoran can be made with beetroots,carrots and even cabbage.The vegetables are finely grated and stir-fried  with grated coconut,mustard seeds and curry leaves.

Beetroots-2 medium size,grated
Coconut-1/2 cup,shredded
Urad dal-1 teaspoon
Mustard seeds-1/4 teaspoons
Curry leaves-5-6
Small onions-2-3
Green chillis-2
garlic-2 cloves
Cumin seeds-1/4 teaspoons
coconut oil/vegetable oil-1 teaspoon
Turmeric powder-1/4 teaspoon
Salt to taste

-In a mixer jar put the shredded coconut,green chillies,garlic,onions,cumin seeds and turmeric powder and grind to make a paste.Do not add ay water to make the paste.
-In a pan heat oil and add mustard seeds and let it splutter.Add the curry leaves,salt and the grated beetroot.
-Mix the beetroot well and let it cook on slow flame for 5-6 minutes.
-When the beetroot is properly cooked add the coconut paste and stir well again for 2-3 minutes.
-Serve hot with steamed rice,sambhar and papad.

Potato-Spinach Tikki

Potato tikki is one of the quickest recipes which can be made from potatoes that have been boiled the night before and refrigerated.I have added finely chopped and blanched spinach to make it a little healthy.You can serve this tikki with some cutneys/dips or use them as a filling for sandwich.

Potatoes-3 medium size,boiled and peeled
Spinach leaves-1 cup,finely chopped and blanched
Garlic-2 cloves,crushed
Green chillies-1,finely chopped
Salt-to taste
Gram flour-3 teaspoons
Green coriander leaves-3 tablespoons,finely chopped
Oil-2 tablespoons

-Grate the boiled and peeled potatoes and keep them in a bowl.
-Add the finely chopped and blanched spinach leaves to the grated potato.
-Add all the above ingredients except oil and mix well.
-Wet your palms with little water and take small portions of the mixture and flatten them with your hand to make flat rounds.
-Heat oil in a flat pan and add the tikkis and let them cook until both sides are properly done.
-Cook them over low flame flipping each tikki once each side id cooked.
-Serve hot with some tasty chutneys and dips.