Stuffed Idli / Potato Stuffed Idli Recipe / Stuffed Tumbler Idli / Aloo Stuffed Idli

Stuffed Idli

Ingredients for Filling
Oil - 1 tsp
Jeera - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Chopped curry leaves - few
Chopped onion - 1 tbsp
Chopped green sillies - 2
Grated ginger - 1/4 tsp
Grated carrot - 1 medium size
Boiled and mashed potato - 1 large
Method
Heat oil in a pan temper it with jeera.Add the chopped curry leaves,onion.ginger and green chillies fry till colour changes.Add the grated carrots,salt and turmeric powder saute for a minute.Lastly add the mashed potato and mix well till combined.
Cool and roll it out in small equal size logs,keep it aside.
For Coating
Oil - 1 tsp
Mustard - 1 tsp
Sesame seeds - 1 tsp
Curry leaves few
Kashmiri red chilly powder - 1/2 tsp
Idli Podi Or Chutney podi - 1 tbsp
Method
Heat oil in a pan temper it with mustard,sesame seeds and curry leaves.Switch off the stove add the Idli podi or Chutney podi mix and keep it aside.

Stuffed Idli

Other ingredients
Idli Batter as needed
Method
Grease some oil inside a stainless steel tumbler pour 1 or 2 ladles of Idli batter,
Place a aloo roll in the center and cover it up with some more batter till the top.
Steam these stuffed Idlis for 8 to 10 minutes or till done.
Cool completely loosen the edges using a knife and carefully unmould the idlis from the tumbler.
Roll these idlis into the tempered Idli podi mixture making sure all sides are well coated.
Carefully cut into circles and serve.

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Beetroot Rava Kesari / Beetroot Kesari / Kesari Recipe

Beetroot Kesari

Ingredients
Rava/Sooji/Semolina - 1/4 cup
Water - 1 & 1/2 cups
Beetroots finely grated - 1 & 1/2 cups
Palm sugar - 5 tbsp
( As my home grown beetroots were not sweet i added more sugar,adjust according to the sweetness of the beetroot)
Ghee -2 tbsp
( add more if you want)
Chopped almonds - 15
Crushed cardamom - 8
Method
Fry nuts in 1tsp of ghee till light brown & keep it aside.
Heat 2 tsps of ghee and roast the rava till slightly colour changes & nice aroma comes.
In another pan add some ghee & fry the beetroot till raw smell has disappeared,pour water and bring it to a boil.
Reduce the flame and add the roasted rava mix well make sure there are no lumps and cover it with a lid and cook till rava has absorbed all the water and is cooked.
Now add the sugar and in low flame cook till well combined.
Add extra ghee if your kesari is dry.
Add the fried nuts and cardamom powder,mix and switch off the stove.
Serve the Kesari warm.

Beetroot Kesari

Note:
a) Fry rava well otherwise your kesari will be sticky.
b) Adjust sugar according to the sweetness of the beetroot.
c) Fry the beetroot well till raw smell had disappeared otherwise the end product will taste raw.

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Murungai Poo Thogayal / Murungai Poo Thuvaiyal / Drumstick Flowers Chutney

Murungai Poo Thogayal

Ingredients
Murungai poo / Drumstick Flowers / Moringa Flowers - 1 cup
Salt to taste
Urad dal - 1 tbsp
Channa dal - 1/2 tbsp
Red chillies - 4
Chopped ginger - 1 tsp
Tamarind - a small piece
Grated coconut - 3 tsp
Hing - 1/4 tsp
Oil - 2 tsp
Method
Heat oil in a pan add urad dal,channa dal,hing,ginger and red chillies.fry till its light brown.
Add the murungai poo and saute till raw smell has disappeared.
Add coconut and give a mix and switch off the stove.
Take a blender/mixi jar add the fried ingredients.salt,tamarind and grind to a coarse thick chutney.Sprinkle very little water if needed.
Enjoy this thogayal by mixing it in hot rice with little ghee or sesame oil.

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Thukkada Recipe / Namak Para / Namak Pare / Spicy Diamond Cuts

Thukkada

Ingredients
Maida / All purpose flour - 1 cup heaped
Salt to taste
Red chilly powder - 3/4 tsp
Ajwain - 1/2 tsp
Grated garlic - 2
Chopped curry leaves - 8
Hot oil - 1 tbsp for the dough
Oil as needed to deep fry

Spicy Diamond Cuts

Method
Take a bowl add all the above mentioned ingredients and mix well.
Pour water little by little and form a tight dough.Cover and rest for 5 minutes.
Dust your working place with some flour and roll out the dough to a thin sheet.
Take a knife and cut into diamond shape pieces.
Heat oil in a pan and deep fry in batches till crisp and light brown on all sides in medium high flame.
Remove it on a kitchen paper for excess oil to get absorbed if any.
Serve hot with tea as an evening snack

Note:
This recipe can be made with just wheat flour/Atta too.

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Baingan Biryani Recipe / Brinjal Biryani / Guthi Vankaya Biryani / Vankaya Biriyani Recipe / Stuffed Brinjal Biriyani

Ingredients for dry roasting

Dry coconut / Kopra - 1/4 cup

Peanuts - 1/4 cup

Sesame seeds - 1 tbsp

Red chilly - 2

Kashmiri red chilly - 2

( dry roast these ingredients till light brown,cool and add 1 tsp coriander powder,salt to taste,1/4 tsp turmeric powder and 1 tsp ginger and garlic paste and dry grind to a semi smooth mixture,Stuff this mixture inside the slit brinjals - see picture)

Guthi Vankaya Biriyani

Other Ingredients

Green brinjals - 6

( as it was big i cut into half and made a slit on top like a cross - see picture above)

Basmati rice - 1 & 1/2 cups

Water - 2 & 1/4 cups

Sliced onions - a handful

Cocktail tomato sliced - 1

Slit green chillies - 2

Mint leaves few

Chopped coriander leaves - 2 tsp

Lemon juice - 2 tsp

Homemade biriyani masala - 1/2 tsp

Oil - 1 tbsp

Ghee - 2 tbsp

Brinjal Biriyani

Method

Wash and add the rice in an electric cooker pour water,add salt as needed,1tsp ghee,few mint leaves and 1/4 tsp biriyani masala cover and cook till done.

Heat oil and ghee in a pan fry onion,green chillies and mint leaves till light brown,now add the tomato and saute for a minute.Now arrange the stuffed brinjals and sprinkle the extra filling mixture if any and gently mix till all brinjals are coated with oil.Sprinkle very little water cover and in low flame cook till they are 1/2 cooked.

Spread the cooked rice on top sprinkle the remaining biriyani masala,mint leaves and lemon juice sprinkle water if needed,cover with a tight lid and in low flame cook for 10 minutes till done.

Just before serving gently give a mix and serve hot with raita!

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Homemade Grape Squash / Grape Juice Recipe / Grape Cordial

Grape Juice

Ingredients

Seedless red grapes - 5 cups

Sugar - 1 & 1/4 cups

( adjust sugar according to the sweetness of your grapes)

Lemon juice - 1 tsp

Salt a pinch

Water - 3 cups

Grape Juice 

Method

Wash the grapes well put it inside a sauce pan add sugar and pour water.

In medium low flame simmer the mixture till the grapes are soft and mashed,

Mash the grapes occasionally using a masher.

This will take about 15 minutes add the lemon juice and salt boil for couple more minutes and switch off the stove.

Cool the mixture and strain the juice and discard the skin.

Store the juice in a clean bottle in fridge.

Take a glass add 1 tbsp or more syrup pour cold water add ice and serve.

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Biulir Dal / Bengali Urad Dal Recipe / Bengali Dal Recipe

Biulir Dal

Ingredients

Urad dal - 1/2 cup

Water - 3 cups

Salt to taste

Sugar - 1/8 tsp

Turmeric powder - 1/2 tsp

Slit green chillies - 1

Tempering

Oil - 2 tsp

Ghee - 1 tsp

Bay leaf - 1

Whole or crushed fennel seeds - 1/2 tsp

Grated ginger - 1/2 tsp

Hing - 1/8 tsp

Red chillies broken - 2

Method

Heat a pressure cooker add the urad dal and fry till slightly colour changes.

Add turmeric powder and pour 1 & 1/2 cups water,pressure cook till soft.

Cool and remove lid mash the dal,pour the remaining water,green chillies,sugar and salt,boil for couple minute and switch off the stove.

Heat oil in a pan and temper with bay leaf,fennel seeds,red chillies,hing and ginger,pour the hot tempering into the cooked dal.Lastly add ghee mix and serve with plain rice.

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Kothimbir Vadi / Maharashtrian Kothimbir Vadi / Crispy Kothimbir Vadi

Kothimbir Vadi

Ingredients

Besan / Chickpea flour - 1 cup

Rice flour - 1 tsp

Chopped fresh coriander leaves - 1 cup

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Chopped or crushed green chillies - 3

Ginger and Garlic paste - 1/2 tsp

White sesame seeds - 1 & 1/2 tsp

Hing - 1/4 tsp

Jeera powder - 1/4 tsp

Baking soda - 1 pinch ( optional)

Roasted and powdered peanuts - 3 tbsp

Oil to shallow fry as needed + Oil - 2 tsp for tempering

Water as needed 

Method

Take a bowl add the besan,rice flour,salt,cooking soda,chilly powder,jeera powder,peanuts powder and coriander leaves,pour water and making a semi thick pouring consistency.

Heat 2 tsp oil in a non stick pan add the sesame seeds and hing once sesame seeds crackle add the ginger/garlic paste and saute for a minute.reduce flame and pour the besan mixture,keep mixing till the mixture has thickened.switch off the stove 

Grease a plate or tray with oil and pour this cooked mixture and spread it evenly using a spoon.

Steam this for 5 minutes or till cooked,cool completely and cut into small squares.

Heat oil in a pan and shallow fry these cubes in batches till crisp and golden brown on all sides.

Serve hot with any chutney you like

Note:

a) Another easy method is mix all above ingredients in a bowl pour water little by little and form a thick soft dough.Divide the portion into 2 and roll out into a log,steam the logs.Cool and cut into circles and shallow fry.

b) You can add garam masala for extra flavour.

c) If you don't want to fry then apply some oil to the cubes and bake. Personally i like only oil fried.

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Murungai Poo Poriyall / Drumstick Flowers Stir Fry

Murungai Poo Poriyal

Tempering ingredients
Coconut oil - 3 tsp
Mustard-1/2 tsp
Urad dal-1/4tsp
Channa dal - 1/4 tsp
Jeera - 1/8 tsp
Curry leaves-few
Red chillies - 2
Other ingredients
Murungai poo -2 cups
Chopped onion - a handful
Chopped garlic - 4
Grated carrot - 1 medium size
Yellow moongh dal - 2 tbsp
( soaked in water for 30 minutes )
Salt to taste
Turmeric powder - 1/8 tsp
Grated coconut-2 tbsp
Method
Heat oil in a pan & temper it with above ingredients.
Add onion,few curry leaves and garlic saute till onions change colour,
Now add the carrots,murungai poo,turmeric powder,salt ,moongh dal & fry for a minute.
Reduce the flame sprinkle very little water,cover with a lid & cook till done.
Sprinkle the grated coconut,toss well.
Switch off the stove garnish with curry leaves & serve as side dish for rice.

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Oats Egg Omelette / Oats Omelet / Oats Vegetable Omelet Recipe / Oats Vegetable Omelette Recipe

Oats Egg Omelette

Ingredients

Eggs - 2

Salt & Pepper powder to taste
Turmeric powder - 1/8 tsp

Chopped kale - 1 tbsp

Mixed vegetables of your choice - 1/4 cup

(I used onion,tomato,coloured capsicum)
Chopped green chillies - 1

Coconut oil - 2 tsp

Roasted & Powdered oats - 2 tbsp

Milk - 2 tbsp
Zucchini - slices 8
Microgreens for garnish

Method

Beat milk,egg,salt,pepper powder and turmeric powder till fluffy.
Add the oats,chopped kale and vegetables give a quick mix,h
Heat oil in a non stick pan & pour a ladle of the mixture,arrance some zucchini slices on
top.Cover it with a lid and in low flame cook till the base is light brown.Carefully flip the omelet and cook the other side too.
Sprinkle some microgreens on top and enjoy hot.

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