Nutritious stuffed Idlis with Coconut chutney…also, added with a good news to share

I realized I haven’t posted vegetarian recipes in a long long time. I’m not a big fan of Idlis… what do you do when this is your staple diet all along (almost every day when I was in school). Needless to say, I was in no mood to make Idlis again for dinner…It struck me that complaining can only lead to disgust...why not experiment…but, can Idlis get interesting…? Read on…

A small flash of the bulb and I said to myself…"Stuffed Idlis”…nice thought but before I go on…I strongly recommend that you must try it once. Enjoy them even without chutney (the culprit that oozes calories). Colourful and healthy, and mark this – sure to make a very good meal for your kid’s lunch box. 

 
 Hey, one small pause here - let me first share the good news with you…Sometime in January I saw a ‘Kitchen Queen’ contest by Scotch-Brite on my Facebook wall. I sent them one of my original recipes (Gudbud Gotala). In February, I got a call from Scotch-Brite informing my qualification to the next round and if I’d be interested to take part. I was overjoyed and when I reached the hall (at Hotel Royal Orchid). It was exciting to know that out of 7000 entries (in Bangalore), lo behold…I was one among the top 50!! There was this soothing sense of pride (I couldn’t stop smiling!). Then there were 3 written tests (first – cooking quiz, second – taste a mini samosa and write the ingredients and third was a Scotch-Brite quiz). Sadly, I didn’t make it after the written tests. I am glad I tried and didn’t sulk over my poor chances (without trying). This whole experience has lingered…and now, I am very sure I will participate in contests and quizzes such as this one…there’s so much to learn, get inspired and motivated…and importantly, take them as ego boosters. So, here’s a request to all of you…if you come across such announcements (in Bangalore)…please let me know. 

 Now, the slurrrrpy, pretty and nutritious stuffed Idlis

You need: 

Idli batter (about half a litre)
1 large onion (cut into small cubes)
1 large tomato (de-seeded and cut into small cubes)
1 large capsicum (cut into small cubes)
1 large carrot (grated)
1 large potato (finely cut and par boiled)
1tsp mustard seeds
1tsp jeera seeds
1 tsp chilli powder (adjust according to your spice tolerance)
½ tsp turmeric powder
½ tsp coriander powder
½ tsp saunf powder
½ tsp garam masala
Salt to taste
4tsps sunflower oil
Few sprigs of coriander leaves (to garnish)

Step-by-step: 

Keep the Idli batter out of the refrigerator (these Idlis taste good even if the batter is a lil’ sour) 

Arrange all the vegetables and keep them in separate bowls (you can use vegetables of your choice) 

Add 3tsps of oil into a kadhai. Once hot, add the mustard seeds 

After the mustard seeds crackle, add the jeera and fry 

Now add the onions and fry till they turn translucent 

(Let’s start the colour game now) Add the carrots and fry 

Once the carrots are half done, add the capsicum 

In goes the tomatoes now ( you don’t have to wait for it to get mushy) 

Add in the potatoes and toss (looking beautiful already!) 

Add in all the dry powders and salt. Fry for 2-3 minutes (or till the masala is cooked) 

Garnish with freshly chopped coriander
Your stuffing is done 

 Now pull out your idli steamer and rub some oil on each of them (so it doesn’t stick) 

Spoon in a little idli batter (very little or you won’t have space for the last spoon of batter)

Now add a little masala (do not get generous) 

Pour another spoon of idli batter (just enough to cover the masala) 

Repeat the same process on all portions of the steamer 

Shift it on to the gas on low fire and let it steam for about 10 minutes (it takes the same time as plain idlis) 

Meanwhile, you can grind up your coconut chutney ( scroll down for the recipe) 


Back to the Idlis - pull out the pretty stuffed Idlis (be careful as the steam can burn your fingers) 

Repeat the same process for the rest of the Idli batter and stuffing (you can save the filling for a lazy day too:) )


 Coconut Chutney 
 

Grind together 3 green chillies, 1 cup grated coconut, 2tsps roasted gram dal, salt and very little water. 

Check the consistency and add water (it’s better if the chutney is thick) 

Transfer on to a serving bowl 

Temper the chutney with 1tsp sunflower oil, 1/2tsp mustard seeds and a few curry leaves (love the aroma!) 

Your chutney is ready to serve 










Don’t wait…go ahead and grab some praises…and beaming smiles of all your loved ones!! 

Yours Tastefully 

mixed vegetable semiya upma / vermicelli upma

A popular south Indian breakfast which is delicious, healthy and filling. Upma is not a favourite to many but this one tastes different. Perfect for breakfast or dinner...even as an evening snack. After a lot of trials, I learnt to cook perfect semiya upma (that doesn’t turn soggy). I added the vegetables for that extra nutrition and colour (it’s purely optional). It’s absolutely kid friendly and easy to prepare (it's easier if you measure the ingredients before you cook)

Preparation time: 10minutes 
Cooking time: 25minutes
Serves: 4-5

You need: 

3 cups of roasted semia (vermicelli)
1 big carrot (cut into small cubes)
½ cup fresh green peas
41/2 cups of water
2tbsps cooking oil
½ tsp mustard seeds
10-12 cashew nuts (halved)
2 medium size onions (julienned / sliced fine)
2 sprigs of curry leaves
2-3 green chillies
¼ tsp turmeric powder
¼ tsp chilli powder (optional)
salt to taste

For garnishing:
juice of half a lemon
coriander leaves
a tbsp ghee

Step-by-step: 

Take a bowl and boil 41/2 cups of water (that’s a perfect measurement!) 

Microwave all the veggies –Carrots and peas for 5-6 minutes (till they are almost half cooked) 

Heat oil in a non-stick kadhai, add mustard. Once it crackles, throw in the cashews and toss till it turns light brown in colour
Now add onions, curry leaves and green chillies. Stir till the onions turn pink (do not over cook) 

Add the cooked peas and carrot and give it a good mix 

Add turmeric and chilli powder. Stir for 2-3 minutes 

Pour in the boiled water. Add salt (always good to taste at this stage to adjust the salt and spice) 

Reduce the flame, add the roasted semia, cover and cook till all the water’s evaporated and the semia is soft (keep checking, will take about 12 minutes) 

Now for the most important step. Remove from the fire and keep covered for 5-10minutes. (you’ll notice that the semia is not mushy anymore, that’s the right consistency!) 



Garnish with lime juice and coriander leaves

Serve hot with few drops of ghee and lots of love

Yours Tastefully!!

Sabudana Khichdi

I tasted “Sabudana Khichdi’ for the first time at my aunt’s place almost a decade back. And this was the first time I was introduced to this divine dish! I instantly learnt how to make it. It was easier ‘cos I watched her through the entire process (didn’t take long) It’s a Maharashtrian breakfast which is very tasty and extremely filling. In fact, Maharashtrians have sabudana khichdi, milk and fruits on their days of fasting. (What an awesome way to fast! It’s got most of my favourite ingredients like potatoes, peanuts, and coconut) It’s a very tricky dish ‘cos if it comes out well, it tastes heavenly or it can get soggy and sticky (first timers be a little careful!) 

Preparation time: 20 minutes plus time to soak sabudana
Cooking time: 15minutes
Serves: 3-4

You need: 

2 cups sabudana
½ tsp sugar
salt to taste
3 potatoes (peeled and cubed)
½ cup peanuts
few coriander leaves
1 tbsp grated coconut
2 tbsp oil
1 tsp jeera (cumin seeds)
2 green chillies (chopped fine)
juice of half a lemon
2tsp ghee

Step-by-step:

Wash sabudana thoroughly (till all the fine powders are removed) Leave very little water in the bowl so that the sabudana can soak it up and become soft (do not leave excess water or the sabudana pearls will stick to each other) Leave it overnight (or for 8 hours) 

First thing in the morning, run to check your sabudana (am sure it’s looking perfect!) just give it a toss, add a little salt and sugar

Take a pan and roast half a cup of peanuts (the more the yummier!) When they turn dark brown, take it out from the fire and spread them on to a plate. Once cool, peel them (keep some aside for garnishing) coarsely grind the rest (just one rotation in the mixer’s fine or you’ll powder them) 

Simultaneously, put the potatoes in the microwave (of course in a microwave safe bowl) on high, for just 5 minutes 

Chop coriander; toss it along with the peanuts and grated coconut into the sabudana 

Take the same pan (in which you roasted peanuts) heat 2tbsp oil (keep the flame low) wait for the oil to heat up, then add the cumin (Warning:turn on your chimney, you’ll know why!) once the jeera starts changing colour throw in the green chilles and give it a stir. Now drain and add the partly cooked potatoes

Sprinkle a little salt on top of the potatoes 

Let it fry for a couple of minutes. Add this into the sabudana and give it a mix

Squeeze the juice of half a lemon and mix again 

Transfer into a microwave safe bowl and let it cook for 4 minutes. Pull it out and give it another mix (so it’s evenly cooked) and put it back into the microwave for another 4 minutes. (the sago would have turned translucent from white, which is when you know it's done) 

Let it remain in the microwave for 2minutes 

Take it out, pour the ghee on top and decorate it with a couple of lemon wedges, roasted peanuts and a few coriander leaves 

Serve steaming hot sabudana khichdi for a delicious day!!!

Tips:

• ALWAYS, savour steaming sabudana khichdi ‘cos cold sabudana tastes horrible (don’t even try it!) 
• NEVER cover the bowl during the cooking process since you might end up with a rubbery khichdi 
• DO NOT add or sprinkle water in this dish at any time 
• GO ON and blindly follow this recipe to make sumptuous sabudana khichdi 

Yours tastefully!!

Sending this to Srivalli's Breakfast Mela.

Aloo Poori / Poori Bhaji

I laaaaaaaaaaaaaaaav aloo poori (and I don’t mind having it anytime of the day!), my baby (Shlok) finishes all the aloo in the bhaji and my hubby asks me when I’m gonna make poori next( biting on to his last poori). At my home it’s usually made for breakfast (lunch, tea or dinner) and mostly Sundays (so we can sit and gorge!). It’s an absolute family favourite. This dish is a hit with children and adults and is very easy to stir up when you have guests without notice. (guests are you listening??)

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4

For the Aloo Bhaji

You need:
4-5 medium size potatoes (cut into four and boiled)
½ tsp mustard seeds
½ tsp turmeric powder
2 medium size onions (roughly chopped)
2-3 green chillies (slit lengthwise)
2 sprigs of curry leaves
2tbsp cooking oil
salt to taste
water as required

For garnishing:
juice of half a lemon
fresh coriander leaves (chopped fine)

Step by step:
Heat oil in a non-stick pan, throw in the mustard seeds (slowly or they’ll be all over you) When they crackle, add the curry leaves, onions, and green chillies (in the same order) Stir till the onions turn translucent
Add turmeric powder and salt and stir for a minute
Peel the potatoes and crush them with your hand (enjoy being messy!) and add to the mixture
Add a cup of water and let it simmer on low heat for 5-10 minutes (if you want more gravy)
Transfer to serving dish
Garnish with a squeeze of lime and some chopped coriander leaves
Serve with hot pooris, chapathi, pav or bread

Now that the aloo bhaji is ready, let’s quickly get down to frying hot and crispy pooris… (I can’t wait...I’ve tasted the bhaji a lot of times on the pretext of checking salt!) 

For the poori

You need:

3 cups atta (whole wheat flour)
½ cup atta (whole wheat flour) – for rolling
2 tsp of rava (semolina, sooji)
a pinch of sugar
Salt to taste
oil for deep frying
water (for kneading)

Step by step:
Mix atta, rava, sugar and salt in a large bowl. Add water little by little to make firm dough (firmer than the chapathi dough). But do not knead too much. (For poories, it’s best if you knead the dough just ten minutes before you fry them). Keep aside for 15 minutes
Divide dough into 25-30 parts (size depends on how big you want the pooris to be)
Take one ball of dough at a time and roll it into a thin circle(not very thin) using a little more atta (atta stops the dough from sticking but use very sparingly or your oil will turn black in no time)
 Heat oil in a deep bottom pan and when it is hot (check by adding a tiny piece of atta into the oil, if it comes to the top of the oil immediately that means it’s ready) gently slip in one poori from the side (very carefully or you’ll burn your fingers) .Press it lightly with a spatula(preferably the one that has holes so it can drain the oil easily) allow it rise completely and then turn over and cook the other side until the poori is crisp and golden on both sides.
Drain on to some paper towels
Repeat process until you’ve used up all the dough

Serve these hot pooris with the aloo bhaji/ channa masala, paneer chettinad or shrikand

(Tip of the day: Never count the number of pooris you have!) Enjoi!!

Yours tastefully!!
Sending this recipe to Srivalli's Breakfast Mela.

Velleppam / Appam

'Velleppam' is a special fermented rice pancake of Kerala. Most commonly known as ‘appam’. It’s an integral part of Kerala cuisine, usually made for breakfast (I make it for dinner too!). This is my mom’s recipe and to me, 'my mom’s velleppam’s are the best'. It’s different, delicious and worth a try. Took me quite a while to perfect the process of making spongy and lacy vellappams. Try it (even if you don't get it right the first time), I’m sure you’ll love it.

Preparation time: 10minutes (plus time taken to soak and ferment)
Cooking time: 10-15 minutes
Serves: 2-3

You need:

1 cup dosa rice/ raw rice
1/2 cup of grated coconut
½ cup cooked rice
2 tsp urad dal
a pinch of baking soda
2tsp sugar
salt for taste
water as required

Step-by-step:

Soak the rice and urad dal overnight
Drain the soaked rice and grind along with cooked rice, grated coconut and salt to a thick paste. Keep the batter for 6-8hrs of fermentation (leave the batter to rise and double in quantity)

Take a bowl of warm water and mix baking soda and sugar. Add to the batter and give it a good mix. Keep aside for 10 minutes

Heat a non-stick appachatty (if you don’t have one, use a shallow non-stick pan with a lid)


Pour a ladle full of batter, lift the appachatty and rotate it to spread the batter inside so a thin layer of batter covers the sides and thick layer collects at the centre.
Cover with the lid and cook for 1 minute on medium flame till the edges become golden crisp and the centre is soft. Cook only on one side
Repeat the procedure until all the batter is used up (with this proportion you can make up to 12 appams)
Serve hot with potato/ chicken stew, kadala curry, egg curry or coconut milk and sugar

Write it and tell me if you liked the whole experience of making velleppams!!

Yours tastefully!!

Sending this to Srivalli's Breakfast Mela.