Green Peas Idli

Diposting oleh adiba
Rabu, 30 Juli 2014
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Green peas idly

Recently  when we went to a restaurant i noticed chilli idly as the days special item. out of curiosity i ordered it. even the person who took the order said me, that its newly introduced and i should try it for sure! I thought it will do for me, so i did not even think of placing order for the other items. So when i saw my chilli idli coming in a small bowl, i was clean bold! It was just 5 mini idli's coated with milagaai podi.

Green peas mini idly

Coming to this Green peas idly, recipe is simple and i am sure kids will love this one. its ideal for the kids lunch box. I used my mini idly plates to make this idly. Mustard tadka add up a taste to these idly. you can skip or reduce green chilies if serving for kids.


Ingredients:
  • Oil - 1 tsp
  • Green peas - 1/4 cup
  • Green chilly - 1 (very finely chopped)
  • Mustard - 1/2 tsp
  • Idly Batter - 1 cup
  • Ghee - 1 tsp ( to grease idly plate)


Method: 

Green peas idly

1. First DE-frost the frozen peas or wash and drain the fresh peas and set aside.

2. In a small tadka pan, heat 1 tsp of oil, add mustard and let it pop. then add finely chopped green chilly and saute in low flame. remove the tadka from flame and mix with the green peas.

3. Grease ghee or oil in idly plate. place a spoon of green peas and tadka mixture in idly plates and then pour the idly batter on top of it. steam the idly for 8 - 10 minutes.

Mini idly variety

Serve these peas idly with chutney of your choice. i served with tomato chutney.




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Pudalangai Pachadi ~ Snake gourd raita

Diposting oleh adiba
Jumat, 25 Juli 2014
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pudalangai pachadi

Snake gourd is always cooked as kootu at home until i found this recipe. This Raita recipe is simple and also tastes good with just plain rice. When i tried this raita for first time, me and hubby loved it a lot and it was finger-licking delicious!

snake gourd pachadi

You can either saute the snake gourd or steam cook and add it later to the curd. What makes this raita different is thick curd and the spiciness of the sauteed green chilies.

Ingredients:

Snake gourd / Pudalangai - 2
Green chilly - 4
Thick Curd - 1 cup

For Tempering:

Oil - 1 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Chana dal - 1/2 tsp
Dry red chilly - 2
Curry Leaf - 4

For Dressing (optional)

Oil - 1/2 tsp
Chilly powder - 1/4 tsp

Method:

pachadi step by step

Wash the snake gourd and slit into half. remove the seeds and chop into small pieces.
Slit the green chilly and chop into fine pieces.

Take a cup of curd and whisk it well with a fork spoon or a whisk. set the curd aside.

Heat a pan, add 1 tsp of oil and add in the chopped snake gourd and green chilies. saute them and close the pan with its lid and let the snake gourd get cooked in slow flame for about 5 minutes.

Now in a small tadka pan, add oil and add the mustard, and let it pop. then add the urad dal, chana dal, dry red chilly and curry leaves. once the dal turn into golden color remove the tadka from fire.

When the pudalangai / snake gourd gets cooked, transfer them to the curd, add the tempering also to the curd. add salt to taste and mix well.

pudalangai pachadi

For dressing, add 1/ 2 tsp of oil in tadka pan and add little kashmiri chilly powder. give a mix and sprinkle over the raita.

snake gourd raita

Serve along with plain rice.


Notes:

Make sure you use thick and fresh curd for this raita.
Chana dal me hard to bite for few, so its optional to add chana dal in tadka.

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Podi Idly ~ in a different way

Diposting oleh adiba
Selasa, 22 Juli 2014
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This Podi idly is more for adults, as it has onions and spicy podi spread over the idly. When i saw this podi idly recipe on a TV show, i instantly tried it on the same day. We all found this a different and  a tasty way to eat idly, than always opting for chutneys as sides.

Onion and Podi sauteed idly

One of the reasons for me to resume blogging is because of these cute little bottles gifted to me by my very special friend. she kept on insisting me to get back into blogging. Love you a lot Dear!

Podi Idly with sauteed onions

My most favorite is podi idly. I was in boarding school for 2 years. Food there will not be tasty. even though we are supposed to eat, whatever is kept on our plate. if we do not eat, we will get punishments like kneeling down or cleaning work on weekends. those days my mom and my ammumma's podi came as a life saver for me. i would eat 3 idly's with my podi.


This podi idly recipe needs onion, podi and ghee. I will share the idly milagaai podi recipe later. but as of now you can try with your idly podi.


                                                          Podi Idly

Ingredients:

Ghee / Butter - 1 tsp + 1 tsp
Idly - 3
Big Onion - 1
Idly podi - 3 or 4 tsp's
finely hopped corriander leaves - 2 tsp's (optional)

Method of Preparation:

pi1

Heat a dosa tava. add 1 tsp ghee. place the idy in the centre and roast the idly in slow flame for about a minute till you get a light golden crust on the base of idly. likewise flip the idly and roast the other side too. Remove the roasted idly to a plate.

pi2

Add 1 tsp of ghee to the tava in slow flame, add finely chopped onions and saute it till it turns translucent.

pi3

In slow flame, add in the idly milagaai podi and mix well with the onions. add corriander leaves and mix. This should all get done less than a minute. else the podi and corriander leaves will get browned.

podi idly

Switch off the flame and spread the onion podi mix over the idly on one side or either side.



Serve the Idly hot. I bet you will like this, if you like podi idly.

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Methi Matar Paneer ~ white gravy

Diposting oleh adiba
Rabu, 16 Juli 2014
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This was the long break i took in blogging. I slowly detached myself from this place. I should not have done that, but blame my least interest in cooking. i very rarely tried new dishes in this break. but my blogging aspiration was always there in me. i kept telling me that i should start again. and here i am. Today i want to thank my two friends Sharmilee and Nirmala. They both bothered and asked me to resume blogging. I Owe you both a tight Hug! even my Son asked me to blog. He is proud of me for blogging and keeps checking the site, for the number of visitors and their countries. this way he could recognize few countries flag!  




This Methi Paneer is one that was sleeping in my desktop for some time. today when i saw a paneer recipe somewhat similar to this recipe. my interest kindled and here i am sharing it with you all.


Ingredients:

Paneer - 200 gms
Small Methi leaves - 1 small bunch
Green peas - 1/4 cup
Ghee - 1 tsp
Ginger - 1' inch size
Big Onion - 1 (finely chopped)
Fresh cream - 1/4 cup

To grind:

Kasa Kasa - 2 tsp's
Cashews - 5

Ghee - 1/4 tsp
Cardamom - 2
Cinnamon stick - 1/2 ' inch
Onion - 1
Green Chilly - 2

Method:


Soak the kasa kasa and cashews in warm water for about 30 minutes. Heat a pan, add ghee, cinnamon stick and cardamom. then add sliced onions and green chilly. saute them till the onions turn pinkish.


Cool the sauteed onions and grind it along with soaked kasa kasa and cashew into a thick paste.


In a pan, heat 1 tsp of ghee, add finely chopped ginger and onions. saute them well. Add methi leaves and saute it till it is cooked, it just takes less than a minute to get sauteed. (when i made, i forgot to saute methi leaves, so i added later after adding grounded paste and water. it cooked in 2- 3 minutes)


Now add the Grounded paste and 1/2 a cup of water to the pan. give a good stir. add the green peas and Paneer. let it get cooked in slow flame for about 2 - 3 minutes.

Finally add in the fresh cream and give a mix and remove the pan from flame.


Serve Methi Mattar Paneer with chapathi or with mild flavored rice like jeera pulao or peas pulao.

It is so relieving to blog after all these days. Hope to blog more frequently. i do not want miss this happiness any more.

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