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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Thanjavur Kadappa ~ Potato side dish for poori, idly and dosa

Diposting oleh adiba
Selasa, 05 November 2013
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Thanjavur kadappa

The Best Tamizh food can be tasted in Thanjavur belt. be it kumbakonam for authentic tamil food or a little andhra influenced trichy food. Thanjavur is known for traditional tamilian food. No wonder as it remained chola dynasty's capital when kaveri river was flowing undisturbed. Thanjavur was once Rice bowl of Tamil nadu. now deprived of water, agricultural lands are converted into plots and layouts.


Thanjavur

We went to thanjavur in 2005 to visit the big temple. after gazing at the temple gopuram in moonlight for a long time, we felt hungry and decided to finish off our dinner in thanjavur itself before we set to travel to kumbakonam. we was referred by the local people to a small mess near the bus stand. we easily found the mess that day. it was a small and simple mess. we ate almost all varieties in the menu that day as every dish was so tasty. 

Thanjavur periya koil

When we went back to thanjavur in 2011, we searched for that mess nearly for an hour. we could not find it. instead we found a popular jewellery show room in the place of that mess. we are slowly forbidding our traditional food isn't it?

thanjavur kadappa

Poori, Idly and dosa are served with this kadappa in kumbakonam and thanjavur. Kadappa tastes like poori masala and tastes like kurma too. some call it kumbakonam kadappa. kumbakonam and thanjavur are just 30 kms apart.

Tanjore temple


Thanjavur / Kumbakonam kadappa

serves - 3
prep time - 5
cooking time - 25 mins

Ingredients:

Monng dal - 3 tbsp
Potato - 2
Onion - 1
Ginger garlic paste - 1 tsp

To Grind:

Green chilly - 2
Grated coconut - 3 tbsp
Saunf / fennel /perunjeeragam - 1/2 tsp
Roasted gram / pottukadalai - 1 tsp

For tempering:

Oil - 2 tsp
Mustard - 1/4 tsp
Bay leaf - 1 small
Cinnamon stick - 1' inch
Cloves - 3

thanjavur kadappa imgredients

Method:

1. Dry roast the moong dal for a minute and then pressure cook by adding 1/2 cup water to the dal. pressure cook up to 3 whistles. Also pressure cook potatoes along or separately. peel its skin and set aside.

2. Grind grated coconut, green chilly, roasted gram and saunf with little water into a smooth paste.

3. Heat a pan, add 2 tsp's of oil. when the oil is hot, add bay leaf, cinnamon, cloves and mustard.

4. Add the finely chopped onions and saute till it turns translucent. then add ginger garlic paste and saute it.

5. Add the chopped potato and mix well with the onions. then add in the cooked and mashed moong dal. let the mix boil well.

6. Finally add in the grounded coconut paste and give a mix. add salt to taste. let it boil in slow flame for a minute and remove the kadappa from fire.

7. Garnish with corriander leaves.

kadappa

Serve with Poori or Idly or Dosa.



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Tomato Thokku ~ Travel food

Diposting oleh adiba
Rabu, 09 Oktober 2013
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Thakkali Thokku

My favorite food for a picnic would be Idly with tomato thokku.  If we plan to eat our break fast on the way of travel, i prepare chinna vengaya thokku (small onion chutney) or tomato thokku to have with idlies. these two thokku varieties will perfectly go with idly.



This thokku is easy to prepare, the thing is it takes 30-45 minutes of slow cooking. it keeps well in room temperature for 2-3 days and can be stored in fridge for about a week.

Ingredients:

Ripe Red Bangalore Tomatoes - 10 (1.2 kg)
Sesame oil - 2 tbsp
Red chilly powder - 3 or 4 tsp's
Mustard - 1/2 tsp
Split urad dal - 1 tsp
Fenugreek seeds - 1/4 tsp
Garlic - 10

Method:

Wash and dry the tomatoes. cut them into quarters and set aside. peel the garlic pods and keep aside.

Heat 1 tbsp of oil and add in all the chopped tomatoes and saute for a minute or two. tomatoes turn soft and leave its juices. switch off the flame and cool the sauteed tomatoes.

Grind the cooled tomatoes along with its juice. you can grind it finely or little coarsely depending on how you like to eat. i grinded little coarsely.

Heat a pan, add a tbsp of sesame oil and add mustard and let it pop. now add fenugreek and split urad dal. add the garlic now. once they get roasted, pour the grounded tomato and give a mix.

Add salt to taste and 3 tsp's of red chilly powder. mix well and reduce the flame to medium low. cover the pan with its lid and let the thokku simmer for about 30 - 45 minutes. keep checking in middle, else thokku may stick to the bottom of the pan and get browned.

Once the thokku gets thickened, switch off the flame and let it cool. then transfer it to a clean glass jar.


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Tandoori Idly

Diposting oleh adiba
Minggu, 12 Agustus 2012
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Tandoori idly, I have eaten this idly more than dozen times. i have seen it in menu's only in pondicherry hotels. right from my childhood, it is my favorite dish. though I wanted to share the recipe for tandoori idly years back, the time came just today.


Tandoori means marinating with yogurt and spices, and then cooking in a tandoor oven. so the idly has to be marinated in curd and tandoori masala, after marinating, the idly should be fried. then gravy should be poured over the fried idly. though fried, the idly turns soft on soaking in the gravy. according to me, it’s pointless in frying the idly. also i hate to fry something well cooked. if you prefer frying idly, do that.


You can call this dish as a mock tandoori chicken. the idly gets soaked well in the gravy and the flavor and taste will be so good. never try this with left over idly. even in that case, reheat the idly and pour the gravy over it.



Tandoori Idly

Prep Time: 10 mins 
Cooking Time: 25 mins  
Serves: 3
Recipe Cuisine: Indian
Recipe Type: Breakfast

Ingredients:

Idly – 8
Onion – 1
Tomatoes – 2
Ginger – Garlic paste – 1 tsp
Cashews – 5
Oil – 1 tbsp
Salt to taste
Water – ½ cup
Masala powders or use tandoori masala – 2 to 3 tsp
Turmeric powder – ¼ tsp
Chilly powder/Sambhar powder/Madras curry powder – 1 tsp
Kashmiri chilly powder – 1 tbsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Garam masala – 1 tsp
Kasuri methi – 2 tsp

To Garnish:

 Coriander leaves – 1 tbsp (finely chopped)
Cashews or peanuts – 1 tbsp (finely chopped)

Method:

Prepare idly and cut them into half. with a help of fork or tooth pick prick few holes on the idly.

To prepare the gravy, heat a pan, add oil, and then add chopped onion and sauté till it turns translucent. then add the chopped tomatoes and sauté till it turns soft. then add ginger garlic paste and sauté till the raw smell goes off.

Now start adding tandoori masala or the masala powders one by one, turmeric, chilly powder, dhaniya powder, cumin powder, garam masala and kasuri methi to the pan and mix well. once the masala powders are well mixed with onion and tomato let the flame be in slow, and keep mixing, so that masala’s do not get sticked to the bottom of the pan for about 1-2 minutes till the raw smell of the masala goes off. remove the pan from flame and let it cool. add cashews and little water to the masala’s and grind them into a fine paste.

Heat another pan, add the grounded masala’s and add water as per the consistency you want. add salt and chilly powder as per your taste and let it boil. once it boils for 2-3 minutes remove the gravy from flame.

Once the gravy is ready, place the idly on plate and pour the gravy over it, cover the idly with the gravy. sprinkle some chopped cashews or peanuts over and finally add chopped coriander leaves. do not miss this; it makes the dish visually so impressive also a byte of nuts here and there makes the difference!

Serve with lemon wedges, onion slices or onion raita.



Notes:

I tell you all an idea, if you have left over idly from morning breakfast, prepare more amount of gravy, so that you can use it for this tandoori idly for evening snack and also use up the gravy to prepare aloo masala or pea’s masala or paneer masala for dinner. just add 2 tsp of fresh cream to the gravy at end. it’s done. no one will spot the difference ;)

Also do not use the sour idly batter and make sour idly. this will not work with sour idly. idly should be so soft and fresh.

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Vada curry

Diposting oleh adiba
Sabtu, 21 April 2012
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I took a long break here. We were very much prepared for the water scarcity problem when we moved from bangalore to chennai. luckily we did not face water crisis all these 5 years. but 20 days back, our apartment faced it, may be to give me a chance to face water scarcity. now the problem got solved. Thank God! now i know the value of each drop of water. i just owed, i would never waste water.


Chennai is becoming so hot. i  hate standing in the kitchen sweating. i decided to prepare vada curry, so that i could stock it up in fridge for 2 days, so that it could make a good side dish for dosa. i never thought of idli's, last 20 days because of water problem, fearing about washing those idli plates.


 My friend Anu gave her recipe thru phone and i went ahead and prepared. it took time to prepare, but at the end of it i got good vada curry, just as i have tasted in one of the restaurant in cuddalore.


                                                              Vada Curry

serves - 3
cooking time - 45 mins
-------------------------

Ingredients for vadai:

  • Chana dal - 1/3 cup (soaked for 1 hour)
  • Sombu / saunf - 1 tsp
  • Dry red chilli - 2
  • Curry leaves - 4
  • Salt  - 1/4 tsp
  • Water - 1 tbsp
  • Oil - 1/2 cup  [to deep fry vadai]
Ingredients for curry:
  • Oil - 2 tbsp
  • Saunf / sombu - 1/4 tsp
  • Cinnamon stick - 1' inch 
  • Cloves - 2
  • Bay leaf - 1
  • Garlic - 4
  • Green chilli - 2
  • Curry leaves - 1 sprig
  • Big onion - 1 
  • Tomatoes - 2
  • Corriander leaves - 2 tbsp chopped
  • Ginger-Garlic paste - 1 tbsp
  • Chilli powder - 2 tsp
  • Corriander powder - 1 tsp
  • Turmeric powder - 1/4 tsp
To grind:
  • Grated coconut - 1/3 cup
  • Cumin / Jeeragam - 1 tsp
  • Water - 1/4 cup
Method:
  1. Soak the chana dal in water for about 1 hour and drain them. grind the chana dal along with sombu, dry red chilli, curry leaves and little water so that it gets coarsely grinded. remember not to grind watery.

  2. Finely chop the onions, tomatoes, garlic and green chilli's and set aside.

  3. Heat 1/2 cup of oil in a pan. take a lemon sized grounded chana dal and flatten them on your left hand palm with your right hand fingers. then drop them carefully to the hot oil. like wise make 4 vadai's per batch. fry the vadai in medium flame till it turns light golden in colour, it takes atleast 3-4 minutes. remove the vadai from flame and let them cool. once cooled, tear them into small pieces.

  4. To make curry, heat a separate pan, add 2 tbsp oil, add saunf, cinnamon, cloves, bay leaf and saute them. next add finely chopped or minced garlic, green chilli's and curry leaves.

  5. Now add finely chopped onion and saute them till it turns translucent. then add ginger garlic paste and saute till the raw smell of it goes off. then add tomatoes and mix. let the tomatoes get mixed well with the onions, it takes a minute. then add salt to taste, turmeric powder, chilli powder and dhaniya powder. Now mix all together and let the flame be in medium flame and let it rest for 2-3 minutes till the oil seperates. 

  6. Once oil seperates from the sides of the pan, add the vadai pieces to the pan and give a mix. then add grounded coconut-cumin mix to the vadai curry and give a good mix. 

  7. Add water and salt as per required consistency and taste. finally add chopped corriander leaves as garnish and let the vadai curry sit in slow flame for about 4 minutes with the pan closed. then remove from fire and and serve with dosai.

  8. Vadai curry goes well with set dosa, idli , dosai and even with chapathi's.

Notes:
  1.  Those who dont like saunf / sombu taste, you can substitute with cumin.

  2.  As the vadai have dry red chilli and in curry we add green chilli and chilli powder, adjust the chillies accordingly.

  3.  Always taste the curry and add salt, as the vadai has its salt.

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Pudina Thuvayal / Pudina chutney

Diposting oleh adiba
Senin, 09 Januari 2012
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Mint / Pudina is my favourite, next to Mint rice i often prepare this thuvayal. mint is best for digestion, when mint clubbed with ginger and made thuvayal, eaten with Rasam, then thats the best combination to please our digestive system and make you feel light. i always prepare this thuvayal the next day of preparing biryani.


Ingredients:

Oil - 1/2 tbsp
Urad dal / ulundhu - 2 tsp
Dry Red chilli - 2
Ginger - 2' inch size
Tamarind - a small pinch
Grated coconut - 1/4 cup
Fresh Mint Leaves - 1 cup



Method:

In a pan, heat oil, add urad dal, roast it till it turns light golden colour, then add ginger and red chilli. saute it till they get roasted.

Now add Tamarind saute it for half a minute in slow flame. now add grated coconut and  saute till it gets lightly roasted. finally add fresh mint leaves and saute till they shrink.

Cool the sauteed ingredients and add little water and salt to taste and then grind them all together into a coarse paste.

Serve this thuvayal with rasam and appalam. which will turn out into a hearty and easy meal.

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