Idli fry / Masala Idlis

Idli Fry / Masala Idlis

Idli fry or Masala Idlis is a crispy and tasty snack variety. Easy to prepare from leftover idlis. Enjoy hot with chutney or sauce as evening snack.

Ingredients:

• Idlis    :     8 
• Salt     :  for taste
• Sambar  pwd    :   1-2 tsp
• Seasoning
• Mustard : 1/2 tsp
• Curry leaves :   few
• Hing: pinch
• Turemic: pinch
• Oil :  2-3 tsp

Method: Chop idlis into small pieces. In a bowl add salt and sambar pwd and mix, add the idlis to it and mix them. Next heat oil in a kadai, add the items mentioned in the seasoning. Add the coated idlis and fry well. Add more oil if required. Fry till crisp. Serve hot with sauce or chutney of your choice.

(you can also add onion and capsicum (fried ) for additional taste)

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Potato Saagu

Potato Saagu 

Potato Saagu is yummy side dish for chapati/idli. It is  a wonderful combination of potato and spices blended with besan. It is known as Bombay Saagu in restaurants in Karnataka.

I learnt this recipe form my aunt.

Ingredients

• Potatoes- 2 (boiled and mashed)
• Onion- 1 Chopped
• Tomato- 1 chopped.
• Green chillies- 2 nos. 
• Turmeric powder- pinch
• Salt- as per taste
• Chickpea flour (Besan)- 2 tsp
• Coriander leaves- few
• Lemon juice-1/2 tsp (opt)
• grated Coconut-1-2 tsp

Seasoning 


• oil- 2 tsp
• Mustard seeds- 1 tsp
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Jeera-1/2 tsp
• Hing-pinch
• Curry leaves-few
• Ginger-Few shreds

Method-  Potato Saagu/ Bombay Saagu Recipe


Mix the chickpea flour with  water and make the paste with no lumps.
In a pan, add oil prepare seasonings,next add onion and saute ,next add tomatoes ,add mashed potatoes add water and let it simmer for some time.
Next add salt , besan flour paste.Let it cook for some more time,keep stirring in between. Add lemon juice.
Garnish with chopped coriander leaves and coconut .
Serve Potato Saagu hot with chapati or idli/dosa.

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"The best preparation for tomorrow is doing your best today." H. Jackson Brown, Jr.

Kadalebele Chutney

Kadlebele chutney (ಕಡಲ ಬೆಲೆ ಚಟ್ನಿ) made from Chana dal and spices-a South Indian chutney variety. Another great combination for DOSA/Idli or Chapati. It is spicy and tasty.

Ingredients :
Chana dal - 3/4 cup

Kadlebele Chutney

Grated coconut -little
Red chillies - 6-8
Tamarind - little
Salt as required

Seasoning
Mustard seeds 1 tsp
Hing pinch
Curry leaves few
Oil-2 tsp

Method:
Roast the chana dal till beomes slightly red in colour ,then add red chillies in little oil.Grind chana dal, coconut, red chillies, tamarind and salt keep adding water to blend it well.

Season with mustard seeds,hing,curry leaves.

Enjoy Kadalebele Chutney with Dosa, Idli or mix with plain white rice.



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"Act or Accept".

Onion Chutney Ver II

Onion Chutney is spicy and makes a good combination with DOSA,IDLI OR CHAPATI.This one is the South Indian taste with ground red chillies and dry coconut.It is delicious.

Onion Chutney Ver II

Ingredients:
2-3  onions, chopped
6-7 dry red chillies 
Tamarind paste -2 tsp
Dry coconut grated-1/2 cup
Salt as per taste

Seasoning
Mustard seeds 1 tsp
Chana dal-1tsp
Urad Dal-1 tsp
Curry leaves few
Menthya seeds-few
Hing-pinch
Oil-2 tsp


Method: Heat the oil,fry onions well .Keep it aside.Next fry red chillies,dry coconut .Grind these with tamarind paste into chutney with very less water Season with the items given.Serve it with hot dosa or idli.


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'There's crack in everything.Thats how the light gets in...'Leonard Cohen

Nucchina Unde / Steamed Lentils Snack

Nucchina Unde / Steamed Lentils  is a healthy, nutritious and spicy snack recipe. Made from combinations of lentils and spices it is truly tasty. Yummy spicy Bele Kadabu /  ನುಚ್ಚಿನುಂಡೆ recipe sans oil. Try it out.

Nucchina Unde / Steamed Lentils Dumplings

Nucchina Unde / Steamed Lentils Dumplings 

Ingredients:

• Chana dal-1/2 cup (Kadle bele)
• Tur dal-1/2 cup (Togari bele)
• Moong dal-1/2 cup (hesaru Bele)
• (washed and soaked for 2-3 hours)
• Green chillies-8-10
• Jeera-2 tsp
• Coconut-2-4 tbsp
• Hing-pinch
• Onion-1,finely chopped
• Fresh coriander-finely chopped
• Salt to taste

Method:  

Grind the soaked dals together with chillies, jeera, coconut and hing coarsely.

Next add chopped onion, coriander and salt and mix the mixture well. 

Put them in the idli plates and place them in the cooker and steam for 10-15 minutes. 

Scoop it out from the idli tray, cut it in desired shape and serve hot with ghee and chutney of your choice.

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"God will never give you anything you can't handle, so don't stress."Kelly Clarkson

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Onion Chutney

Onion Chutney is spicy and makes a good combination with DOSA,IDLI OR CHAPATI.This one with ground red chillies.

Ingredients:
2  onions, chopped

Onion Chutney

6-7 dry red chillies 
Tamarind paste -2 tsp
Menthya -1/2 tsp
Salt as per taste


Seasoning
Mustard seeds 1 tsp
Chana dal-1tsp
Urad Dal-1 tsp
Curry leaves few
Oil-2 tsp


Method: Heat the oil,add onions ,red chillies,hing,menthya seeds and sauté for 5-10mins.. Add tamarind and grind it into chutney with very less water if req.Season with the items given.Serve it with hot dosa or idli.

'There's crack in everything.Thats how the light gets in...'Leonard Cohen

Coconut Chutney Ver II

Coconut chutney with Red chilies and Hurikadle(dahlia) is yet another chutney variety that can be enjoyed with Idli, Dosas, Poori and Chapati.  It is an easy and simple chutney recipe.

Ingredients 

Coconut chutney with Red chilies

• 1cup fresh/frozen coconut
• 8-10 Red Chilies (guntur /Byadgi)
• White dal-2 tbsp (puttani/hurigadle)
• Tamarind paste 1/4 tsp
• Salt

Seasoning

• Oil-1 tsp
• Mustard seeds-1/2 tsp
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Hing-pinch
• Curry Leaves- few

Method:

Grind all above items with minimum amount of water.

Season with mustard seeds, chanadal , urad dal, hing, menthya seeds, curry leaves.

Serve with chapatis, dosa, idli or parathas. Just spread on toasted bread too!

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"Tomorrow is never promised, so today I want all my friends and family to know how Thankful I am that all of you are in my life."

Cucumber Paddu

Cucumber Paddu or Appe or Paniyaram is a yummy recipe made from left over Dosa-Idli Batter using the Paddu tava. An easy and delicious, gluten-free breakfast or snack recipe.

I have used fresh green Cucumber with tomatoes. 

Lets see how to make Cucumber Paddu.

Cucumber Paddu

Course Breakfast/Snack 

Prep Time 10 min

Cook Time 15 min

Total Time 25 min

Servings 4

Ingredients

Dosa Batter-2.5 cup

Salt as per taste

Few Coriander leaves

Green chillies-2-4 chopped

Cucumber-1 finely chopped

Tomato -1/2 cup

Cumin seeds-1/2 tsp

Oil as required for making paddu

Method:  Add all the above ingredients in the dosa batter and mix well. 

Next apply oil to the paddu tava and pour the batter in the holes of tava and keep it on low flame. 

Cover. Once done turn it over and cook the other side. 

Serve Cucumber Paddu or Southekai Paddu hot with chutney or sauce or enjoy just like that.

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"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment".Buddha 

Karibevu Chutney/Curry Leaves Chutney

Karibevu chutney or Curry leaves Chutney is chutney made from simple curry leaves (kadipatta). Blended with spices it has a unique taste.

Curry leaves is abundant with iron, carbohydrates, energy and vitamins Nutritious, healthy and delicious, you must try making this !!

Curry leaves Chutney/Karibevu Chutney

Ingredients:

• Curry leaves( Karibevu ) -1/2 cup
• (cleaned)
• Grated dry coconut 3-4 tbsp
• Chana dal 3-4 tbsp
• Tamarind lemon size
• Red Chillies-6-7
• Jaggery-1/2 tsp (opt)
• Seasoning
• Mustard-1/2 tsp
• Hing-pinch
• Salt-taste

Method:

In a kadai, add tsp of oil fry chana dal and red chillies well on low heat. Next add dry coconut and curry leaves and fry Add tamarind and fry. Set it aside to cool. Grind the above mixture in a smooth paste in a blender. 
Next add seasoning, heat oil in a pan, add mustard, hing once done add it to the chutney.
Enjoy the chutney with dosa or idli.

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"Illusion is the first of all pleasures."Voltaire

Togari bele Chutney / Toor Dal Chutney

Togari bele Chutney / Toor Dal (lentils) Chutney is simple and tasty chutney that can be enjoyed with Chapati or Dosa. It is made from roasted Tur dal with spices.

Ingredients :
Toor dal - 3/4 cup
Grated coconut -1/4 cup (optional)
Red chillies - 7-8
Tamarind - little
Salt as required

Seasoning
Mustard seeds 1 tsp
Hing pinch
Curry leaves few
Oil-2 tsp

Method:

Roast the toor dal till becomes slightly red in color ,then add red chillies in little oil.Grind the dal, coconut, red chillies, tamarind and salt keep adding water to blend it well. Season with mustard seeds,hing,curry leaves. Enjoy Togari bele Chutney / Toor Dal Chutney with Dosa, Idli or mix with white rice.




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Vegetable Paddu

Vegetable Paddu 

Vegetable Paddu / Veggie Gundponglu or Veggie Appe or Paniyaram is a yummy recipe made from left over Dosa-Idli Batter using the Paddu tava. An easy and delicious breakfast idea. You can send it for Kids tiffen box too. Try it out.

Course BreakfastCuisine gluten-free, Indian, South indian, vegan

Prep Time 10 min

Cook Time 15 min

Total Time 25 min

Servings 4

Ingredients

Dosa Batter-2.5 cup

Salt as per taste

Few Coriander leaves

Green chillies-2-4 chopped

Onion-1 finely chopped

Capsicum-1 finely chopped

Carrot shreds-1/2 cup

Cumin seeds-1/2 tsp

Fresh coconut-few finely chopped.

Oil as required for making paddu

Method:  Add all the above ingredients in the dosa batter and mix well. Next apply oil to the paddu tava and pour the batter in the holes of tava and keep it on low flame. Cover. Once done turn it over and cook the other side. Serve Vegetable Paddu hot with chutney or sauce or enjoy just like that.

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"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment".Buddha 

Capsicum Chutney

Capsicum Chutney is yet another vegetable based chutney that can be enjoyed with Dosa/Idli or Chapati.This is easy and spicy -a non coconut based chutney.

Capsicum Chutney

Ingredients:

• 1 cup Green Capsicums chopped
• 1 Onion, chopped
• Few Peanuts roasted
• 1 tbsp. Oil
• 4-5 Green chillies
• 1 tsp tamarind paste
• Salt to taste

Seasoning

• 1/2 tsp Mustard
• 1 tsp Chana dal
• 1 tsp Urad dal
• Few Curry leaves
• Hing-pinch
• 1 tbsp Oil

Method: Roast the peanuts and keep it aside. Next add oil in kadai, fry capscium, chilies, onions. Grind these with tamarind paste into chutney with very less water. Season with mustard seeds, hing, chana dal, urad dal and curry leaves. Enjoy with dosa, idlis or Indian Breads.

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Stay Positive !!!

Weekly Planner

Cooking food needs lots of planning - As much as cooking at home is fun, it also needs meticulous planning. Having said that, we need to plan ahead and have stuff in the fridge which will assist in cooking.

Lets look at how can we make life easy with these tips.



Roti Dough

Chapati is a daily requirement in almost all homes, hence have the roti dough well in advance and refrigerate it. The dough remains fresh if kept in fridge for 2-3 days. You can take the required quantity and store the rest. This dough can be used for making parathas, puris, chapatis. Always cover and store the leftover dough in the fridge properly.

Ready Chutney's

Most of our breakfast require a side dish to complete the recipe like  idli, dosa paratha etc. When time is a constraint a ready made chutney is a boon. We can prepare thokku, chutney ,pickles and chutney powder, and use it. These chutney's can also be used to make sandwiches and parathas. These chutneys can be stored for 3-5 days in the fridge. The chutney powder can be stored in air tight container for almost a month. Ketchups and sauces can be made and stored accordingly.

Easy breakfast ideas

Rava can be roasted with seasoning and stored for 15 days, you need to add only hot water and enjoy the Upma. Similarly Sevai can also be done. The ready mix like MTR that is available in the stores is a easy fix too. Always have packet of bread handy for making sandwich or simple toast.

Menu Planner

Always make a weekly menu timetable depending on your family's tastes and preferences. Once decided get the required vegetables from the market and stock up the fridge. You can order groceries once a month from the grocery list and store accordingly. You can choose various recipe ideas from Recipe Index

Vegetables

Once you bring the vegetables for your weekly requirement, sort and clean it. Certain vegetables can be diced or chopped and used. The chillies can be stored without the stem. The coriander, pudina and curry leaves can be neatly plucked and stored in Ziploc bags or fridge boxes. Beans can also be removed from its stem and kept ready for chopping. Peas, corn etc are available as frozen which can be brought and stored in fridge, its a great help. If you get fresh peas, lima beans, deseed them and store these in fridge. Coconut can also be grated and kept frozen.

Fruits

Don't forget to stack up fruits which comes as great help as a healthy tiffen box ideas.






Season everything with Love....

Tomato Thokku

Tomato Thokku is tangy spicy made from ripe tomatoes. You can store it for a week. Enjoy it with breads, chapatis or parathas. 

Ingredients

• 3 tbsp oil
• 4-5 ripe tomatoes, finely chopped
• 1 tsp tamarind paste
• ½ tsp turmeric / haldi
• 1 tsp methi seeds / fenugreek seeds
• 1 tsp mustard seeds / rai
• ½ tsp jaggery / gud
• 2 tsp Red chili pwd or sarin pudi

Seasoning

• 2 tsp oil
• 1 tsp mustard seeds 
• 2 dried red chilis
• few curry leaves
• ½ tsp hing / asafoetida

Method- In a kadai, heat oil and add the mustard and menthya or fenugreek seeds and roast well. Do not burn. Grind it into powder. Next in the kadai, heat oil add chopped tomatoes,fry for 2-3 mins.Next add the tamarind, turmeric and keep stirring. Add water and let it cook on low flame till the tomatoes become very soft and water evaporates. Mash it well,add the roasted powder, jaggery,chili powder and salt and mix well. Prepare seasoning ,heat oil add the mustard seeds, hing,curry leaves, once it is done add it to the thokku.You can now enjoy it with dosa, chapati , idli or bread. Store it in airtight container.








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'In three words I can sum up everything I've learned about life ; it goes on' Robert Frost

Avarekayi Paddu

Avarekayi Paddu / Avarekayi Gundponglu or Appe or Paniyaram is a yummy recipe made from left over Dosa-Idli Batter using the Paddu tava. An easy and delicious breakfast idea. You can send it for Kids tiffen box too. Try it out. 

I have used Avarekayi.. One more recipe you can try with Avarekayi during the season..

Avarekayi Paddu

Course Breakfast Cuisine 

Prep Time 10 min

Cook Time 15 min

Total Time 25 min

Servings 4

Ingredients

Dosa Batter-2.5 cup

Salt as per taste

Few Coriander leaves

Green chillies-2-4 chopped

Onion-1 finely chopped

Steamed Avarekayi -1/2 cup

Cumin seeds-1/2 tsp

Fresh coconut-1-2 tbsp

Oil as required for making paddu

Method:  Add all the above ingredients in the dosa batter and mix well. 

Next apply oil to the paddu tava and pour the batter till 3/4 in the holes of the paddu tava and keep it on low flame. 

Cover. 

Once its golden brown flip / turn it over and cook the other side. Remove from the tava, and repeat for more.

Serve nutritious and savoury Avarekayi Paddu  hot with chutney or sauce or enjoy just like that.

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"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment".Buddha