Tag Archives: Idli

Sutta Kathirikai Chutney

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I am among the few who love brinjal. I have already posted some brinjal recipes like Brinjal Rice, Enna Kathirkai Kuzhambu and Stuffed Brinjal. Usually in India, Sutta Kathirikai Thogayal is prepared by roasting brinjal directly in flame. Here i dont have gas stove since its electric, i always go for Oven/Microwave method.  Whether its taken as a side dish for breakfast or rice accompaniment its tastes yummy.

Ingredients:

Brinjal – 1 (Big size)

Sesame Oil – 1/2 tbsp

Red chilly – 4 (Adjust according to your taste)

Urad dal – 1 tbsp

Mustard seeds – 1/4 tsp

Tamarind – gooseberry size

Asofetida/Hing – a pinch

Salt  – as needed

Water – as needed

To temper:
Sesame oil – 1 tsp
Curry leaves –  few
Mustard seeds – 1/4 tsp
Urad dal –  1/2 tsp
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Method:

  • Cut the brinjals into big chunks and transfer them to a bowl. add oil and mix well. Microwave the brinjals for 4 – 10 minutes till the skin shrinks (Depends on the oven temperature, mine is 700 watt and it took 7 minutes. Keep an eye after 5 minutes)

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  • After they are cooled the skin will come out easily and the brinjals would have cooked. Remove the skin and set aside
  • In a pan dry roast urad dal, mustard seeds and red chilli till the dal is golden brown and add to the plate containing brinjal

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  • Grind brinjal, urad dal, red chili along with tamrind, salt, hing with little water
  • Add oil to the pan and when the oil is hot add mustard, urad dal and curry leaves and let it splutter. Add the temper to the thogayal
  • Instead of big brinjal few leftover small brinjal can also used
  • Instead of microwave oven brinjals can also be cooked directlyin stove top or oven (450 degree broil for 25 minutes turning side in between)
  • Adjust the water according to consistency you want if its side dish for breakfast add more water if its rice accompaniment add less water

Checkout Charanya’s space for middle eastern version of brinjal chutney

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Vengaya Thogayal

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Thogayal is one of the quick Rice Accompaniments. Rice, thogayal and sesame oil taste heavenly. Even if you don’t find time to cook side dish, sutta Appalam goes well with Thogayal. There are a variety of thogayal options available, but mild sweetness in Onion thogayal is some thing I love. It goes well this Milagu Kuzhambu

Preparation time : 5 minutes | Cooking time : 10 minutes

Ingredients

Onion – 3, big roughly chopped

Urad dal – 1/3 cup

Red chillies – 4 (Adjust according to your taste)

Tamarind –  small piece or 1/2 tsp tamarind paste

Coconut – 1/4 cup

Coconut oil – 1 tsp

Salt – as needed

To temper:

Coconut oil – 1/4 tsp

Mustard seeds – 1/8 tsp

Urad dal – 1/2 tsp

Curry leaves – 1 sprig

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Method:
• Add little oil to pan and cook urad dal and red chilli till urad dal is golden brown. Keep aside

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• Add onion and remaining oil to the same pan and cook till they are translucent. Add coconut and saute for a minute and switch off. Transfer it to plate containing urad dal and red chilli

• Allow this to cool and grind this along with tamarind and salt into a smooth paste. If required sprinkle little water

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• In a pan add oil and items under “to temper” and let them splutter. Add it to the thogayal

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My Notes:

  • Shallots can be added instead of big onion
  • Add more water to make it chutney of your desired consistency

 

Pressure Cooker Thakkali Vengaya Thokku (Onion Tomato Gravy)

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Thakkali Vengaya Thokku is my favorite side dish for many breakfast items like Paniyaram, dosa, idli, and many more. Though its preparation is simple, usual procedure demands  stirring occasionally. After trying this method, I started preparing this way regularly, which doesn’t require me to stay in the kitchen for long.

Pressure Cooker Thakkali Vengaya Thokku (Tomato Onion Gravy)

Preparation Time : 10 min | Cooking Time :  20 mins | Serves : 2

Recipe Category: Side dish

Ingredients:

Onion – 2,  roughly chopped

Tomato – 4, roughly chopped

Cumin powder – 1/4 tsp

Coriander powder – 1/2 tsp

Turmeric powder – a pinch

Green Chilli – 1 (Adjust accrording to your taste)

Curry leaves – few

Mustard Seeds – 1/8 tsp

Channa dal – 1/2 tsp

Oil – 1/2 tsp

Salt – as needed

Method:

  • Put a pressure cooker on the stove and add oil. When the oil is hot add mustard seeds and channa dal. Once they start spluttering, add onion and green chilli and saute for a minute. Add tomatoes and remaining ingredients and close the lid without adding water

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  • Switch off after 2 whistles. Once steam releases, open the cooker lid

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My Notes:

  • Water in tomato and onion is enough for the gravy so no need to add water. Excess water will make the gravy thinner
  • If gravy becomes runny, add 1/4 tsp of rice flour and cook for 2-3 minutes
  • Can add ginger garlic paste/ garam masala
  • Red chilli can be added instead of green chill
  • I directly cooked this gravy in pressure cooker, instead it can also be cooked in pan. Saute onions till they turns translucent then add tomatoes
  • Can avoid tempering and prepare this gravy oil free

Cracked Wheat Rava Idli

Sometimes, a dish becomes an accidental hit, and we start liking them to the level where it is included regularly in the menu. To me, Cracked Wheat Rava Idli is one such item. One day I felt like having Rava Idli and when I was about to start, I realized I didn’t have enough Rava at home. Cracked Wheat was in my sight. Though I have tried few recipe with cracked wheat, this instant idli is something which I did not even think about. Followed Rava Idli procedure, except that I used cracked wheat instead of rava. I was actually amazed by its texture and taste. Hubby and I liked this Idli more than Rava idli. It was spongy and tasty, and above all healthy:)

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Cracked Wheat Rava Idli

Preparation  time : 10 mins | Standing time : 10 mins | Cooking time :10 mins | Serves: 3

Category : Breakfast

Ingredients:

Cracked Wheat/ Gothuma Rava – 1 cup

Thick Curd/ yogurt – 1/2 cup

Carrot – 1, I chopped in chopper you can even grate them

Water –  1/3 cup

Baking Soda/Eno salt – 1/2  tsp, heaped (I used baking soda)

Salt  – as needed

Mustard seeds – 1/4 tsp

Urad dhal – 1/2 tsp

Chana Dhal – 1/2 tsp

Cashew nuts – as required

Oil – 1/2 tsp + to grease

Method:

  • Add oil to pan. Once the oil is hot, add mustard seeds, urad dal and chana dal. Let them splutter. Set aside. In the same pan, add remaining oil and cashew, and roast them till golden brown and set aside
  • Add Cracked wheat to the pan and saute for a minute, and let it cool. Pulse them in a blender to fine grain (Since the one I had was big, I opted this way. You can skip this if the broken wheat you use is fine grain)

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  • Add yogurt, salt, carrot, tempered stuff and baking soda to the cracked wheat powder and mix well. Add water to get the desired idli batter consistency. Let them sit for 10 minutes.
  • Set the idli steamer ready and grease the idli mould with oil. Pour ladle ful of batter to the idli mould and cook for 15 minutes or until done. Serve hot with any chutney/ podi/sambar

rava idli

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Baked Idli Fry

I have never been a fan of idli. Whenever my mom makes idli, I will crib so much, and she will eventually make Idli Upma and Kunku (Adding onion,chili and coriander to idli batter and frying the idly). Day before yesterday while talking to Amma, she told that she had prepared kunku. After hearing that, I felt like having fried idli. Instead of deep frying, I baked the idlis, and still managed to get a crispy outer layer. This helps in using minimal oil, with no compromise in taste.

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Baked Idli Fry:

Prep Time: 5 mins    |  Cook time: 20 mins    |  Serves: 3

Recipe Category: Appetizers

Ingredients:

Idli – 20 mini idli

Sesame oil – 2 tbsp

Method:

  • Preheat oven to 400F
  • Apply an even sesame oil coat to the idlis
  • Arrange it in a baking tray and bake it for 10 minutes. Take it out and turn the idlis over. Bake for another 10 minutes. Serve it with ketchup/ idli podi/ garlic podi

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Check my other recipes using Idli/Dosa Batter,

Masala Idli

Idli Upma

Kaima Idli

Masala Paniyaram

Vegetable Waffle Dosai