MINI IDLI SAMBHAR

Mini Idki Sambhar is one such recipe whereby the sambhar is drinkable,rich,flafourful and is of slightly thin consistency than the usual sambhar.People in Tamil Nady call it as 14 idli sambhar or ghee idli sambhar.Here in Karnataka it is called button idli and is served with sambhar.Whatever the name might be,it is a tasty and filling recipe which can fill your hungry tummy any time of the day.I kept the sambhar here,simple and just added veggies and sambhar powder.It is so flavourful that you can simply drink the sambhar and eat your idlis and enjoy every bit to the fullest.If you are planning to make it for the evening,you can make the idlis and sambhar in the morning itself and reheat it in the evening.So here goes today's recipe.Try out and let me know about how it turned out..

SUMMARY
Course:Breakfast
Cuisine:South Indian
Serves:2
Preparation Time:10 minutes
Cooking Time:20 minutes
Total Time:30 minutes

INGREDIENTS

• Idli Batter-1 cup
• Oil for smearing on idli Mould-1/2 tsp

FOR SAMBHAR

• Tamarind-a gooseberry shaped ball
• Sambhar Onions-10
• Tomato-1
• Cooked Tur dal-1/2 cup
• Sambhar Powder-2 tsp
• Salt-to taste
• Coriander Leaves-for garnishing

FOR TEMPERING

• Mustard-1/2 tsp
• Red Chilli-1
• Green Chilli-1
• Fenugreek Seeds/Methi-1/2 tsp
• Asafoetida-1/4 tsp
• Oil-1/2 tsp

FOR SERVING:

• Ghee-2tsp

HOW TO MAKE

• Mix idli batter well.Apply oil on small  idli mould and pour in the batter.

• Steam for 10 minutes and after 5 minutes remove the idlis and place them on a plate for later use.

• Soak tamarind in water.In a heavy bottomed vessel,add oil followed by mustard,methi,red chilli,green chilli and asafoetida.

• Add sambhar onion0s and tomato.Fry them well..

• Add sambhar powder and salt.Add tamarind extract.

• Pressure cook tur dal with little turmeric for 3 whistles and keep ready beforehand.Wait till the raw smell of the sambhar powder and tamaarind extract to go away.Add it to the boiling tamarind and vegetable mixture.

• Once the sambhar has thickened a bit switch off the flame and garnish with coriander leaves.Just before serving add dollops of ghee.

• Enjoy it hot as a breafast or for dinner too.

Notes

• You can add carrots and beans or even radish cut into small pieces alongwith onions and tomato.
• You can add add freshly roast and ground coriander seeds,channa dal and red chilles alongwith sambhar powder.
• Adding ghee enhances the taste.
• This will be a hit among kids.
• Serve always pipng hot.

Read How to Cook

SCHEZWAN DOSA/DOSA VARIETIES

One of the common features at home is what to make for dinner?In my house each one has a different taste and it is sometimes difficult for me to make ad satisfy all.Some of the times i make a variation and add or omit certain things and adjust as per their liking.Dosa is one such recipe.It is loved by all,But to serve the same way each time is boring ad monotonous.To break that i make various stuffing in dosa ad this one was made when my daughter wanted a fusion dinner.Making dosa the same way but with a chinese stuffing.I had planned a noodle dosa but ended up with schezwan dosa,will post that in the near future the recipeof noodle dosa too.So when your kids insist you  to make something for a change,try Schezwan Dosa,they will love this for sure.Here comes the delicious Schezwan Dosa..

SUMMARY                                                                                                                                        

Course:Breakfast                                                                                                                                  

   Cuisine:Indo-chinese                                                                                                                              

   Serves:3                                                                                                                                                      Total Time-10 minutes                                                                                                                                                             

INGREDIENTS                                                                                                                                 

                 

Dosa Batter	1 cup
Schezwan Sauce	3tsp
Garlic(grated)	1/2 tsp
Black Pepper Powder	1/2 tsp
Onion	1
Capsicum	1
Beans	6
Carrot	1
Cabbage(shredded)	1/4 cup
Oil	as needed
Salt	to taste

                                                                                                                                                                   

                                                                                                                          

HOW TO MAKE                                                                                                                               

• Take a pan  and add oil.Chop all the veggies in juillenes.                                                                                                                    

                         

• Add onion and fry till pink.Add rest of the veggies and sprinkle some water and wait till it is cooked.

                          

• Once cooked add black pepper powder and salt.Add now schezwan sauce.

                         

• Once the flavours get amalgamated switch off the flame.Veggie mixture is ready.Take a dosa tawa and spread oil evenly on it.Make a thin dosa.

                        

• Apply schezwan sauce on the dosa.Now spread the vegetable mixture evenly on the dosa.      

                       

• Fold the dosa as shown.Cut into diagonal pieces with the help of a knife.

                      

• Serve Schezwan Dosa with tomato sauce and coconut chutney.

Notes                                                                                                                                              

• If you don't wat the dosa too spicy don't apply schezwan sauce on top of dosa.As we have added in the curry,less spicy liking people can follow this.                                                  
•   You can  add spring onions both green and white part to the veggies for more flavour.You can add a bit of soya sauce for a more chinese flavour.         
• You can serve this as an after school snack for kids.                                                        

                                                                                                                                   

Read How to Cook

SOFT PHULKAS/HOW TO MAKE SOFT ROTIS

Chappathis or rotis are a common feature at everyone’s home.Specially if you have diabetic patients at home,rotis form a major part of their diet.It is not easy for beginners to roll out perfect shaped rotis and I at the initial stage have made rotis in all shapes and sizes.So in a small attempt to make things easier for those who are new in the kitchen,I think this post might be useful.For rotis to stay soft for a longer time kneading should be properly done.To master it you should constantly make them and you can gain expertise in no time.Here is the recipe and secret to perfectly rolled phulkas..

INGREDIENTS

Whole Wheat Flour	1 cup
Salt	as per taste
Water	as needed
Oil	1 tsp

 

HOW TO MAKE

• Take wheat flour,salt,water and oil and knead to a smooth dough.

• Keep it aside for half an hour or more.Make small roundels and set aside.

• Roll into small chappathis by dusting the balls in flour.

• Heat the tawa and place roti on it.Once cooked flip.

• Place the roti now directly on the tawa.Flip it on the other side to see it raise.

• Soft Phulkas are ready.Serve them hot with any vegetable,dal or pickle.

Notes

• Adding hot water will yield soft rotis.
• You can add milk or curd while kneading the dough.
• Don’t make the dough too tight,it will result in hard rotis.
• Keep the dough soft and pliable,it should be easy for you to roll into thin rotis.
• While placing the rotis over flame,flip it fast so  they don’t get burnt.

Read How to Cook

MOOLI PARATHA/RADISH PARATHA/LUNCH BOX RECIPES

Mooli Paratha is a paratha with radish filling alongwith some mild spices.It is a stuffed paratha and tastes awesome even after eating hours after it is made.I make this one in a while for my daughter’s lunch box and each time she would complain there was not much left for her,since her friends snatched hers.So nowadays iam making 2-3 extra parathas so that all can enjoy.I  have some nice memories of mom making these for school during my time and it was the same with me as well.History repeats itself.Now to the recipe..

INGREDIENTS
FOR THE DOUGH

Wheat Flour	1 cup
Gram Flour/Besan	3 tsp
Oil	2 tsp
Salt	to taste
Water	to knead

FOR THE FILLING

Grated Radish	1
Cumin/Jeera	1/2 tsp
Red Chilli Powder	1/2 tsp
Turmeric Powder	1/2 tsp
Oil	1 tsp
Salt	to taste
Coriander Leaves	a few

HOW TO MAKE

• Grate radish,squeeze juice from it and keep aside.In a kadai add oil and jeera.

• Add grated radish ,red chilli powder,turmeric powder and salt.Fry till excess moisture evaporates.

• Add chopped coriander leaves and mix well.Cool completely.Stuffing is ready.

• In a wide bowl add wheat flour,gram flour,salt,oil and required amount of water.Knead it to a soft dough.

• Make ball and roll it.Place the stuffing inside.

• Cover it by joining the sides.Make a ball again with stuffing inside.

• Roll the paratha by dusting flour.Heat a tawa and add oil.Place the paratha on it.

• Cook on both sides.

• Mooli Paratha /Radish Paratha is ready.Serve it hot with any sabzi or pickle.

Notes

• You can add an onion alongwith radish.
• You can add garam masala powder in place of chilli powder.
• Smear parathas with ghee while serving for extra taste.

Read How to Cook