Happy New Year 2014 with Colorful Mini Idlies made with Vegetable Purees!!!

Here's Wishing You and all the Lil Ones a Happy and Healthy New Year 2014 filled with lots of Colorful veggies and fruits!!!

 It was New Years Party and I was planning on making Idlies. I had seen 'Colored Idlies' on a food forum I subscribe to and couldn't resist making these lil nutrition packed bite-size idlies for the Lil ones.I was surprised that the vegetables did not impart much of a taste to the idlies and gave gorgeous colors. They looked too pretty to be real and can make the Prettiest of the Appetizers!!

Doesn't it look like a Artist's Color palette? 

Batter-

 After steaming the idlies-

 Recipe:

1 Cup Urad dal

2 Cups Rice

Salt

2tsp Oil

Oil Spray

Green peas puree(about 2tbsp for 1/2 cup batter)

Grated beets(about 1tsp for 1/2cup batter)

 Turmeric (about 1/2tsp for 1/2 cup batter)

Method:

1)Soak the dal and rice together for 4 hours.
2) Grind into fine paste in a mixie/blender with water to make a semi-thick consistency batter.
3) Ferment overnight till the batter doubles in size ( I pre-warm the oven for 8 mins on the oven 'warm' setting.Then turn the Oven OFF.Put the batter in the oven and cover with a lid.OR you can leave the oven light on overnight to make some warmth in the oven and help the batter rise.)
4) Just before cooking Idlies, add the salt, stir gently 2-3 times.Over mixing will result in flat idlies.
5) Spray the idli stand  (I used a microwaveable min idli stand) with oil cooking spray. Add vegetable puree to 1 cup batter in separate bowls.Mix gently.Add more puree if needed to achive desired color. 

 

6)Add batter to the idli molds and steam for 15-20 mins .

7) Serve steaming hot along with Chutney/ Sambar or Skew them into skewers/ toothpicks for the Prettiest of Appetizers!

 

 

 

 

 

 

 

 

"Mix Daal" + Brown Rice Idlies/ Dosa with Mint-Spinach Peanut Chutney

It is amazing that how a cooking process/ way of cooking changes the same 'batter' into two extremely different textures!! The same batter results into a Crispy thin Dosa and Tender fluffy idlies!
I have experimented with a bunch of variety of Idlies (You can find the recipes here-http://www.my-kitchens-aroma.blogspot.com/search/label/South%20Indian%20Food)....and today I used 3 different daals and brown rice to make this delicious idli-dosa combo lunch!

Here is "E's favorite way to eat dosa..."Topi" Dosa....dosa folded like a hat!

Ingredients:
1.5 cups Long grain brown rice
1/3 cup Urad daal
1/3 cup Moong daal
1/3 cup Chana daal
salt
Sliced carrots(optional) for Idlies

Method:
1) Soak the daals and rice together for 4 hours.
2) Grind into fine paste in a mixie/blender with water to make a semi-thick consistency batter.
3) Ferment overnight till the batter doubles in size ( I pre-warm the oven for 8 mins on the oven 'warm' setting.Then turn the Oven OFF.But the batter in the oven and cover with a lid.OR you can leave the oven light on overnight to make some warmth in the oven and help the batter rise.)
4) Just before cooking Idlies, add the salt, stir gently 2-3 times.Over mixing will result in flat idlies.
5) Spray the idli stand with oil cooking spray. Add sliced carrots(optional), add batter and steam for 15-20 mins
6)Serve hot along with Chutney and Sambar

Dosa
1) Heat a nonstick pan on medium heat.When heated apply oil to the pan with a paper towel.
2) Spread a large spoonful batter thinly into circular shape quickly.
3) Add few drops of oil to the sides.Let it crisp up and turn golden brown.
4) Serve hot along with Chutney/Potato bhaji/ sambar

Mint-Spinach Peanut Chutney

1/2 Cup roasted peanuts
1/2 cup baby spinach leaves
10-12 mint leaves
2-3 green chilies
1/2tsp ginger
1/2tsp cumin
salt
sugar
 In a blender/mixie and all the ingredients and blend into a fine paste with some water.

Dahi Vada/ Dahi Bhalla

The soft urad vadas soaked in Sweet-tangy yogurt and topped with tamarind-date and mint chutney.. Red chili and Cumin powder... A Tasty perfection!!!
Hadn't made this delicacy in like years....but last weekend was perfect occasion.It was a friends baby shower and what she was craving was.... Dahi Vadas!!
Made them under my mom in laws guidance and tips and the result was super delicious!!

Ingredients:
Vadas:
2 Cups urad dal
2tbsp Moong dal (this makes them less oily it seems)
1tsp ginger
3-4 green chilies
salt
Oil to fry 

Luke warm Water for soaking

Yogurt:
3 cups yogurt thinned with water
Add  about 1tsp salt and 2-3 tsp sugar to make a 'sweet-tangy' yogurt. Keep Chilled in the refrigerator.
1/2 tsp red chili powder
1/2tsp Cumin powder
1tsp Tamarind-Date chutney
1tsp Mint Chutney
2-3 tsp Pomegranate seeds
2-3tsp Chopped cilantro

Method:
1) Soak Urad dal and moong dal together for 6 hrs.Grind into coarse paste along with ginger and green chilies, in minimum water.Add salt and mix/ whip for 1 min.
2) Heat oil in a deep pan. Drop the batter with a spoon/hand. I like to make bite size vadas.The vadas will soak up water and yogurt and increase in size even more.
3) Drain the vadas on paper towel for 15 mins. Drop in the lukewarm water and let them soak for 15 mins. Squeeze out water by pressing in between both hands.
4) In a serving dish, place the water soaked vadas, top with sweet-tangy yogurt, chutneys, red chili and cumin powder, cilantro, pomegranate etc.
Serve cold/ or at room temperature .
Enjoy every bite!

Brown Rice- Spicy Green Chili and Onion "Appe"

It's weekend and have promised myself to write a blog post at least every week or two.
Since a long time, I had been wanting this 'Appe' pan, and finally I have it!!!

 Now, there might be many "Appe' batter recipes...but I remember the ones my mom made when I was little. She used the plain 'Idli' batter and added onions,green chilies and cilantro to the batter.I did just the same!! I used brown rice to make a healthier version.

Ingredients:
1.5 Cups brown rice
0.5 Cup white rice
1 cup Urad daal
salt

1 Finely chopped Onion
2 -4 green chilies finely chopped
1tbsp chopped cilantro
1 tsp cumin

Method:
1) Soak brown rice, white rice and daal separately for 5-6 hrs. Grind them into a fine paste and mix.
2) Let the batter ferment overnight.
3) Brush the Appe pan with oil and keep on the hot stove.
4) Add the chopped onion,green chilies, cilantro,salt and cumin to the batter.
5) Add 2tsp batter to the appe pan and cook with lid on for 2-3 mins.Turn the appe gently with a wooden dowel/ spoon.
6) Add a few drops oil. Let it cook for 1-2 mins till golden brown.

7) Serve  hot with your favorite chutney and sambar!

'Wheat Dalia' Idlis

After the "Oatlis OR Oats Idli" (http://my-kitchens-aroma.blogspot.com/2011/09/fusion-cuisine-oatli-oat-idlis.html) , the " Ragidlis OR Ragi Idli "(http://my-kitchens-aroma.blogspot.com/2012/08/nutritious-and-delicious-ragidlis-ragi.html), the "Brown Rice Idlis"(http://my-kitchens-aroma.blogspot.com/2012/12/brown-rice-idlis-and-dosa.html) and the "Masala Corn stuffed Brown Rice Idlis" (http://my-kitchens-aroma.blogspot.com/2013/01/masala-corn-stuffed-brown-rice-idlis.html)....here comes another one!!!

Wheat Dalia Idlis!!!!!

Couple weeks ago..when I posted my "Brown Rice Idli" recipe on a facebook forum "Bon Appetit'...a fellow member ( Gayatri Tatke )....said she makes "Wheat Dalia Idlis" and they come out 'even softer than our regular idlis". Now..... you know me!! I had to try these ASAP!!!
Loved them!! The color is well...a little "Wheatish"...but you wouldn't miss the Rice in the Idlis!!

 Ingredients:
2 Cups Wheat Dalia (Cracked wheat-I had the coarse variety)
1 Cup Urad daal
salt

Method:
1) Soak 1 cup urad daal and 2 cups wheat dalia for 8 hrs separately.( I soaked it in the morning and ground it at night) Grind into fine paste and let it ferment overnight. I warm the oven on 'warm' for 5 mins and then keep the batter in the Oven and TURN IT OFF.
After fermentation add salt to the batter.
2) Spray the Idli stand/mold with non stick cooking spray
3) Steam for 20 mins
4) Serve hot along with Sambar/Coconut Chutney/ Spicy Powder Chutney

Sambar and Chutney Recipes:
http://my-kitchens-aroma.blogspot.com/2013/01/masala-corn-stuffed-brown-rice-idlis.html

Spicy Powder Chutney:
 I bought the MTR "Spiced Chutney Powder" and mixed it with yogurt.( you can mix it in Oil too..but  I prefer yogurt)

Brown Rice Idlis and Dosa

Brown Rice....how many times have I decided to start using it..mainly as "Rice"....but somehow my palate isn't ready...and I keep postponing it.

Few months ago, when "E' was performing a dance at the Ganapati festival, we had the crispiest, yummiest Dosa at one of his friends house. 'V' makes excellent South Indian food.I was amazed at how delicious and crispy the Dosa was..and could hardly make out....that it was made with brown rice, neither by color nor texture nor taste.

Couple days ago....I made up my mind..and bought a 2lb bag of Brown Rice at Walmart for $ 1.32(good deal ha!!)
Inspired by "V''s Brown rice Dosa....I decided to make the batter and mark the beginning of "Brown Rice" era at home!

Batter--
2 Cups Brown rice
1 Cup Urad Dal
Water to soak
Soak the Rice and Daal separately in water for 5-6 hours.The water should cover the rice/daal and little over it.
Grind into a fine paste with the water that it was soaked in.So the rice doesn't loose any essential vitamins.
Let it ferment overnight.I preheat the oven to 'warm' for 5 mins, TURN IT OFF, before I put the batter in a large vessel and keep it overnight in the oven to ferment.
After it ferments and fluffs up...add salt to taste.
Idlis-
Steam the batter in idli stand for 15-20 mins. Serve hot with sambar and chutney

Dosa--
Preheat non stick pan/tava
Smear oil with a paper towel on the tava.
Spread a spoonful batter onto the tava and let it cook on low-medium flame till it browns and crisps up.
Serve immediately with Sambar and chutney.



 Sambar--

1 Cup well cooked Toor dal/masoor dal
1/2 cup Veggies like drumsticks, pumpkin, raddish, gourd,potato etc
1 tomato sliced
1/2 onion sliced
1/2tsp mustard seeds
1/2tsp Cumin
1/2tsp Methi seeds
2-3 tsp Sambar masala ( I used MTR brand)
1tsp red chili powder
1/2tsp turmeric powder
1/2tsp Tamarind concentrate
1/2tsp Jaggery
Curry leaves
2 Red whole chilies
2 tsp oil
salt

Heat the oil, add the mustard seeds, cumin,methi seeds, curry leaves, red chili.Fry for few seconds.Add the onion,tomatoes and veggies and fry for 2-3 mins.
Add turmeric, sambar masala,chili powder and the daal.
Add enough water to make desired consistency and then add the remaining ingredients. Let it boil for few minutes till the veggies cook.Serve hot!


 Coconut-Cilantro Chutney--

1/2 cup fresh coconut
1/2 cup fresh cilantro
3-4 green chilies
1/4tsp ginger
1 clove garlic
1/2tsp cumin
salt
sugar
few drops lemon juice
1tsp oil,1/2tsp mustard, curry leaves for tempering

 Grind coconut,cilantro,chilies etc into a fine paste in a blender. Heat 1tsp oil add mustard seeds and curry leaves. Let it crackle and then add to the ground Chutney.

"Everyday cooking"- Mix Daal Dhokla/ Idli (Steamed rice and lentil cakes)

Do you crave the things your mom made back at home when you visited the last??? I was exactly experiencing the same....Mummy had made this dhokla during my last India trip.I had liked it so much and felt the taste lingering on my tongue, as I remembered it.....

This preparation  can be 'had' as 'Dhoklas' or made into 'Idlis' ..as per the preference.I like to have it as an appetizer or a side dish , with 'mustard-sesame' tadaka on top!

This dhokla tastes different than the traditional idlis(made withrice and  urad daal alone), is 'tangy' due to fermentation, has more protein, and can be made 'Spicy' according to taste.

Ingredients:

1 measure of Rice

1/2 measure of Urad daal

1/2 measure of Chana daal

1/2 measure of Moong daal

1/4 measure yogurt

2tsp green chili-garlic paste( add more to make spicy dhokla)

2tbsp oil

1tsp Baking soda

2tsp mustard seeds

2tsp sesame seeds

1/4tsp asafoetida/hing

few curry leaves

Fresh green cilantro for garnishing

Method:

1) Soak the rice, and the daals overnight in water.

2) Next day, grind the rice and daals into smooth-coarse batter

3) Mix the yogurt and keep in warm place for 6-8 hrs until it ferments and rises up.

4) When you are ready to steam the 'Dhokla/Idli', oil a flat bottom vessel/ idli plates.

5) Boil water in the 'Staeming vessel'( I use pressure cooker without the 'pressure' for steaming the dhokla'.)

6) When the water comes to a boil....mix 1 tbsp oil with 1tsp baking soda and whisk.Add this mixture to the fermented batter.The mixture will become fluffier.Add the chili -garlic paste to the batter.Mix.

7) Pour immediately into the oiled pan and steam on medium flame for 20 mins or so.

8) Let it cool for 15 mins

9) For Tadaka: Heat 1 tbsp oil, add mustard seeds, sesame seeds, hing, curry leaves.Pour on top of the dhokla.

10) Cut into wedges like pizza or square or diamond shapes. Garnish with Cilantro.

11) Can be served 'as is' or with 'Cilantro chutney, ketchup or mint chutney.