Idli Upma with Leftover Idlis | Breakfast Specials!

Idli Upma is very delicious and quick breakfast recipe. You can make it with fresh idlis or leftover idlis or even sometimes when the batter is not fermented fully you end up hard idlis. If you make this Upma no one will know your idlis were hard:-)

Do checkout my other Idli varieties here.

Ingredients
Idlis - 10 nos (I have used previous night leftovers)
Onion - 1 no(big)
Tomato - 1/2 no
Curry leaves - few
Sambar powder - 1/2 tspn(As per your taste)
Red Chilli powder - 1/2 tspn (As per your taste)
Turmeric - 1/2 tspn
Ginger garlic (optional) I have not used.
Coriander leaves - 2 tablspns for garnish

Seasoning
Nalla Yennai/Gingely Oil - 2 to 3 tblspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn

Preparation Method
Chop onions and tomatoes finely.
Heat a kadai, add oil, mustard and wait till it pops out. Then add urad dal and saute till brown.
Add onion, curry leaves and a pinch of salt. saute till raw smell goes.
Add tomato and saute till its soft. Add all masala powders above.
Take each idli and mash it with hands and add it.
Sprinkle salt and close for 10 mins until the masala is coated. Mix well.
Garnish with chopped coriander leaves. Mix and cook for 5 mins.

Off the stove.

Serve as it is or with pickle or chutney.

 

This recipe is going to Sowmya's Breakfast event cookcookandcook and thoushaltcook

Soya Bean Idlis | Breakfast Recipes!

I have already posted recipes for Idlis here, this time when my Mother in law told about this, I have been adding soya bean to batter. Its very healthy and perfect for breakfast and dinner.

Ingredients
Idli Rice - 5 cups
Whole Urad dal- 1 cup
Fenugreek seeds - 1 tblspn
Soya Bean - 1/2 cup
Salt

Preparation Method
Soak rice separately and dals separately except salt for 5 to 6 hrs.
Grind it to coarse or fine paste with water in a mixer/grinder.
Grind soaked dals first to fine paste and then grind rice. Add salt and mix well by laddle or hand.
Leave it outside overnite for fermentation.
Grease idli plates with Oil/ Gingely Oil. Pour the batter and close the lid. Steam it for 12-15 mins. Check with a spoon or fork. If it comes out clean. Off the stove.
Allow it to cool a bit and then remove from the plates.

Delicious Soya Bean Idlis are ready to Serve. Enjoy it with Sambar or Chutney and Filter Coffee/Kapi!

I have served it with Chutney Pudi/Chutney.

You can also prepare dosas with this batter.

Notes - Can also add soyabean to your own proportion.

This recipe is going to Sowmya's Breakfast event cookcookandcook and thoushaltcook

Kollu / Horse Gram Sundal!

Kollu/Horsegram is very good for health. Its good for lowering cholestrol.

Ingredients
Kollu/Horsegram - 2 cups
Yennai/Oil - 1 tblspn
Kadag/Mustard - 1/4 tspn
Onion - 2 nos
Karuvepillai/Curry leaves - few
Kanja Milagai/Dry Red Chilli - 2 nos
Thengai/Fresh Grated Coconut - 2 -3 tspns(Optional)
Uzhatham Paruppu/Urad Dal - 1/2 tspn
Salt

Preparation Method
Soak  kollu/horsegram for 4-5 hours or overnite. Wash and clean it will have stones and mud particles.
Pressure cook with little salt for 3-4 whistles or till its soft with water and little salt. Drain the water (collect it and keep).
Heat a kadai, add oil, mustard wait till it splutters, add curry leaves, dry red chilli, urad dal and saute till the dal is brown. Then add finely chopped onion and saute.
Then add the cooked horsegram and salt. Cook for few mins. Can be served as it is.

Off the stove and add fresh grated coconut and mix.(optional)

Kollu/horsegram Sundal is ready to serve. This can be served evening with coffee or for lunch with sambar or rasam rice. I served with Kollu rasam rice.

Notes - If you want to do the sundal fast and if you forget to soak at nite. Soak the dals in hot water.

With the water I prepared Kollu rasam. This recipe posted here.

Pasi Paruppu | Moong Dal Sundal!

Today I have prepared Pasi Paruppu/Moong Dal Sundal for Navaratri Prasadam.

Ingredients
Pasi Paruppu/Moong Dal - 2 cups
Fresh Grated Coconut - 1/2 cup
Oil - 1 tblspn
Mustard - 1/4 tspn
Asafotida - 1/4 tspn
Urad Dal - 1/2 tspn
Green Chilli - 2nos

Salt
Curry leaves

Preparation Method
Wash, rinse and soak dal for 10 mins and pressure cook for 1 whistle.
Heat a kadai, add oil, mustard, urad dal, chilli and curry leaves. Saute till dal is brown. 
Add the cooked dal, salt and mix.
Finally add coconut and mix well. Off the Stove.

Serve as Prasadam and Enjoy with Hot Filter Coffee.

Notes - Do not soak for more time and do not pressure cook as the dal will be mashy like paste.

This recipe is going to Priya's Navaratri Event and Giveaway.

Cooking with love Uncle ~ Event Roundup!

Thank you friends for all your entries to Cooking with Love Uncle. Below is the roundup. Wish my brother Rakhi and everyone celebrating this festival.

My friend Mrs. Lalitha has sent me Urad Dal Vada recipe

Ingredients

Urid dhal - 1 cup

Raw rice - 1/4 cup

Ginger - 1 small sliced ginger

Green chilli - 4 nos.

Onion -  1(chopped finely optional)

Garlic - 2(optional)

Curry leaves - one leaflet

Preparation method

Soak Urid dhal and raw rice for 45 mins. Wash it with water and drain it for a while. Add ginger, garlic and green chillies and grind it nicely adding very little water in a mixer grinder. 

Take the paste out in a bowl. Add some curry leaves and finely chopped onion. Heat refined oil in a kadai. Flatten the paste in a small banana leaf or in a oil greased plate and deep fry in the oil. Take it out when it is golden brown. Serve hot with coconut chutney.

Hope to you in the next event.

Cheers,
Saraswathi

Rainbow Food for Toddlers Event Roundup!

Hi Friends,

Sorry for the delay in roundup. I thank Nithu for giving me an opportunity to host the event.


Here you go with the Roundup for Rainbow Food for Toddlers. Thank you all for sending your delicious recipes for the event.

Nehal has sent 5 entries and she wins an Award. Thank you Nehal.

Gobi Paratha by Nehal

Khajur Rolls by Nehal

Pasta with Basil Pesto by Nehal

Mixed Vegetable Cutlets by Nehal

Kothu Naan  by Nithu

Chikoo Nutella Milkshake by Meghana

Palak Carrot Dal by Meghana

Eggless banana squash muffins by Nehal

Food for Toddlers by Saraswathi Iyer

 

Vanilla Cup Cake by Shewtha

Ingredients:

     1. Plain flour (Maida ) -  2 cups

     2. Sugar - 7 - 8  tblspoons

     3. Condensed Milk - 1/2 tin ( Approximately 250 ML)

     4. Buttermilk - 12 tblspoons . Incase of yogurt then use 6-7 spoons and mix sufficient water.

     5. Sunflower oil - 10 - 12 tblspoons

     6. Salt - 1/4 tsp

     7. Soda Bicarb - 1/2 tsp

     8. Baking Powder - 1 1/2 to 2 tsp

     9. Vanilla Essence - 6 - 8 drops.

Preparation:

   1. First preheat the oven to 175 - 180 celsius. 

   2. In a bowl mix and sift the dry ingredients twice or thrice.

   3. In another bowl mix all the wet ingredients and whisk either by a wooden spatula or hand blender for 4-5 minutes

   4. Now slowly add the dry mixture to the wet mixture and keep whisking so that the mixtures are well blended without any lumps.

   5. Now arrange 12 paper cups in a baking tray or in a cup cake tray and fill the batter till half way in the cups.

   6. Bake for 20- 25 mins or till a toothpic inserted comes out clean from the cakes.

   7. After baking allow the cup cakes to cool completely.

   8. Decorate with Cream, Edible food pearls, Sugar spots etc as per ur wish.

Vanilla essence can be substituted by any other essence as well. 

Nehal pls accept the award and post in your blog.

Do send in your entries to Cooking with Love Uncle.

Cheers,
Saraswathi

Food for Toddlers | 1-2 yrs

Dear Friends,

I am sharing this food for Toddlers actually reposting between 1-2 yrs. For recipes below 1 yr click here.

When teething process starts its good to give them fully mashed or paste. Food should not be too solid or too liquid just they can easily swallow.

Recipe 1 - Thayir Sadam/Curd Rice
This is very good for children curds should not be sour. So prepare the curds in the morning so by afternoon its perfect for lunch. This is very cooling to the body.

In a mixie add cooked rice - 1/2 cup, salt and 1/2 cup curds. Grind to a fine paste transfer it to a bowl and feed. Optional can also add cooked toor dal, rasam or cooked vegetables to very little quantity just for flavour.

Recipe 2 - Beetroot Rice

All vegetables are good for kids beetroot is good for haemoglobin.

Always wash, cut and cook vegetables. Its always good to cook vegetables in pressure cooker.

Take 1/2 cup cooked rice, 1/2 cooked beetroot, a little salt and 1/2 cup curds.

Grind all in mixie to a fine paste and feed the baby.

Recipe 3 - Mixed Rice
In a mixie add 1/2 cup rice, 1/2 cup vegetables in sambar or kootu, 1laddle rasam and a pinch of salt.

Grind all to a fine paste and serve the baby when cool.

Recipe 4 - Rice with Spinach/Palak

Cook Palak with or without salt. (Salt or sugar neednot be added while cooking since sugar makes them hyperactive)

In a mixie add cooked rice, palak, ghee and dal grind to a fine paste.

Recipe 5 - Tiffin you can also give them a little amount of Upma, Pongal, Idli, Dosa and Ragi Dosa which is healthy and tasty for the tiny buds.

Recipe 6 - Steamed/Cooked fruits thats Apple or Banana. Wash and remove skin, seeds of an apple and cook in boiling water or in pressure cooker. Mash and feed baby so it doesnot choke.

Recipe 7 - Fresh fruit juices/Plain Yogurt. Always its good to expose baby to new food like juices or yogurt which is very refreshing and healthy.

Recipe 8 - Vegetable rice

In a mixie put cooked rice , 2 tspns cooked tour dal, 1 cup cooked veggie (beans,carrot and potato) ghee

1/2 cup non spicy rasam.

Grind all these to a fine paste and feed the baby when its cool.

Apart from these you can also give follow up milk, baby products juices or bottle food. After 2 years when almost all teeth has come, you can start feeding a little mix of normal food without grinding. Its also good to make baby sit when parents are having lunch/dinner and encourage self eating. Spoon feeding is recommended. The earlier you make them tastes all food, later you will have no problem otherwise surely they will not eat few food likes curds and fruits. This is very common problem with babies.

Last but not least have lots of patience and serve with lots of love:-) So many things will happen at this stage be prepared and enjoy!

Notes - 1 cup rice = steamed/cooked plain rice and you can adjust measure accordingly.

Tips - While feeding baby its good you intereact with them and feed. Keep warm water, spoon, towel ready before you start serving. Can also watch TV, rhymes and listen music. Its good to make them eat at one place and not moving inside and outside house. I remember in India, we used to feed them showing crow, dog:) here in abroad just at home.

Add little ghee for all the dishes for flavour and health benefits. Do not add ghee when baby has cold and cough.
Note : When adding curds do not add ghee.

Sorry, I was not allowed to take baby food photos that time.

Red Chutney | Sidedish for Idlis and Dosas!

Today we are learning about Red Chutney/Dip usually eaten at Restuarant with Idlis or Dosa.

Red Chutney is very delicious chutney/dip for idlis and dosas. Also one of my blog reader had asked me for this recipe. Here you go.

Ingredients
Onion - 1no
Tomatoes - 1no(small Red n Ripe)
Uzhatham Paruppu/Urad Dal - 1 tspn
Kadalai Paruppu/Channa Dal- 1 tablespoon
Long Dry red chilli - 5nos (As per your taste)I used Byadagi Menasinakayi.
Any cooking Oil/Olive Oil - 1 tspn
Pudina/Mint leaves - 4 to 5 nos(Optional)
Garlic - 4 nos(As per your taste)
Salt

Preparation Method
Heat a wok or kadai, add oil, channa dal, urad dal,red chilli, onion, garlic, tomato and saute till the dal is brown. Add pudina if you are adding in the late. Allow it to cool.
Add salt and grind to coarse paste in mixie/blender when cool. Add just little water it should be thick.

Red chutney is ready to serve. I served it with hot Dosa. You can also spread it on dosa and stuff Potato Masala for Masala Dosa. Click here for Dosa varieties. You can have it with Idlis/Adai too.

Notes - You can prepare without onion, garlic and pudnia also, it will taste good.
Store it air tight container and refridgerate for later use.

Mathan/Sweet Pumpkin Sambar | Inji/Ginger Pachadi | Traditional South Indian Thali!

Sara's Corner is featured on the Foodie Blogroll  Featured Blogs for April 27, 2012. See this link here Featured Blogs Page. I am very happy and excited.

Let it be festivals or any occasions, at home we will have thali prepared and served on Banana Leaf. I have served in this steel thali plate, it was given by my grandmother with other utensils for my wedding.

Click on the names for Recipes
Paal Payasam
Beans Curry(French)
Paruppu Vadai
Ingi Pachadi (for recipe see below)
Steamed Rice
Paruppu (Plain toor dal cooked)
Ghee
Parangikai Sambar (for recipe see below)
Paruppu Rasam
Appalam/Papad
Curds/Yogurt 
Pickle
Salt
Banana

Recipe for Mathan/Sweet Pumpkin Arachuvitta Sambar. On all special festivals and occasions Arachuvitta Sambar should be prepared - This is my family's favourite sambar.

Parangikai/Mathan/Sweet Pumpkin -  1/2 kg
Tuvram Paruppu | Toor dal - 1/2 cup
Turmeric powder - 1/2 tspn

For Grinding
Dhaniya /Coriander -  2 tablespoon
Channa Dal - 2 tspns
Dry red chilli - 4 nos(As per your taste)
Katti Peringayam/Asafatida/Hing - a small piece/1/4 tspn
Venthayam/Fenugreek seeds -  2 pinches
Fresh grated coconut - 1 /2 cup

Preparation Method
Wash, remove skin and seeds. Cut the mathan into medium cubes.
Cook Toor dal in pressure cooker with water for 4 to 5 whisltes and keep aside.
Heat a Kadai, add 1/2 tspn oil and fry all the ingredients under "for grinding" till the dal is brown. Allow it to cool and grind with little water to smooth paste.
Boil tamarind water and mathan with little salt and tumeric.
Once the mathan is boiled slightly soft add the grinded mixture and dal.
Boil well. It should be semi liquid consistency as later it will become thick.
Season it with ghee, mustard, curry leaves.

Recipe for Inji Thayir Pachadi | Ginger Yogurt Raitha.

This simple pachadi is mostly prepared on auspicious occasions at my home.

Ingredients
Ginger - 2" piece
Green Chilli - 2 nos(As per taste)
Grated Coconut - 2 tablespoons
Curds/Yogurt - 1 cup
Salt
Chopped Coriander for garnish.

Preparation Method
Grind ginger, coconut, green chilli with little water and curds in blender to smooth paste. If you like ginger you can grind to coarse paste too. Mix in the curds. Garnish with coriander.

Inji Pachadi is ready to serve.

Notes - On all festivals dishes are prepared without onion and garlic.

This recipe is going to Indian Thali Mela Event hosted by Srivalli.

Moong Dal | Pasi Paruppu Halwa and Awards!

Moong Dal/Pasi Paruppu Halwa is a easy and tasty Halwa. I tried this yesterday for Akshaya Thrithiya.

Ingredients
Moong Dal/Pasi Paruppu - 1cup
Sugar - 1.5 cups(Adjust accordingly)
Ghee/Nei - 1 cup(You can lessen if required)
Elachi / Cardamom powder - 1/4 tspn
Atta/Wheat Flour - 2 tablespoon
Cashews and Raisins for garnish

Preparation Method
Dry roast the dal in kadai, till slightly brown. Allow it to cool and pressure cook for 4 whistles. Once the steam is gone, grind to smooth paste in blender/mixie.
In a Kadai, add 1 tspn ghee, fry cashews and raisins and keep aside.
In the same Kadai, fry wheat flour till it smells good aroma and transfer it to a bowl.
In the same Kadai, add the dal paste, sugar and keep stirring. It will come to semi liquid consistency.
Add little by little ghee and keep stirring.
Then add the wheat flour and mix.
Add all the ghee and keep stirring till it leaves the sides. You will know the halwa consistency.
Add the elachi powder and cashews and rasins.
Mix well and off the stove.

Moong Dal | Pasi Paruppu Halwa is ready to serve.

Notes - More ghee more tasty.
Awards

Viya has passed on me these awards, thanks for sharing with me.

 

• Add the awards to your blog.
• Thank the blogger who nominated you in a post with a link back to their blog.
• Share 7 completely random pieces of information about yourself.
• Include this set of rules.

I am a libra women.
I Love to cook, share with my friends and neighbours.
I like Music and Dance.
I do read books.
I love to watch music and dance shows live or on TV.
I like to organise and plan events.
I love to be with my son and cook what he likes most.

Now as per the rules of the award, I'm giving this to  fellow bloggers commenting on this post. Pls post this award in your blogs.

Manga Sadam | Mamidikai Annam | Ugadi Special Recipe!

I wish you all my readers a very Happy n Prosperous Ugadi and Gudi Padwa!

ಯುಗಾದಿ ಹಬ್ಬದ ಶುಭಾಷಯಗಳು,  ఉగాది శుభాకాంక్షలు and  'गुढी पाडव्याच्या हार्दिक शुभेच्छा'.

Manga Sadam | Mamidikai Annam| Mavinakayi Chitranna |Mango Rice is very tangy and delicious rice. Its usually prepared on Ugadi. Click here for recipe for Ugadi Festivals.

Ingredients

Rice - 1 cup
Raw Mango - 1 no(Kizhimukku)Grated

Groundnuts - Handful

Gingely Oil - 2 tablespoon

Mustard - 1 tspn

Channa Dal - 1 tspn

Dry Red chilli - 2nos(As per your taste)

Turmeric pwdr - 1/4 tspn
Hing - a pinch

Curry leaves

Salt

Preparation method:

Cook rice with 2.5 cups water for 3 to 4 whistles. Allow the rice to come to normal temperature.

In the mean while

Heat oil in a pan/wok, add mustard seeds. Once it splutters add channa dal, groundnuts. Saute till channa dal turns light brown. Add curry leaves, red chillies and saute.
Add the grated mango and cook till its soft. Add little salt and turmeric powder.

Turn the stove off. Add the rice and salt. Let it sit for a while so that the taste of mango is gets obsorbed into the rice .

Manga Sadam rice is ready to serve. This can be served with fried papads and vadams. I served with Mor Kolambu.

Notes - You can also cut mangoes into small pieces and grind coarsely in mixie.(Optional)

This recipe is going to Only South Indian event by Pari