Thalicha Idli/Seasoned Idli

Idli is a famous and popular breakfast in South India. Its also good when you are unwell with delicious sambar or chutney.

Ingredients
Idli Batter -  6 Karandi/laddles(Click here for batter recipe)
Salt as required

For seasoning
Oil - 1/2 tspn
Kadugu/Mustard - a pinch
Kadalai Paruppu/Channa Dal - 1/2 tspn
Peringayam/Hing/Asafotida- a pinch
Grated Carrot - 2 tspns
Chopped Kothamalli/Cilantro - 1 tspn(Optional)

Preparation Method
Heat a pan, add oil and season all the ingredients except carrot and mix in the Idli batter.
In the Idli plate, grease it with little Nalla Yennai/gingely oil. Pour little batter and fill carrot and again pour little batter on it.
Make another plate same as above.
You can steam it with Idli cooker or fill 2 cups water in a kadai, keep this two plates and close it with a lid.
Steam it for 12-15mins.
Makes around 8 idlis.
Serves - 1 or 2 pax.

Fluffy Seasoned Idlis are ready. Serve it with Tomato or coconut chutney or sambar or just sugar.

This recipe is going out for Twist the traditional Idli by Satya.

Rava Idli (Semolina Steamed Cake)

Idli is very popular tiffin/breakfast in South India. Rava/Semolina/Sooji Idli (Semolina steamed cake) is very famous in South India. Its very tasty. Its one of the favourite tiffin/breakfast in my house. My mom usually makes it in Bangalore, but she uses cooking soda in it.

Ingredients
Rava/Semolina/Sooji - 1 1/2 cup
Curds/Plain Yogurt - 1 cup + extra if required
Eno - 1/2 tspn
Salt


Tempering/Seasoning
Oil - 1 tspn
Mustard - 1/4 tspn
Urad Dal/Channa Dal - 1/2 tspn
Asafotida/Hing - a pinch
Curry leaves - 1 tspn(chopped)


Garnishing Choice (Optional)
Grated Carrot
Chopped coriander
Cashews - few
Sliced Tomato - few(Optional)

Preparation Method
Heat kadai/wok, add oil, mustard wait till it splutters, then add dals and hing saute till brown. Add curry leaves and saute.
Add rava and roast till brown.
Transfer it in a bowl and allow it to cool.
Add curds, salt and mix slowly in one direction without forming lumps. It should be thick batter. If required can add just little water.
Finally add eno salt, mix and leave it for 10 minutes.


Grease Idli plates with little oil. You can garnish now.
Pour the batter slowly in the idli plate.


Steam it for 12-15mins.

Soft and fluffy Rava Idli is ready to enjoy.


You can serve with Coconut Chutney or Potato Sagu.

Party Treats Roundup

Dear Friends,


Thank you for the participation and sending in your entries for my MM-Party Treats event.  I have received 93 entries, thanks for making it successful. I would like thank Meeta for giving me the opportunity for hosting the event.


Do checkout my other event roundups  here and also do drop in my  Sara Food Events Blog and post your event.


I am posting the Roundup here.


Starters/Snacks

Vegetable Samosa by Mina
Crescent Rolls by Sanyukta
Chekka Idli by Kalva
Crackers with Pickled Jalapeno by Vandya
Spinach n Walnut Stuffed Mushroom by Shabitha
Makai Paneer Pakoda by Priya M
Beetroot Party Sandwich by Akheela
Bitesize Veggie Pastry Puff by Satya
Pastry Purses by Reshmi
Stuffed Papad Cones by Deepa
Thayir/Dahi Vada by Spicyturnovers
Kisir by Reshmi(Turkish)
Spinach Sandwich by Azeema
Finger Sandwich by Vidhya
Potato Gold Coin by Vidhya
Honey Roasted Cashew by Vidhya
Salsa with Biscuits by Vidhya
Tandoori Paneer by Sayukta
Sabudana Vada by Sanyukta
Sprouted Chickpea Spinach Fritters by Sanyukta
Ritz Chaat by Rahin
Khaman Dhokla by Sukanya
Ritz Sandwich by Preethi S
Tofu Spring Roll by Sangeetha
Pav Bhaji by Nivedita
Herbed Pasta Fritters by Sushma
Methi Aloo Vermicilli by Sushma
Spicy Indian Style Corn on Crackers by Sushma
Cottage Cheese and Sago Corn Cobs by Pari
Assorted Pakoras by Priti
Crispy Onion Fritters by Cool Lassie
Dhal Fritters by Cool Lassie
Sweet Pigeon Pea Stuffed Ball Pancake by Cool Lassie
Rice n Black Bean Stuffed Mini Peppers by Cool Lassie
Potato and Pepper Stuffed Mushroom by Cool Lassie
Khandvi by Sanyukta
Potato Cutlet by Saraswathi Iyer
Golden Fried Babycorn by Saraswathi Iyer


Dips/Chutney

Muhammara (Syrian Roasted Red Pepper and Walnut Dip) by Janet
Corn n Jalapeno Dip by Mansi

Main Course
Gobi Paratha by Vidhya
Saffron Pineapple Pulao by Sanyukta
Sweet Corn, Carrot Paneer Korma by Sanyukta
Paneer Tikka Kathi Roll by Preeti
Channa Masala by Preethi S
Lenthils in Mustard Gravy by Vanessa
Paneer Dhaniya by Pari
Teddy Veg Pasta in Tomatoey Cheese Sause by Pari
Pinto Bean Bitter Gourd Sliders by Cool Lassie
Shimla Bharwa Mirch by Cool Lassie


Full Meals/Thali


Birthday Party Treat by Shama
Quick Dinner for Friends by Shama
Festival Treat by Shama
Birthday Treat by Premalatha

Sweets/Desserts

Nenthrapazham halwa/Plantain Fudge by Swathi
Rasmalai by Sonal
Dahi Ke Jamun by Rahin
Coconut Brigadeiros with a hint of Mango by Radhika(Brazzilian Dessert)
Chocolate Cheese Cake by Umm
Carrot Halwa by Preethi S
Black Granita and Frozen Yogurt by Oz
Gulab Jamun by Saraswathi Iyer
Eggless Custard Delight by Akila
Mango Shrikhand by Vidhya
Mango Icecream by Nayna
Musara Varakiyathu(Malabar Muslim Payasam) by Shaby
Apple Cherry Custard  by Akila
Almond Icecream by Akila
Mango Icecream by Sayantani
Carrot Malai Kulfi by Satya
Trifle Pudding by Vidhya
Mango Icecream by Satya
Rosewater Lemonade by Radhika
Raspberri Prosecco Cocktail by Jeanne
Grape Juice by Preethi S
Fruit n Nut Lassi by Sanyukta
Pink Delight by Tanvi

Salads

Corn and Veggie Salad by Akheela
Fruit Skewers by Vidhya


Oven Fresh

Baked Mushroom Potatoes by Preeti
Kesar Nankatai by Umm
Turkish Pide by Umm
Grissini by Sangeetha
Corn Muffin by Veena
Baked Soy and Veg Chops by Sayantani
Baked Couscous n Nuts Patty by Pari
Corn Chaat and Baked Corn Cups by Pari
Turkish Sugar Cookie by Cool Lassie
Puff Pastry Spinach n Cheese Swirls by Cool Lassie
Baked Nutella Wonton Crisps by Denise
Bacon Cheese Leek Tart by Meeta
Strawberry Cake by Azeema
Almond Biscuits by Umm


Please check and let me know incase any entries are missed. Am sorry its not intentional and will update it.


Do accept this Thank you card for participating in the event.

Participate in a giveaway and win a $60 gift certificate click here for details.


Thanks once again.


Cheers,
Saraswathi

Rava Idli Product Review

Rava Idlis are my favourite breakfast/tiffin. Guess what these are from its GITS instant mix.

The idlis came out perfect and tastes good....since I like Asafotida/Hing flavour a lot, added a pinch of it. This pack needs just water to mix to make idlis.

My suggestion is if you have sour curd/plain yogurt at home you can also try it with that too.

I served it with coconut chutney. My family liked a lot.

Will post the chutney recipe soon.

Vegetable Upma!

Upma is a very tasty breakfast/tiffen in South India. Its my all time favourite... I know many don't like this but actually its very yummy. We can do many variations in upma I am giving recipe for Vegetable Upma. Upma is a frequent dish in my house which is quick and easy to prepare.

This recipe is a long time pending in my drafts. Rava and Vegetables are good for health for growing kids.

Ingredients

Rava(Semolina/Sooji) - 2 cups
Water - 5 to 6 cups

Carrot - 1 no(Chopped into fine pieces)

Beans - few (Chopped into fine pieces)

Green peas - 1 cup

Potato - 2 nos(chopped into fine pieces)

Oil - 4 tspns

Ghee - 1 tspn

Green chilli - 2 nos(As per taste)

Mustard - 1/2 tspn

Urad/Channa dal mixed - 1 tspn

Asafotida(hing) - 2 pinches

Curry leaves - few

Turmeric - 1/2 tspn

Salt to taste

Preparation Method

Heat a kadai, roast the rava slightly till it becomes brown and gets nice aroma. Transfer it to a plate.

In a vessel boil water and keep aside.

In a same kadai, add 3 tspns oil and mustard wait till it splutters. Now add dal and asafotida. Saute till its brown.

Add all vegetables, salt, turmeric and cook well with little water.

Add boiled water, 1 tspn oil allow it to boil. Once its boiled reduce the heat. Add salt and curry leaves.

Slowly add the rava and mix well immediately without allowing it to form lumps. Add water if required. Close with a lid till rava cooks.

Slowly stir until no water is left.

Add ghee on top mix and close the lid. Off the stove.

Upma is ready to serve. Its good to eat as it is or with Sugar or coconut chutney or pickle.

My Other entries for this event are

Gobi Manchurian Dry

Rose Milk
This recipe is going for Kids Special(4-14) by Radhika and Sudesna.

Green Coconut Chutney and an award

Coconut chutney is a very easy and yummy sidedish for most of the breakfast. I am sharing recipe of Green Coconut chutney. This one goes to all chutney lovers.

I use to not eat chutney until now from childhood, but once I tasted in one of the Udupi Hotel now I try sometimes and prepare to.

Ingredients
Fresh Grated coconut - 2 cups
Roasted/fried Bengal Gram - 1/2 cup
Green Chilli - 2 nos(As per your taste)
Fresh coriander(Cilantro/Kothamalli) - 1 cup
Salt

For Seasoning
Oil - 1 tspn
Mustard - 1/4 tspn
Hing - a pinch

Preparation Method

Grind all the above ingredients to a fine paste by adding little water.
Then season with the above ingredients.

Yummy Green Coconut chutney is ready. Enjoy with any of your breakfast.

This recipe is going for Spicy Fiery Chutney by Sreevali.

Awards Time

I would like to thank Sailaja for passing these awards.

I would love to pass this award to Rekha of Rekha's Recipe.

Carrot Paasi Paruppu Curry and Award

This participation award has been given by Mrs Shanthi for participating in her State Special Event. Thank you.

Sanghi has passed me this Gold Friends Award. Thanks dear.

Carrot Paasi Paruppu is very tasty curry. Its simple and easy to prepare.

Ingredients
Carrot - 4 nos
Paasi Paruppu (Siru Paruppu/Split green gram/Moong Dal)- 1 cup
Cooking oil - 2 tspns
Kadag(Mustard/Rai) - 1/2 tspn
Uzhatam Paruppu/Kadalai Paruppu(Urad dal and Channa dal )- 1 tspn
Peringayam(Asafotida/Hing) - 2pinches
Karuvepillai(Curry leaves/Kari Patha) - few
Salt

Preparation Method
Soak Paasi Paruppu for half n hour and pressure cook for 1 or 2whistles in cooker or cook directly in vessel. (If cooked in vessel keep an eye it will overflow so keep stirring)
Wash, remove skin and chop carrots into small pieces.

In a Kadai, put oil mustard Kadagu wait till it splutters. Then add Peringayam, Uzhatam Paruppu/Kadalai Paruppu, Karuvepillai wait till its brown. Now add carrots, manjal with little water and cook. When its half cooked add salt stir occasionally.

Add paasi paruppu and mix well. Cook for few minutes till all mixes well.

Carrot Passi Paruppu Curry is ready to serve. This is a good side dish for chapathi or to mix with rice.

Note - If you want gravy type you can add little water and cook.

This recipe is going for Sidedish for chapathi event hosted by Viki.

My other entries for this event are

Gravy

Palak Paneer

Channa Masala

Keerai Kootu

Kadai Mixed Vegetable

Dal Fry

Dal with Cabbage

Erulli Gojju

Potato Sagu

Poriyal/Curry

Cabbage Green Peas Curry

Pavakkai(Bitter Gourd Potato) Uralai Fry

Beans Curry

Chutneys

Pudina Chutney

Coconut Chutney

Ven Pongal | Breakfast Recipes!

Ven Pongal is a breakfast/tiffin prepared with rice and paasi paruppu(Moong dal/Split green gram) This is very simple and easy dish to prepare. Its my favourite breakfast. This is famous in Tamilnadu, South India. This is also one of the fast moving breakfast in Tamilnadu because of its Easy to Digest nature.

Its less spicy and very tasty. kids will like it too.....I make this also when I come home late and have less time to cook because its "Fast to cook and good to eat".

Serves - 2 - 3
Ingredients
Rice -  1.5 cups
Paasi Paruppu - 1 cup
Ingi (Ginger/Adrak) - 2" piece chopped
Milagu (Black peppercons) - 1 tspn(As per your taste) slightly crushed or whole
Jeeragam(Cumin seeds) - 2 tspns
Perungayam (Asafotida/ Hing) - a pinch
Karuvepellai (Curry leaves) - few
Pachai milaga (Green chilli) - 1 no (slit)
Oil - 4 tspns
Ghee - 2 tspns
Mundiri paruppu(Cashews) - 10 nos
Salt

Preparation Method
Pressure cook, a little longer than normal, rice and paruppu with green chilli with extra water. So that the mixture is not dry.

In a kadai, add oil and ghee, mundiri paruppu, ingi, milagu, jeeragam, kauvepellai and saute till pepper splitters and mundiri is brown.

Then add this to the cooked rice, add salt. Mix it well and allow it to cook in low flame for couple of mins.

If its thick add little water and mix for 1minute and off the stove.

Ven Pongal is ready to eat. Its good to eat as it is or with Brinjal ghotsu, coconut chutney or sambar.

Notes - If you want it to be more tasty dont hesitate to add more ghee.

Raagi Roti(Indian Flat Bread) with Awards and Tag:-)

Ragi Roti(Kezhvaragu/Finger Millet/Madua/Elusine Indica) - Indian Flat Bread is very healthy breakfast or tiffin. Its a very famous breakfast/tiffin in Karnataka, India. In my village we grow Ragi grains my granny sends grains to us. We clean, dry and make flour.

The whole grain in nutritrional terms is very rich in proteins, providing highest levels of calcium and high levels of dietary fibre. It helps in control of blood glucose levels in diabetics.

In Karnataka its also consumed in many forms like Ragi balls (Ragi Mudde) dipped in sambar, Malt and Koozhu. Ragi Seri can be fed for infants above 6 months since its high in calcium. Whenever we are preparing the flour at home have to be very careful since it contains small muddy particles or stones. When you buy Ragi flour from supermarkets its better to seive 2 to 3 times and then use it.

Here is a simple and easy recipe for Ragi Roti which is high in nutrition and healthy food.

Ingredients

Ragi flour - 4 cups

Onion - 2 nos chopped

Fresh grated coconut - 1 cup
Green chilli - 2nos chopped (As per your taste)

Curry leaves - few chopped

Oil

Hot water

Salt

Preparation Method

In a wide bowl, put all the ingredients and mix it like chapathi dough in hot water.

Take small balls and spread it thinly in round shape on a plastic sheet or directly in the kadai or pan.

Put 1 tspn oil and cook both sides.

Continue same process for left over dough.

Ragi Roti is ready to eat...This is good to eat as it is or with these Pickle/Jaggery/Coconut chutney.

This recipe is going for WFC Breakfast by EC and State Specials by Shanthi.

My other entries for breakfast are

Pesarattu

Adai

Bread Upma

Awards Time

Thanks to Ramya and Sanghi for Scrumptious Awards and Rekha for Kreative, Scrumptious and Fabulous Awards. I thank from my bottom of the heart for passing on these wonderful awards to me. I feel very happy and encouraged at the end of the day seeing my blog with awards.

My dear friend Rekha has tagged me..thanks dear!

The Rules:

1. Link the person who tagged you.

2. Post the rules on your blog.

3. Share the ABCs of you.

4. Tag 4 people at the end of your post by linking to their blogs.

5. Let the 4 tagged people know that they have been tagged by leaving a comment on their website.

6. Do not tag the same person repeatedly but try to tag different people, so that there is a big network of bloggers doing this tag.

The Tag:

1. A – Available/Single? Married
2. B – Best friend? Rashmi
3. C – Cake or Pie? Cake
4. D – Drink of choice? Coffee
5. E – Essential item you use every day? Internet
6. F – Favorite color? Blue
7. G – Gummy Bears Or Worms? -
8. H – Hometown? Bangalore
9. I – Indulgence? Salted potato chips of India

10. J – January or February? January for New Year
11. K – Kids & their names? 1 Son named Siddarth
12. L – Life is incomplete without? Family
13. M – Marriage date? 24th Aug 2006
14. N – Number of siblings? one elder bro
15. O – Oranges or Apples? both
16. P – Phobias/Fears? Fears
17. Q – Quote for today? Be Cool and patient
18. R – Reason to smile? My son
19. S – Season? Winter
20. T – Tag 4 People?
21. U – Unknown fact about me?unknown
22. V – Vegetable you don't like? mostly i like all thinking....
23. W – Worst habit? loose temper rarely and shout
24. X – X-rays you've had? for tooth
25. Y – Your favorite food? Bisibelebath, gobi manchurian, akki roti, fried rice, many more
26. Z – Zodiac sign? libra

I have tagged 4 blogger friends

Rajeshwari of Raks Kitchen

Jyothi of Panch Pakwan

Deepti of Dipskitchen
Smitha of Saffron Apron

Thenga Sevai - Coconut Semia Upma

Thenga Sevai is a traditional South Indian Dish. I usually make Thenga Chadam thats Coconut rice which is very tasty to eat. So tried to make Thenga Sevai this time.

This is usually done on many occasions for Tiffin. You can use home made sevai or rice vermicilli.

Ingredients
Home made Sevai or cooked Semia (Rice vermicilli) - 2 cups

Grated coconut - 1 cup
Bengal gram - 1 tspn
Mustard - 1 tspn
Aasafotida - 1 pinch
Curry leaves - few

Coconut Oil - 4 tspns
Green chilli - 2 nos
Coriander leaves - 1 tspn chopped

Cashews - few chopped
Salt

Preparation Method
In a kadai, add oil, mustard, asafotida and wait till it spulters.
Add bengal gram and wait till its brown. Add cashews, curry leaves and green chilli and saute.
Add Grated coconut and saute for sometime.
Now add cooked semia and little salt.
Mix well and cook for few mins and off the stove.
Garnish with chopped coriander leaves.

Thenga Sevai is ready to eat. You can enjoy this as it is or with vadams or chutney.

Thenga Sevai is going for Let's Go nuts event hosted by Padmaja of Seduce ur taste buds blog.

Masala Dosa with Batter recipe!

Dosa (Lenthil and Rice Crepes) is very famous Breakfast/tiffin in South India. Its popular not only among Indians but also liked by many foreigners too... When I was in Panama this was one of the favourite of Panamanians they love to eat Indian food... This is my favourite too and I love making dosas.....

Ingredients

Dosa Rice or Boiled Rice - 3 cups
Urad Dal - 1 cup
Bengal Gram(Channa Dal) - 1/4 cup
Toor dal - 1/4 cup
Rice flakes(Aval/Poha) - 2 tblspns
Fenugreek seeds(Venthayam/Methi seeds) - 1/2 tspn

Preparation Method

Wash and soak the above ingredients for about 5-6 hours in water and then grind to a fine paste.
Dosa Batter (Dosa Maav) has to be fermented for overnite or for about 4-5 hours.
While grinding do not add more water. Consistency should not be very thick and not very thin. It should be medium so its easy to spread on skillet(tawa/dosa kal)
Then Heat a pan either non stick or normal one.
Heat the pan in medium or low flame and spread batter slowly thick and thin. Put one tspn oil and close with a lid.
Check whether its well cooked thats it will be brown and crisp on the thin spread and dull white on think spread.

Masala dosa is always cooked one side (sometimes I slightly cook on the other side) Reduce flame. Place Aloo masala in the centre and close the dosa. (checkout the photos below)
You can even spread onion, garlic and red chilli chutney and put aloo masala.

Masala Dosa is ready to serve. It can be served with Coconut chtney / Sambar.

This Masala Dosa recipe is going for Dosa Corner Event hosted by Padma's Recipes and Show me your Breakfast by Divya Vikram.

Tips -
Heat the pan always in medium or low flame spread batter and then increase flame.

You can rub the pan with sliced onion.

Always make first dosa very small and then later dosas can be made big. Sometimes batter will stick.

When kept in fridge, keep the batter outside about 1/2 hour before making dosas, If the batter is chill then also you cannot spread the batter easily.

If you do not have so much time in grinding batter at home you can also buy ready to make wet dosa batter which is easily available in super markets.

Maddur Vade

Maddur Vade is popular in a place called Maddur on way to Mysore, India over 60 years. MaddurVade is available in hotels in Karnataka and when you travel to mysore in train you will be able to taste this. This is very crispy, tasty and best munch. Never miss this Give it a try!!!!

Required ingredients
Chiroti Rava (small semolina) – 1 cup
Maida flour – 1 cup
Rice flour – 1 cup
Oil or Ghee or vanaspati - 3 tspns
Green chilies – 2 nos or
Red chili powder – 1 tsp
Onions – 2nos
Curry Leaves -few
Oil to fry
Salt to taste
Preparation Method
1. Mix Rava, maida, rice flour with ghee or hot oil, then add chillies, red chilli powder and curry leaves.
2. Cut onions into thin and long pieces
3. Add onions and salt
4. Now mix everything with little water to a soft dough like chapathi dough
5. Make medium size balls
6. Press it to get round shape by hand on plastic sheet greased with oil
7. Heat oil in pan and drop it
8. Fry both sides in oil till golden brown
9. Remove on tissue paper.

Maddur Vade is ready. Serve the hot crispy vade as it is or with coconut chutney.

Podalangai Thogayal

Podalangai(Snake Gourd) seeds Thogayal (Chutney) is prepared with the seeds of the vegetable. Its good when Podalanga(Snake Gourd) is tender and fresh. This is popularly prepared by people in South India.

Ingredients

Podalangai (Snake Gourd) - 1 long
Cooking oil - 1 tspn
Grated coconut - ½ cup

Uzhatham parappu (Urad dal) - 3 tspns

Dry Red chillies - 2 nos.

Salt

Prepartion method

Cut Podalangai lengthwise. Remove the seeds and keep separately.
In a kadai add cooking oil, uzhatham parappu, dry red chillies and fry till brown. Transfer it to a plate to cool.

Now add little oil to the kadai and fry the seeds till raw smell goes.

Grind in mixie the above with grated coconut and salt to form a coarse (not smooth) paste.

Podalangai Thogayal is ready to serve. This can be used as a side dish for Kootu,Chapathi, Poori and along with meals. It can even be mixed with rice also.

Crispy Onion Pakoda

Its raining out here and my dad gave an idea of making onion pakoda. Onion pakoda is a very tasty snack liked by most of the people at all times. An easy tea/coffee time snack. Also a side dish(snack) for lunch/dinner. Kids will love it:-)

Ingredients

Gram flour(Besan) - 2 cups

Corn flour - 2 tspns

Onion - 2 cups(chop in long length)

Red chilli powder - 1/2 tspn

Curry leaves - 1/2 cup

Asafotida - a pinch

Cooking Oil for deep frying

Salt as required

Preparation MethodIn a bowl put gram flour, corn flour, red chilli powder, salt, asafotida and mix well. Taste the powder for salt and red chilli powder.

Heat 4 tspns of oil in a pan add this to theflour. Leave it for 5mins to cool and then mix. This makes it crispy.

Add chopped onion and curry leaves and mix.

Sprinkle little water and make a thick dough.

Heat oil in pan for deep frying.

Take small pieces of dough and drop in hot oil carefully in med-low heat.

Slowly stir and deep fry on all sides.

Remove it on absorbant paper when its turning light golden brown.

Serve hot onion pakoda as it is or with coconut chutney or tomato ketchup.

Variations

1. Can mix coriander seeds.
2. Can mix Saunf.