30
Nov 15

Masala idli(south indian dish)

Masala Idli

There is a very interesting history attached to the all-known and a completely savourful staple food of South India-The humble idly/Idli or Iddiyapam (Fermented Fluffy Steamed Rice & Urad Dal Cakes). It is debated that it is originally a modified form of the fermented ‘iddalige’, which is an Indonesian Urad dal (split black lentils) batter cake.

The experimentation in taste of Idli continues to surprise and delight people across geographies and I decided to thus put my own dash of style to it with my simple repertoire of handy herbs and aromatic spices. These are easily available in your kitchen and within no time a spiced up differently tasting idli is on your plate to be dipped in Sāmbhar and gets pulled up with the smooth coconut chutney/dip.

Ingredients:

For idli:

  • Boiled rice/par boiled rice: 3 cups
  • Urad dal (split black gram): one and half cup
  • Salt: 1 teaspoon
  • Cooking soda (optional): 1 pinch
  • Cooking oil: 2 teaspoon

For masala:

  • Chana dal (split Bengal gram): 2-3 tablespoon
  • Onion: 2 no. (Medium size)
  • Green chili: 3-4 no. (As per taste)
  • Asafoetida: 1 pinch
  • Fresh coriander leaves (chopped): 2 tablespoon

Preparation:

  • Soak rice and dal for 5-6 hours or overnight.
  • Grind the rice to a course paste with help of ‘dosa grinder’ or ‘mixi grinder’.
  • Grind the dal with water to a very smooth paste.
  • Mixed both paste together, add salt, stir well.
  • Cover the mixture; leave it for 6-7 hours for fermentation.
  • Soak chana dal for an hour or two. Keep aside.
  • Chop onion, ginger and green chili into small pieces. Keep aside.
  • Fry all masala ingredients till it becomes transparent.
  • Put off the flame. Transfer into batter bowl.
  • Add crushed black pepper and chili powder.

Method:

  1. After fermentation of the dough, add onion, asafoetida and salt into the mixture.
  2. Add cooking soda (optional) and oil to the mixture.
  3. Smear the idli stand cups with little ghee/oil.
  4. Pour ladleful of fermented mixture/ half cup of idli stand, (so that it gets enough space).
  5. Place the idli cooker on the gas with a cup of water, heat the water.
  6. Place the idli stand into the idli cooker and close the lid.
  7. Cook until toothpick inserted near the centre of the idli comes out clean.
  8. It will take about 8-10 minutes.
  9. Take out this idly with the help of spoon, and transfer into serving bowl.
  10. Masala idli is ready to serve with masala Sāmbhar and coconut chutney.
  11. You can also serve with tomato onion chutney and dry sesame seed chutney.
    Masala idli

    Masala idli

    ingredients

    ingredients

    adding chana dal

    adding chana dal

    adding onion

    adding onion

    adding onion,ginger and chili

    adding onion,ginger and chili

    adding black pepper

    adding black pepper

    adding salt and curry leaves

    adding salt and curry leaves

    frying

    frying

    20151103_192118

    masala mixing into batter

    masala mixing into batter

    smearing oil

    smearing oil

    Pour ladleful of fermented mixture

    Pour ladleful of fermented mixture

    Place the idli stand into the idli cooker

    Place the idli stand into the idli cooker

    Place the idli stand into the idli cooker

    Place the idli stand into the idli cooker

    Place the idli stand into the idli cooker

    Place the idli stand into the idli cooker

    Take out this idly with the help of spoon

    Take out this idly with the help of spoon

    Masala idli

    Masala idli

    Masala idli

    Masala idli


28
Nov 15

Split urad (split black gram) dal[dhaba style]

Ingredients:

  • Split black gram: 1 cup
  • Chana dal (split Bengal gram): 1 tablespoon
  • Turmeric powder:  half teaspoon
  • Onion: 1 no. (Small)
  • Cumin seed: half teaspoon
  • Ginger: 2 inch piece
  • Garlic: 4-5 flakes
  • Garam masala powder: half teaspoon
  • Salt: 1teaspoon (as per taste).
  • Tomato: 2 no. (Small)
  • Ghee: 3-4 table spoon
  • Butter: 10 gm (optional)
  • Black cardamom: 1no.
  • Cinnamon stick: 1inch
  • Black pepper: 10-12 no.
  • Green coriander leaves: 2 tablespoon
  • Water: 3 cups

Preparation:

  1. Chop onion, ginger, garlic and tomato into small pieces.
  2. Grind all together to make a fine paste with help of water if required.

Method:

  1. Clean both dal, Boil Dal with salt, turmeric powder in the pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 2-3 minutes.
  3. Allow cooker to cool and open. Keep aside.

Seasoning:

  1. Take fry pan, put ghee in it.
  2. Add cumin seed and whole Garam masala, sputter for few seconds.
  3. Add grinded masala, Fry about 2-3 minutes. (Keep it stirring otherwise it may burn)
  4. Add 1 teaspoon of red chili powder, coriander powder and turmeric powder, stir it for minutes.
  5. Add 10 gram of butter, Lower the flame.
  6. Add boiled urad in it and add water to your requirement
  7. Boil it about 3-4 minutes (Slow cooking brings taste)
  8. Note: (Stir it about 4-5 times to prevent dal from setting into the pan bottom.)
  9. Add 2 tablespoon of coriander leaves.
  10.  Put off the flame.
  11. Transfer into serving bowl.
  12. Garnish  with chopped coriander leaves.
  13. Serve hot with tanduri roti.
    Split urad (split black gram) dal

    Split urad (split black gram) dal

    Ingredients

    Ingredients

    Add grinded masala

    Add grinded masala

    Add 1 teaspoon of red chili powder, coriander powder and turmeric powder

    Add 1 teaspoon of red chili powder, coriander powder and turmeric powder

    Add  butter

    Add butter

    Add  butter

    Add butter

    Split urad (split black gram) dal

    Split urad (split black gram) dal

    Split urad (split black gram) dal

    Split urad (split black gram) dal

    Split urad (split black gram) dal

    Split urad (split black gram) dal

    Split urad (split black gram) dal

    Split urad (split black gram) dal

    Split urad (split black gram) dal

    Split urad (split black gram) dal

    Split urad (split black gram) dal

    Split urad (split black gram) dal

  •  Black gram has been shown to be useful in mitigating elevated cholesterol levels
  • Black gram is very nutritious as it contains high levels of protein, potassium, calcium and iron
  • This is my family favorite recipe; it is being eaten hot with roti or paratha.
  • Split urad (split black gram) dal has a wonderful flavor.

27
Nov 15

Corn masala

Ingredients:

  • Corn: 200 gm
  • Onion: 2no. (Medium size)
  • Ginger: 2”pieces
  • Green chili: 1no.
  • Coriander leaf: 1 tablespoon
  • Mustard seed: half teaspoon
  • Chili powder: ¼ teaspoon
  • Coriander powder: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Garam masala: ¼ teaspoon
  • Butter: 1-2 teaspoon(optional)
  • Mustard oil: 1tablespoon
  • Lemon: 1 no.

Preparation:

  1. Clean and chop onion, ginger, green chili and coriander leaves into small pieces. Keep aside.

Method:

  1. Take a fry pan. Heat oil and add mustard seed, let it sputter it for few seconds.
  2. Add green chili and ginger, fry it for a minute.
  3. Add Chopped onion; fry it till it turns transparent (2-3 minutes).
  4. Add corn, stir it and cover it on low flame for 4-5 minutes.
  5. Add salt, red chili powder, coriander powder and turmeric powder stirs it.
  6. Cover it and cook again on medium flame till it is done. (2~minutes) Stir occasionally.
  7. Finish off with Garam masala powder and butter.
  8. Put off the flame. Transfer into serving bowl.
  9. Sprinkle the coriander leaves on it.
  10. Serve hot or warm as a morning breakfast with some fruits and mattha (salted lassie)
  11. You can serve this as a side dish with chapatti or paratha.
    Corn masala

    Corn masala

    ingredients

    ingredients

    seasoning

    seasoning

    Add green chili and ginger

    Add green chili and ginger

    Add Chopped onion

    Add Chopped onion

    Add corn

    Add corn

    Add salt, red chili powder, coriander powder and turmeric powder

    Add salt, red chili powder, coriander powder and turmeric powder

    Finish off with Garam masala powder and butter

    Finish off with Garam masala powder and butter

    Sprinkle the coriander leaves

    Sprinkle the coriander leaves

    Corn masala

    Corn masala

    Corn masala

    Corn masala

    Corn masala

    Corn masala

  • Corn is good source of fiber, it gives us chewing satisfaction.
  • It nourishes our lower digestive tract.
  • Recent research has shown that corn can support the growth of friendly bacteria in our large intestine.

26
Nov 15

Paneer (cottage cheese) tikka masala

Ingredients:

  • Paneer: 250gm
  • Capsicum: 1 no.
  • Yogurt/curd: 50 gm
  • Onion: 2 no (Medium)
  • Tomato: 2 no (Medium)
  • Green chili: 3-4 no.
  • Ginger paste: 2 teaspoon
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Cumin seed: 1 teaspoon
  • Milk: half cup (100ml)
  •  Oil: 4 tablespoon
  • Butter: 20gm
  • Clove: 2-3 no.
  • Green cardamom: 1no.
  • Bay leaf: 1 no
  • Cinnamon: 2” stick

Preparation:

  1. Chop onion roughly, boil and grind into smooth paste. Keep aside.
  2. Chop tomato, boil and grind into smooth paste. Keep aside.
  3. Cut paneer into 2”cube.
  4. Chop capsicum into big pieces.
  5. Chop one onion into 4 pieces and separate all the layers. Keep aside.
  6. Slit green chili longitudinally, discard the seeds. Keep aside.
  7. Take a mixing bowl, put curd, 1 teaspoon of ginger paste, half teaspoon turmeric powder, half teaspoon of chili powder,1 teaspoon of corn flour/Besan and salt, leave it for minimum 30 minutes.
  8. You can leave it for longer period also but then keep it in refrigerator.

Method:

  1. Cook paneer into the barbecue/grill or shallow fry with less oil.
  2. Now, paneer tikka is ready. Keep aside
  3. Put chopped and separated onion and capsicum into the left out marinates.
  4. Cook this as same way like paneer tikka. Keep aside.

Making Tikka masala:

  1. Take a fry pan, heat oil in it.
  2. When smoke starts coming, put green cardamom, cinnamon, cumin seed, and bay leaf, fry for few seconds.
  3. Add 1teaspoon ginger paste, stir few seconds, and add onion paste.
  4.  Fry on low flame about 6- 8 minutes till dark golden brown color appears.
  5. Add tomato paste, fry until liquid dries up.
  6. Add chili powder, coriander powder, turmeric powder and fry for few seconds.
  7. Add 20 gm of butter and half cup of milk slowly. Boil the gravy.
  8. Add green chili, cook for a minute.
  9. Add onion, capsicum and paneer tikka in it.
  10. Simmer the flame for 3-5 minutes.
  11. Add Garam masala powder.
  12. Serve with lachcha paratha or rice.
    Paneer (cottage cheese) tikka masala

    Paneer (cottage cheese) tikka masala

    Ingredients

    Ingredients

     Marinate ting paneer

    Marinate ting paneer

     Marinate ting paneer

    Marinate ting paneer

     Marinate ting paneer

    Marinate ting paneer

    leave it for minimum 30 minutes

    leave it for minimum 30 minutes

    Cook paneer

    Cook paneer

    onion and capsicum

    onion and capsicum

    Cook paneer

    Cook paneer

    Ingredients

    Ingredients

     put green cardamom, cinnamon, cumin seed

    put green cardamom, cinnamon, cumin seed

    add onion paste

    add onion paste

    Add tomato paste

    Add tomato paste

    fry

    fry

    Add green chili

    Add green chili

    Add chili powder

    Add chili powder

    Add Garam masala powder

    Add Garam masala powder

    Add onion, capsicum and paneer tikka

    Add onion, capsicum and paneer tikka

    Paneer (cottage cheese) tikka masala

    Paneer (cottage cheese) tikka masala

    Paneer (cottage cheese) tikka masala

    Paneer (cottage cheese) tikka masala

    Paneer (cottage cheese) tikka masala

    Paneer (cottage cheese) tikka masala

  • Paneer is all time favorites with north Indian.
  • Paneer provides high protein and calcium, which is helpful to maintain strong teeth and bones.
  • Intake of paneer prevents osteoporosis.

25
Nov 15

Ponnanganni green(Ponnanganni keerai) and mung dal

Ingredients:

  • Poonnangani: 200 gm
  • Onion: 1 no (medium)
  • Ginger: 2”pieces
  • Garlic: 2-3 flake
  • Tomato: 1 no.
  • Mung dal/split green gram: 50 gm
  • Whole Red chilly: 2no.
  • Cumin seed: half teaspoon
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Salt: half teaspoon (as per taste)
  • Garam masala: ¼ teaspoon
  • Butter: 10-20 gm (as per taste)
  • Ghee/oil: 1tablespoon

Preparation:

  1. Soak Mung dal/split green gram for an hour.
  2. Chop the tomato, onion, garlic and ginger into small pieces.

Method:

  1. Take a fry pan. Heat oil and add cumin seed, whole red chili and sputter it for few seconds.
  2. Add Chopped onion, garlic and ginger and fry it till it turns transparent (3-5 minutes).
  3. Add tomato, fry till it become soft.
  4. Add mung dal, fry it 2-3minutes.
  5. Add Poonnangani and stir it.
  6. After few minutes it will change the color and starts shrinking.
  7. Add salt, red chili powder, coriander powder and turmeric powder stirs it.
  8. Cover it on medium flame till it is done and soft. Stir occasionally.
  9. Finish off with Garam masala powder and butter.
  10. Put off the flame. Transfer into serving bowl.
  11. Serve hot or warm with chapatti or paratha.
    Poonnangani and mung dal

    Poonnangani and mung dal

    Ingredients

    Ingredients

    seasoning

    seasoning

    adding garlic into seasoning

    adding garlic into seasoning

    Add tomato

    Add tomato

    Add mung dal

    Add mung dal

    Add mung dal

    Add mung dal

    Add Poonnangani

    Add Poonnangani

    Add salt, red chili powder, coriander powder and turmeric powder

    Add salt, red chili powder, coriander powder and turmeric powder

    Poonnangani and mung dal

    Poonnangani and mung dal

    Finish off with Garam masala powder

    Finish off with Garam masala powder

    adding butter

    adding butter

    Poonnangani and mung dal

    Poonnangani and mung dal

    Poonnangani and mung dal

    Poonnangani and mung dal

  • Today, I cooked the healthy combination dish with split mung dal (split green gram) and Poonnangani.
  • It is nice and delicious; indulge in goodness of protein and greens.