Oats Idli with Coconut chutney

Idli with coconut chutney is a staple breakfast at my place. Idlis and dosas were a part of my childhood. My mom used to grind the soaked urad dal and rice and let it ferment overnight for amazingly delicious steaming hot idlis and dosa for the next day breakfast. We loved this along with my mom's special coconut chutney or sambhar.
 Nowadays lots and lots of different varieties of idlis and dosas are made worldwide. One of them is made by using oats. This does not require fermentation and can be made instantly. Even on a busy day, just temper the ingredients and steam this to perfection. A deliciously protein-rich, nutritious breakfast is ready within half an hour.

In India, we used to buy the idli- dosa batter often as it was readily available in the market.After coming to the US, I started making regularly the idli batter at home. When I do not have a stock of the homemade idli batter, this instant oats idli is a standby. I have paired oats idli with my mom's special coconut chutney. Though many varieties of chutney recipes are available online, I prefer this coconut chutney.
This month's MFB challenge is to prepare any breakfast item and here is the new healthy recipe which is very nutritious and will be like by all.

I have been preparing oats idli for so long and this recipe is a fail-proof. If you are trying to include oats in your daily diet, then this is a perfect option to try. low in carbs and a healthy breakfast is made using oats and grated carrots. Oats are rich in minerals, proteins and vitamins do not compromise on taste. Try this highly nutritive dish and let me know.

Ingredients:

1. Oats- 1 Cup
2. Semolina- 1/2 Cup
3. Grated Carrot- 1/2 Cup
4. Grated Ginger- 2 tbsp
5. Oil- 1 tbsp
6. Mustard Seeds- 1 tsp
7. Urad Dal- 1 tbsp
8. Chana Dal- 1 tbsp
9. Coriander Leaves- few (optional)
10. Curd- 1 Cup
11. water- 1/4 Cup
12. Salt- as required
13. Baking Soda- 1 Tsp

Method:

1. Grind the oats to powder and keep this aside.
2. Heat oil, splutter mustard seeds. Drop the urad dal, chana dal, grated carrots, grated ginger and coriander leaves.
3. Roast for about 2 minutes on a low flame. Add the semolina and powdered oats. Fry for some time till it turns lightly golden in color. Switch off the flame.
4. Drop these in a mixing bowl and when it cools down, add the curd, required amount of water and mix well till it resembles a batter consistency.
5. Before pouring in the idli molds add the baking soda, mix and pour a spoonful of batter into each mold and steam for about 15- 20 minutes or till done. Enjoy the steaming hot idli breakfast.

Coconut Chutney

Ingredients:

1. Grated Coconut- 1 Cup
2. Ginger- 1 small piece
3. Green Chillis- 2 nos
4. Tamarind- 1/2 tsp/ a small piece
5. Salt- as required
6. Oil- 1 tbsp
7. Mustard Seeds- 1 tsp
8. Urad Dal- 1 tbsp
9. Curry Leaves- few

Method:

1. Grind the coconut, ginger, green chilies, tamarind and salt to a fine paste by adding little water.
2. For tempering, heat oil, splutter mustard seeds. Add the urad dal and curry leaves. Switch off the flame and enjoy with the above-made idlis.

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Pani Puri with Homemade Puris

Pani Puri is one of my favorite chaats from childhood. Whenever we go out, we used to thoroughly enjoy the chaat from the roadside street vendors. In every nook and corner, you can see a pani puri stall. We used to have competition, as who will have more puris. Every Indian like pani puri to the core. It is said that this not only satisfies your taste buds but also keeps the kid in you alive.

Once during fasting time, in Bangalore, after breaking the fast I had 30- 35 pani puris without eating anything. I like to have them anytime of the day.

After coming to the US it has become very rare to find pani puri. We will get the pani puri kit in all the Indian stores. I started making it from scratch as we don’t find the puris most of the time in stores. My daughter loves it a lot. She won’t eat anything else if pani puri is there for snacks.

Pani puris have different names like the puchkas, gol gappas and so on. Pani means water and puri are the fried puffed dough balls.

Yesterday was my son’s 3rd birthday and so I called two of my friends and families for a small get together. The menu everything was well decided but got stuck with starters. Then the thought of pani puri came to me as everyone likes them and so I decided to serve pani puri as starters. I made everything ready and before the guests came, I filled the puris with the potato- garbanzo stuffing and kept it along with the mint- coriander water. When they came it was easy for them, just to dip the puris in the water and gulp it. I didn’t make the water spicy as the kids would find it difficult to have. I didn’t make the tamarind- dates chutney as this starter was planned at the last moment and so no time to buy dates. But without that chutney also this tasted perfect. Everyone enjoyed the starters well.

I didn't make the puris for the birthday, as its the last minute idea of making the starter. I got it from the store. I have posted the recipe of puris, which I made last time. Go, make it and eat it. You will feel much better….

Ingredients:

For Puris:

1. Semolina/ Sooji- 1 Cup
2. All Purpose Flour- 1 Tsp
3. Salt- as required
4. Baking Soda- ¼ tsp
5. Water- as required for kneading
6. Oil- 2 tbsp deep frying

Method:

1. In a mixing bowl, take the semolina along with salt, all-purpose flour, 2 tbsp oil and mix well using fingers, so that everything gets incorporated well.
2. Add water little by little and begin to knead. Semolina absorbs water, add water accordingly and knead well.
3. The dough is not too hard or soft. The texture of the dough should be important. After kneading well the dough will form elastic. Gluten strands need to be formed.
4. Cover the dough with a moist cloth, let it rest for 30 minutes. Roll the dough on a clean countertop. Roll it very thin.
5. Cut into small rounds, using a small lid or a cutter. Keep this aside. Roll the remaining dough and repeat the same process till everything is finished.
6. Heat oil and deep fry the above made small round puris. The oil should hot then only the puris will puff. Once they puff up, cook over a medium flame until crisp.

Preparing for Pani Puri:

• Puris- 20- 30 nos
• Tamarind- dates Chutney- 1 small bowl (optional)

For the filling:

1. Potatoes- 3 big nos (boiled and peeled)
2. Garbanzo- 1 Cup (boiled)
3. Onions- 2 nos(Chopped)
4. Chaat Masala Powder- 1 tbsp
5. Lemon Juice- 1 tbsp
6. Amchur Powder- 1 tbsp
7. Salt- as required
8. Red Chilli Powder- 1 tbsp
9. Coriander leaves- 2 tbsp (chopped finely)

Method:

• Mash the potatoes and garbanzo together. Take all the other ingredients in a bowl and mix well and keep this aside.

For the Mint and Coriander Water/ Pani:

1. Coriander Leaves- 1 bunch
2. Mint Leaves- 1 Bunch
3. Ginger- 1 tbsp (grated)
4. Lemon Juice- 2 tbsp
5. Salt- as required
6. Green Chillies- 3 nos
7. Cumin Powder- 1 tbsp
8. Chaat Masala Powder- 1 tbsp

Method:

1. Grind the coriander leaves, mint leaves along with green chilies, ginger and lemon juice by adding little water.
2. When they become paste, Pour this in a big bowl along with 3 Cups of water.
3. Mix along with cumin powder, salt, and chaat masala powder. Let this chill in the refrigerator for some time.

Assembling the pani puri:

1. Crack top of the above-made puris carefully with your thumb.

1. Add 1 tbsp of the potato- garbanzo filling in the puri. Drizzle a drop of tamarind-date chutney. (adding this chutney is optional. Without this chutney also the pani puri will taste amazing)

1. Stir the mint- coriander pani and pour a tbsp of the water in the puri and enjoy an amazing delicious chaat.

1. Repeat the above process with the remaining puris and serve immediately.

Instant Andhra Tomato pickle

Andhra food is known for its spicy food. It consists of mouthwatering vegetarian and nonvegetarian dishes. The scrumptious cuisine consists of palatable biryanis, rice, tempting gravies, tangy pickles and heavenly desserts.

As I grew up in Andhra, I love  Andhra cuisine to the core. My mom prepares different varieties of tasty and spicy pickles, which we all like to have along with our daily rice, roti, dosas, idlis and so on. Every time the glass jars are filled with one or two varieties of pickles. If one pickle gets over she is ready with some different variety of pickle. Always the jars are filled with delicious assortments of pickles. Likewise, I have become like her. I love to prepare and also eat pickles. Whenever I get raw mangoes/ amlas/ lemons, I  grab the bag and prepare pickles and store them in different glass jars. Now my daughter is also a big lover of pickles. She loves to eat the pickle along with rice. I won’t make them spicy, as she loves to eat them.

This tomato pickle I am trying for the first time.Traditionally in Andhra, tomato pickle is made by using sun-dried tomatoes. This which I made is an instant pickle, can be stored for about 3- 4 months in a clean and sterilized glass jar. Everyone has their own version of making pickles. This is my version of a delicious, mouthwatering, long lasting, tasty and tangy tomato pickle. Just try this out and let me know.

Ingredients:

1. Tomatoes- 1 kg
2. Tamarind- a lemon size
3. Oil- 1 Cup
4. Mustard seeds- 2 tsp
5. Fenugreek seeds- 1 tsp
6. Dry Red Chillies- 5 nos
7. Garlic cloves- 1 no
8. Curry Leaves- few
9. Red Chilli Powder- 5 tbsp
10. Turmeric Powder- 2 tsp
11. Salt- as required
12. Asafoetida- a pinch

Method:

1. Wash and roughly chop all the tomatoes, meanwhile heat ½ cup of oil in a nonstick pan and drop all the roughly chopped tomatoes.
2. Stir on a medium flame till all the moisture from the tomatoes is evaporated. This will take almost 20- 25 minutes. In the middle of the stirring, the process adds the lemon sized tamarind and let it boil along with the chopped tomatoes.
3. When all the moisture is evaporated from tomatoes, switch off the flame and let it cool.
4. When tomato and tamarind mixture is completely cooled, grind this to a fine paste using a hand blender.
5. Dry roast the fenugreek seeds and grind to a fine powder. Keep this side.
6. Heat the remaining oil in a pan. Splutter the mustard seeds. Add the curry leaves, dried red chilies, and garlic cloves.
7. Stir for about a minute or 2. Lower the flame and add the red chili powder, turmeric powder, roasted fenugreek powder and adjust the amount of salt.
8. In the above, add the ground tomatoes and tamarind mixture along with a pinch of asafoetida. Taste and adjust the salt accordingly. Cook the tomato mixture till the oil starts to float on top. Turn off the flame. Let it cool completely and transfer in a clean and sterilized glass jar.

Eggs in Tamarind Gravy/ Kodiguddu Pulusu

As I grew up in Andhra Pradesh, I like all the dishes. Among all the curries which my mom makes, one of my most favorite is this egg curry, which is called as “pulusu”.

Pulusu in Telugu means sour curry. Tamarind is used to get the sourness for the gravy. To balance the sourness, we add jaggery/sugar. We can make this tamarind gravy adding different vegetables.

In this, the boiled eggs are cooked in onions and tamarind gravy, which is then tempered with mustard seeds and curry leaves. Different varieties of egg curries are made, but this version goes well with steaming hot rice as well as roti. This can be made easily on a lazy day without much hustle.

I shallow fried the boiled eggs, before adding in the gravy as I like the crisp outer cover. You can add the boiled eggs directly without frying. Try this out and let me know.

Ingredients:

1. Eggs- 4- 5 nos
2. Onions (chopped)- 2 nos
3. Green Chillies (slit)- 2 nos
4. Red Chilli powder- 2 tbsp
5. Coriander powder- 1 tbsp
6. Turmeric Powder- 1 tsp
7. Cumin powder- 1 tsp
8. Oil- 1 tbsp
9. Mustard Seeds- 1 tsp
10. Garlic Pods- 5- 6 nos
11. Curry Leaves- few
12. Salt- as required
13. Tamarind- a lemon size ball
14. Jaggery- 1 tbsp

Method:

1. Soak the tamarind in a cup of warm water and extract the juice. Keep this aside.
2. Boil the eggs till done and discard the shell. Heat oil in a pan and shallow fry the hard boiled eggs for about 7- 10 minutes, stirring in between. When it is done, remove the fried eggs on a plate.
3. In the same oil splutter mustard seeds along with garlic pods and curry leaves.
4. Saute the chopped onions until translucent. Add the green chilies and all the spice powders along with salt, stir till the raw smell disappears.
5. In this add tamarind juice and 2 cups of water, bring to a boil. Add jaggery to balance the tanginess of the tamarind. Let this simmer for 5 min. Drop the shallow fried eggs in the gravy and let this cook for about 10 min. When u get the required gravy consistency switch off the stove and serve with steaming hot rice and enjoy.

Simple Stuffed Brinjal Curry/ Gutti Vankaya Curry/ Vazhuthananga Niracha Curry

I am a big fan of brinjal. Brinjal in any form(except raw) I would love to gobble up. But after marriage, intake of brinjal has come down as my husband doesn't love this veggie at all.. :(

So whenever I am in Kerala or when my parents or in- laws are visiting us, I would get a chance to eat this. As most of my life was spent in Andhra, I love the bhagare baingan/ gutti vankaya koora - a specialty of Hyderabad.

This curry is entirely different from bhagare baingan. This is a simple and easy-to-make recipe. This is a perfect finger licking dish that can be served along with rotis, naans, chapatis and rice. Try this out and you will love this for sure.

In this dish, the brinjals are stuffed with a simple masala, shallow fried and cooked and simmered in tamarind gravy. And here is the recipe...

Ingredients:

1. Brinjal- 6-7 nos
2. Onions- 2 nos
3. Shallots- ½ cup
4. Green Chillies- 3 nos
5. Ginger and Garlic Paste- 1 tbsp
6. Red Chilli Powder- 2 tbsp+ 1 tbsp
7. Turmeric Powder- 1 tsp
8. Coriander Powder- 3 tbsp
9. Garam Masala Powder- 1 tsp
10. Fenugreek Powder- 1 tsp
11. Tamarind- lemon size
12. Oil- 2 tbsp
13. Mustard Seeds- 1 tsp
14. Cumin Seeds- 1 tsp
15. Fenugreek Seeds- 1 tsp
16. Curry Leaves- few
17. Salt- as required

Method:

1. Soak the tamarind in a little warm water.
2. Slit each brinjals diagonally with the stalks intact. Mix 1 tbsp of red chilli powder and salt in a bowl using little amount of water. Stuff this mix in the slitted brinjals and keep this aside.
3. Heat oil in a pan, lightly fry these brinjals for about 10 minutes on medium flame and keep this on kitchen towel.
4. Chop the onions and shallots using a blender. In the same above oil splutter mustard seeds, fenugreek seeds and cumin seeds.
5. Add the chopped onions- shallots mixture and stir well till they turn translucent. Add the slited green chillies, curry leaves. After about 5- 10 minutes add the ginger and garlic paste.
6. As the raw smell disappears add the brinjals and lightly stir for about a minute. Now add the red chilli powder, turmeric powder, coriander powder and garam masala powder. Add the tamarind water and add about a ½ Cup of water and let this boil for about 15- 20 minutes on low flame by closing with a lid.
7. At last add the fenugreek powder, stir and switch off the flame and serve along with piping hot rice and enjoy.