Oats Idli

Hi Friends

Today we are coming up with yet another amazing breakfast recipe - OATS IDLI. Oats as you all know are very healthy and it is very good to incorporate OATS in your daily intake atleast 3-4 times a week. OATS Idli is a healthy recipe very similar to Rava Idli with a twist of oats in them. Very easy to prepare and very healthy.

  Ingredients:

Oats                                  2 cups
Bombay rava                   1 cup
Sour Curd                        1 cup
Chopped Ginger              1tbsp
Grated Carrot                   half cup
Oil                                    2 tbsp
Chopped chillies              2
Mustard Seeds                 1 tbsp
Jeera                                 1 tbsp
Salt



How I did it

1. Take a pan and heat it up. Roast the oats until you get a nice fried aroma and ground into coarse powder.
2. Heat oil in the pan, add jeera, chopped chillies, chopped ginger, grated carrot and saute them for a min. Add Bombay Rava and fry for 2-3 minutes. Switch off the flame and let it cool.
3. Add sour curd, grounded oats, salt and mix well. Check the consistency and add little water if necessary. 
4. Rest it for 10 minutes and check the consistency again and add little water and mix it if necessary.
5. Grease the Idli trays and put the batter in the trays. Cook for 15 minutes and switch off the stove and rest them for 5 minutes.
6. Amazing Oats Idli are ready to eat. Enjoy them with Tomato chutney or kobbari chutney.

My tips

• You can garnish them it with a roasted cashew nut.
• You can use normal curd if you don't have sour curd.
• You can add chopped curry leaves, chopped coriander too.

Chilli Parota

Hi Friends

What do you do if you have left over parathas or chapatis in your fridge? Chilli Parota is a very nice recipe you can make with left over parathas or chapatis. It is simple, delicious. It can be taken as an evening snack. There are different variations to this. I have added few notes at the bottom to make variations of the same recipe. Try them according to your taste and enjoy.

What you need?

• Parathas/rotis                          4-5
• Capsicum                               1
• Onion                                     1
• Ginger                                    1 inch finely chopped
• Garlic                                     1 finely chopped
• Fresh Coriander                       for garnishing
• Soya sauce                              2 tbsp
• Tomato sauce                          2 tbsp
• Green chillies                          2 finely chopped
• Oil
• Salt

How to do it:

1. Tear the left over parathas/chapathis into bite size pieces and keep them aside
2. Take a pan and add little oil.
3. Add finely chopped chillies, chopped ginger and chopped garlic and fry them.
4. Add Sliced onion pieces and saute them until they turn transparent
5. Add Sliced Capsicum and saute them until they become soft
6. Add salt, soya sauce, tomato sauce and mix them properly until all the ingredients are properly coated.
7. Add the teared chapathi pieces and mix them throughly.
8. Garnish with coriander and serve hot.

My Notes:

You can optionally add garam masala powder, cumin powder to it.

You can sprinkle lemon juice on top for a tangy taste.

You can optionally garnish with grated carrot and spring onions.

You can add chilli sauce instead of tomato sauce to it if you like it spicy.

Biyyam Pindi Kudumulu

Hi

Today is Sunday. No hurry for preparing break-fast urgently. Some anapa ginjalu were left in refrigerator. One of my friend asked me to blog more recipes using anapa ginjalu. One can prepare garelu, payasam, kudumulu and snack item also with roasted anapa ginjalu.

Today I planned to prepare two types of kudumulu for breakfast. One by mixing anapa ginjalu in biyyam pindi and the other one mixing grated carrot etc in biyyam pindi for making kudumulu. Of course it takes time to prepare them but tastes awesome. Moreover this breakfast item is good for health as they are steamed and require no oil.

I like rawness of traditional recipes. No soak , no grind . Only yumminess.

OK  let us go to prepare first kudumulu mixing with anapa ginjalu.

Ingredients

• Rice flour                      2 cups
• Anapa ginjalu               1 cup
• Green chillies                6 to 7 make paste
• Spring onion                  handful (finely chopped)
• Coriander leaves
• Salt to taste
• Hot water

How I did 

1. Wash and pressure cook anapa ginjalu till 3 to 4 whistles.
2. Take rice flour in a bowl add boiled anapa ginjalu, green chilli paste, chopped spring onion, chopped coriander leaves and salt.
3. Mix well with spoon.
4. Add hot water slowly and bring the rice flour etc. mixture  into a soft dough.
5. Grease the idly plates.
6. Make small balls like out of rice flour mix dough.
7. Flatten the dough balls gently and place them in idly trays.
8. Stream them about 10 to 12 minutes.
9. Check with the knife, it comes out clean if kudumulu are ready.

Anapa ginjala kudumulu are ready to eat. Serve garama garam with  little til (nuvvula nune) oil.

Ofcourse I don't know why we have to dip the kudumulu bite in oil and eat. But taste is good.

The second type of kudumulu, my daughter in law did these

How to prepare this.

Ingredients

• Biyyam pindi                      2 cups
• Grated carrot                     1/2 cup
• Spring onions                      1/4 cup
• Green mirchi                       4 to 5 paste
• Coriander leaves                 chopped
• Salt
• Hot water

1. Take a vide bowl.  Add biyyam pindi, grated carrot, spring onions and salt. Mix well with spoon Add  hot water little by little and make into soft dough.
2. Take dough ( lemon size) kneed it , apply drop of oil on your palm and make it into smooth ball.
3. Press it with your thump and make it like a small cup  shape.
4. Complete the remaining dough also in cup shapes.
5. You can give stream in idli plates or you can set all prepared cups in holes (bottom) plate and stream them separately.
6. Cook for 10 to 12 minutes.
7. Check with spoon or knife .

 Garama garam Kudumulu are ready to eat. Serve with tomato and palli chutney.

My Note

Spring onion gives subtle flavor.
Biyyam pindi is available in almost all stores. No need to follow tedious process like soaking rice then grinding etc.

Vegetable Noodles

Vegetable noodles is a kind of recipe which can be done either for Breakfast, Lunch or Dinner. It is very healthy as it contains lots of vegetables. Very easy to eat and one of the favorites mainly for children.

Let us go to start.

Ingredients

• Chinees noodles                                         200 gms
• Carrots
• Beans
• Cabbage
• Green, Yellow and Red peppers
• Spring onions
• Garlic pods                                                 3 to 4 chopped
• Ginger                                                         1/4 inch chopped
• Black pepper powder                                  1/4 tbsp
• Soy sauce                                                     1 tbsp
• Coriander leaves
• Oil
• Required salt 

How I did it

1. Bring water to boil in a wide vessel. Add little salt and few drops of oil.
2. Add the noodles in the boiling water. Stir and cook till becomes just cooked not too soft. It should be firm. Oil in the noodles help them not to stick to each other.
3. Drain them in sieve and pour cold water to remove excess starch and prevent it sticking each other. Keep aside.
4. Heat a wok or pan add little oil and let it heat.
5. Add chopped garlic and ginger. Stir fry for a minute.
6. Then a ad spring onion, stir well till turns transparent.
7. Add chopped vegetables, stir fry till the vegetables are cooked. Don't cook too much. Leave little crunch in them.
8. Add cooked noodles and give good stir.
9. Finally add soya sauce, salt, pepper powder and coriander leaves. Saute for couple of minutes. Switch of the stove.
10. See all the noodle and vegetables mixed well and noodles get coated with sauce.
11. Garnish with more spring onions.

Transfer into a bowl. Serve with chilli sauce or tomato sauce.

My Note

• With regard to quantity of vegetables you add, it depends on ones taste. If you are fond of vegetables add little more vegetables.
• Cooking of vegetables, it is according to your convenient. Beans will take time to cook. After beans half cooked then add carrorts etc.

Multi Grain Bread Sandwitch

Hi Friends

Today it is lightly drizzline and the climate is very pleasant. Everybody is at home and want to eat something hot and light as an evening snack. I planned to prepare hot toasted sandwich as we are very fond of sandwiches. Especially my kids. We used to eat grilled sandwich in chat bhandars at Hyderabad. Me  having electrical sandwich maker at home, I thought of preparing these today. Very easy to assemble this great tasting sandwich. Gets done with in short time. Layering the ingredients between 2 bread slices, toasting and simply eating.

I have prepared mint chutney in my fridge. There are lots of different varieties of bread. Each have its own taste and benefits. I preferred and chose multi grain bread slices for today. OK. let us go to prepare sandwich.

Ingredients

• Multi grain bread  slices
• Kheera /cucumber                                slices
• Tomato                                                slices
• Onion                                                   finely chopped
• Pudina/mint green chutney
• Butter

For Pudina green chutney

• Pudina                                                     1 cup
• Coriander leaves                                      1/4 cup
• Green mirchi                                            3 to 4
• Garlic flakes                                             4 to 5
• Ginger                                                      1 " piece
• Onion                                                       small one
• Sugar                                                       1 tbsp
• Black salt                                                 1/4 tbsp
• Fresh lemon juice                                     1 tbsp

How I did green chutney

1. Wash pudina/mint, coriander leaves, ginger, green mirchi.
2. Grind all ingredients except lemon juice into smooth paste. Transfer into a bowl and add fresh lemon juice and mix well.
3. It should be little thin into a spreading consistency.

How to fill 

1. Take 1 slice of bread, apply butter. Butter makes bread moist.
2. Apply green mint chutney to another bread slice, top it with tomato and keera slice and sprinkle little chopped onion on it.
3. Cover this with butter spread slice.
4. Keep it in the toaster and toast it.
5. Toasting of sandwich depends on your taste.

Serve with ketchup. See the taste. You can't stop with one slice as it it YUM.

My Note

• To get creativity and for variation, you can fill it with little mint leaves, you can apply hot or sweet sauce.
• You apply little ghee to bread slice and sprinkle sugar and toast it. Kids likes this very much.
• You can fill slices with left over potato curry also.
• You can fill with any dry curry also.
• If no bread toaster is available, one can toast on pan also.

Vegetable Ragi Rotte

Hi Viewers

Today I am coming with healthy diet and which can be incorporated into your breakfast menu ie the great RAGI ROTTE mixed with VEGETABLES AND GREENS. Breakfast is the very important meal of the day. Eating the healthy breakfast is the best way to start your day. So prefer this kind of healthy breakfast and be healthy.

Ragi is known as finger millet and is one of the ancient grain and this ragi rotte is traditional diet. Ragi can be used in various ways like ragi malt, ragi mudda, ragi dosa, ragi sankati, ragi laddu and easy ragi soup etc. Todays recipe is ragi rotte which is a nice breakfast item.

OK.Let us go to prepare.

Ingredients

• Ragi flour                            1 cup
• Chopped Vegetables           2 1/2 cups (Carrot, Onion, cabbage)
• Green chillies                      5 to 6 Finely chopped
• Peanuts                               1/4 cup (coarse powder)
• Curry leaves                        finely chopped
• Salt to taste
• Oil

How I did it

1. Wash and grate carrot and chop onion and cabbage. Keep aside.
2. In mixing bowl or plate pour ragi flour, chopped onion, grated  carrot and cabbage, chopped green chillies, coarsely ground peanuts powder, chopped curry leaves and mix well.
3. The moisture content of onion and vegetables may be enough to make a dough.
4. If necessary add little water to make soft dough.
5. The dough should be soft so that it is convenient for you to spread on the tava. That is the consistency of the dough.
6. Take non stick. Grease it.
7. Take a fist full of dough. Place it on the greased tava, pat it on the tava with your fingers gently spread  into a round shape. Wet your hand in between.
8. Punch 3 to 4 holes on rotte, so that it will cook evenly.
9. Heat the tawa on medium high flame till rigi rotte becomes crispy.
10. Press it down with spatula, so that it is cooked well inside.
11. Flip it and sprinkle little oil and cook.

See the taste of perfect crisp and soft ragi vegetable rotte. Serve with curd tastes good.

My Note

• Generally I use 2 nos of tavas and spread on one while another is getting cooked, as it save your time and quick process and serve.
• You can add any vegetables like beetroot, carrot, cabbage , mullangi, bottle guard etc and greens like menthi, palak etc.
• You can add either chopped onion/spring onion.
• These vegetables enrich the flavor and are healthier.
• With same procedure you can use rice flour instead of ragi flour.

ENJOY AND HAPPY COOKING, BE GOOD TO YOURSELF BY  EATING A HEALTHY BREAKFAST.

You may also like

• Ragi Ambali
• Ragi Dosa
• Ragi Sankati

Idly With Sprouts

Hi Viewers

Today I am coming with healthy, nutritious, protein rich idly with sprouted whole green gram.
Generally we made normal idly, rava idly and kanchi idly etc. See this Good for Health idly for your breakfast. You can prepare this for change and for health purpose also and surprise your kids with this yummy breakfast. Easy to prepare.

Try by your self and taste. OK.Lets go to prepare to prepare awesome combo breakfast.

Ingredients

• Idli batter                                                4 to 5 cups ( fermented)
• Sprouted whole green gram                    3/4 cup
• Ginger                                                    1 " piece ( finely chopped)
• Green chillies                                         2 Chopped

How I did it

1. Stream the sprouts for 5 minutes.
2. Mix these sprouts, chopped ginger and green chillies in the idly batter and mix well. 
3. Already having salt in idly batter. No need of adding salt.
4. Grease the idly plates. Pour this batter into idly plates and stream for 10 to 15 minutes.

See the taste. It goes well with a cup of sambar or onion chutney.

My tip

• You can prepare rava idly also with combination sprouts.
• This perfect plant based food can use in salads and sandwiches also.
• You can add grated carrot also in idly batter.
• Kids likes this colourful combination.

Nutritional Info

• Sprouts contain less colories compared with other snacks.
• Having fiber and other essential minarals.
• It helps to maintain health and beautiful skin.

Gunta Ponganalu

Hi Friends

Here I come for you with delicious Rayalaseema breakfast spacial ie GUNTA PONGANALU. Easy to prepare and takes less time. Just you need gunta ponganala pan. Generally  when I make dosa batter, I make dosa one day and then the next day these shallow fried fritters ie gunta ponganalu with the remaining batter. Kids like this very much.

OK Let us go to prepare this easy recipe

Ingredients

• Rice                           3 cups
• Urad dal                    1 cup
• Fenu greek seeds       1/4 tbsp
• Onion                         finely chopped
• Green chillies              coarsely ground
• Curry leaves               finely chopped
• Salt to taste
• Oil

How I did it

1. Wash and soak rice, urad dal and fenu greek seeds for 7 to 8 hours.
2. Grind it into soft batter.
3. Add salt and keep aside. Let it ferment for 8 to 9 hours.
4. Add finely chopped onion, green chilles and chopped curry leaves into the batter.
5. Take gunta ponganala pan, add little oil in every hole and pour battter upto 3/4 in each of it. Sprinkle little oil and let it fry.
6. Cook for 3 to 4 minutes on medium flame. See it is in golden brown.
7. Flip it with folk or spoon and sprinkle with little oil. See that both the sides cooked well.

 Serve with any chutney or curd.

My Note

• Serve this as snack also. Or Pack for lunch box as special.
• Normally we feel thirsty when we eat dosa. To avoid this we use to dip gunta ponganalu in curd and eat them.
• Use non-stick pan instead of the traditional iron one. You can make oil less gunta pongalalu in them.

Ragi Dosa

Hi Friends

Today I thought of preparing dosa with healthy grain RAGI/FINGER MILLET.The texture of this dosa is very much like normal dosa but taste is different and is also filled with health benefits.The colour of this dosa is matches the ragi skin colour and  it hardly takes any effort require to make this healthy dosa. The preparation needs to be done the night before you are planning to prepare this dosa.

OK Let us go and prepare ragi dosa

Ingredients

• Organic ragi flour                              3 cups
• Urad dal                                           1 cup
• Fenu greek seeds                              1/2 tbsp
• Required salt
• Oil

How I did it

1. Wash and soak urad dal and fenu greek for 4 to 5 hours.
2. Add water to ragi flour and mix it well to make it into a thick paste. Add water in intervals and keep mixing until the flour is dissolved.
3. Then grind soaked urad dal and fenu greek seeds into smooth paste and mix in ragi batter.
4. Add required salt and mix well.
5. Let the batter for ferment at least 7 to 8 hours. It depends upon the temperature of your room.
6. Check the consistency next morning and mix little water if necessary. The consistency should be like the normal dosa batter. 
7. Heat dosa pan on medium heat.
8. Pour a ladder full of batter in the center of the pan and spread it like we do it for dosa.
9. Sprinkle little oil and let it roast.
10. Then flip it and add little oil and let it roast both sides.

Serve with different side dishes and chutneys and enjoy the wonderful dosa. I prepared masala baigan and vulli karam as side dishes for breakfast today.

My Notes

1. You can add chopped onions, chopped chillies, any chopped vegetables in ragi batter.
2. Instead of ragi flour, one can use ragi grains also. Soak ragi grains and grind it and prepare dosa .
3. Ragi dosa can be made without urad dal as well. Urad dal gives you the required consistency for the dosa and the dosas come out wel.

Nutritional info

Ragi is rich in calcium,protein and iron.
Ragi can also be used for losing weight loss as it has amino acid and Tryptophan which reduces appetite.

Ulli Pasarattu

Ulli Pesarattu with Allam chutney and Molaga Podi

After long time, I have chosen to prepare one of the traditional breakfast in Andhra Pradesh ie Ulli Pasarattu which made with green gram/moong dal. Having rich nutritional values and providing high quality of protein, it becomes part of a healthy breakfast in everybody's family.

If guests have informed you before and if it is odd time for meal, it is easy for you to soak moong dal and prepare pasarattu for them. It can also make up a nice filling snack for the guests.

OK Let us go to prepare ulli pasarattu

Ingredients

• Moong dal                               1 cup
• Rice                                         1/2 fist
• Hing                                         pinch                                        
• Oil
• Salt to taste

For sprinkle on pesarattu

• Onion                                    2 (finely Chopped)
• Green mirchi                         1 chopped
• Ginger                                   1 inch finely grated
• Curry leaves                          chopped
• Cumin seeds                          1/2 tbsp

How I did it

1. Soak moong dal and rice for 4 hours.
2. Wash thoroughly and drain it.
3. Grind it by adding hing. Carefully add water. Moong dal doesn't require much water.
4. Add salt to grinding and mix well.
5. Meantime mix all the ingredients shown above for sprinkling on pesarattu well.
6. Heat dosa pan on medium heat. 
7. Pour  batter and spread like normal dosa. Dribble oil little around this pasarattu.   
8. Sprinkle the mixed onion etc. on pesarattu.
9. Gently press the onion on to the pesarettu. So that onion etc will stick to batter.
10. Flip nicely after one side is cooked and sprinkle little oil.

   Ulli pasarattu is ready to eat. Serve hot with allam chutney and molaga podi.

My Notes

• If you have green gram sprouts, grind it and add fist of rice four for crispiness if you have no time for soaking.
• You can made pesarattu with  paccha pesalu (Whole gram) also.
• Soak little rice along with paccha pesalu for crispiness of dosa.
• No need of fermentation. Just grind it and make it immediately.

Vada

These vada/garelu mostly prepared during the festival days. No festival completed without garelu in the South Indian kitchen. Light and fluffy packed with perfect flavour and packed with protein. My children likes vada, idly with sambar and allam chutney as breakfast. Mostly this is our Sunday special. My granddaughter calls them Indian doughnut :)

Ingredients

• Urad dal                                               1 cup
• green mirchi                                         2 (chopped)
• salt to taste
• Oil for deep fry

How to Prepare

1. Soak urad dal for 6 to 7 hours.
2. Wash urad dal and discard water from soaked dal.
3. Add soaked dal into mixer grinder and add salt.
4. Add little water at intervals depending upon the requirement.
5. Grind it till soft touch.
6. Transfer it into a bowl.
7. Beat with your palm to fluff the batter by adding 1 tbsp of oil.
8. This is the right way to be done to the batter to be fluffy.
9. Heat the kadai, add required oil for deep fry.
10. Take water in a bowl.
11. Wet your fingers and take a small portion of batter and shape into a round ball. Flatten the batter with your fingers.
12. Make a hole in the middle of the vada and drop one by one gently.
13. Fry on medium heat till they turn into golden brown.
14. Take out garelu with slotted ladle and place them on the paper napkin. So that paper napkin absorbs excess oil.

Serve them with allam chutney.

My Note

Add salt while grinding only. Otherwise batter may thin down if you add salt after grinding.
To incorporate air beat the batter with your palm or fingers.
You can add chopped totakura or chopped onion also in the batter.

Vegetable Adai

Hi Viewers

Today I am going to introduce well balanced dish full of nutrients. A delicious breakfast VEGETABLE ADAI. It becomes difficult for most moms to look for breakfast items daily. The Vegetable Adai is mostly made in Tamilnadu, which is closer to our native place Nellore.

Here is the way that I make vegetable adai

Ingredients

• Rice                                                           1/2 cup
• Uppudu rice(boiled Rice)                          1/2 cup 
• Channa dal                                                4 tbsp
• Urad dal                                                     2 tbsp
• Hing                                                           pinch
• Dry red mirchi                                           7 to 8
• Curry leaves                                              chopped
• Carrot                                                        2 Finely grated
• Onion                                                         2 finely chopped
• Salt to taste
• Oil

 How to prepare

1. Soak 2 varieties of rice, channa dal and urad dal  for 5 to 6 hours.
2. After washing grind it little bit coarsely.
3. Add dry red chillies also at the time of grinding.
4. Transfer the batter into the bowl.
5. Then add salt chopped onion , grated carrot , hing and chopped curry leaves.
6. Mix well and let it be for 10 to 15 minutes.
7. The consistency of the  batter should be little thick.
8. Heat non stick pan.
9. Sprinkle little water on it. It should stream immediately and come to normal heat.
10. Spread batter on it. Sprinkle 1 tbsp of oil and cook on low flame.
11. When turns into little gold color flip it and grease it on the corners and cook 

A delicious, healthy and quick breakfast is ready to eat. See the taste and serve with onion chutney. Don't forget to finish your breakfast with a cup of delicious filter coffee.
My Note

With a bit of planning and exact execution it is easy to make.
This  post will help you in the busy morning.
It is one regular breakfast item in my kitchen. My grand son who is 6 years is a big fan of this item
You can add chopped palak , little bit grated cabbage also.
You can sprinkle grated panner also on adai after cooking both sides.

Billa kudumulu /Thavilla Billalu

Hi Viewers

To day I am coming with typical traditional breakfast item ie Billa kudumulu/Thavilla billalu. This item is prepared very few house holds in Andhra Pradesh, Karnataka and Rayalaseema. This is also known as Tavilla billalu. The recipe sounds so simple and tastes yummy yummy in taste when compared with regular breakfasts. It can be eaten for dinner as well.

This is a combination of rice and toor dal. Combine 3 cups rice and 1 cup of toor dal grind into coarse powder. I have kept it in advance and store in air tight container.

Let us come to the recipe.

Ingredients

• Rice                                 3 cups
• Toor dal                           1 cup
• Oil
• Salt according to taste

How to prepare

1. Rice and Toor dal needs to be made into coarse powder in 3:1 ratio.
2. Take heavy bottom vessel. Add 3 cups of water, add 1/2 tbsp of oil and required salt.
3. Let it boil.
4. Simmer the flame add 1 cup of rice and toor dal mix slowly. Let it cook for 5 minutes.
5. Stir well and switch off the stove.
6. At final stage it looks like upma. Let it cool for some time.
7. Mix well with your hands.
8. Next grease your hands with  little oil.
9. Take a small  ball of dough round and flatten or oval shaped and keep aside. 
10. Take tick bottom tawa, let it heat on medium heat, add 2 tbsp of oil, place these prepared billakudumulu on tawa.
11. Apply oil on both sides and fry both sides till golden brown in color and crispy.
12. It takes little more time but tastes yummy yummy.
13. Follow the same procedure for the remaining dough also.

Serve this garama garam billa kudumulu with yerragaddala karam with dollop of ghee or with coconut chutney.

Notes:

• Cook billa kudumulu on medium flame. So that they are crispy on the outer layer. 
• You can made this billa kudumulu  with rice rava which you get in the market with a combination of grated fresh coconut instead of toor dal in 3:1( rice rava and grated fresh coconut).

You can steamed these like how we do for idli instead of frying them on the tawa. You can use idli stand and steam. This is a healthier version of billa kudumulu.

You can use this rice and toor dal rava for the purpose of upma also. Watch my blog for kandinuka upma which I would post very soon.

Finally I would like to say thank to my blogger friends for visiting my blog. Without your support, it is not possible for me to reach my goal.

Yours
Kusuma from Kusuma's Abhiruchi

TAWA IDLI

Hi Viewers

Today I am going to  introduce amazing, yummy and lip snacking snack item TAWA IDLI .  There are many ways to utilize left over idlis. Normally we made upma out of left over idlis by adding chopped onion, mirchi etc. This tawa idli is too tempting recipe.You can have it for your snack item also. My grandson likes this relaxed breakfast of idli with coconut chutney. I love this cool idea of making snack item with idlis.

Let us go to procedure .

I think you will not be disappointed.

INGREDIENTS

• Left over idlis
• Molaga podi/ idli podi
• Ghee

left over idly

HOW TO PREPARE

1. Take thick flat pan.
2. Heat it on a medium flame.
3. Spread ghee on pan.
4. Place idlis on the pan. Again add little ghee.
5. Roast them both sides until it is crunch on the out side.
6. Take folk. Make cuts on the top of the idlis.
7. Sprinkle molaga podi on it.
8. Switch off the stove.
9. Tawa idli is ready to eat. This is aromatic way to eat idli.

idly ready to cook

roasted idly with molaga podi

Serve garam garam with a cup of masala tea. Very tempting.

NOTE

For preparation of molaga podi/idli podi, refer my blog Kusuma,s Abhiruchi.
You can made idli as cubes also and the preparation is same.
You can prepare tawa idli not only with left over idlis for change you can prepare with fresh idlis also.

Leave your valuable suggestions. Blog is not complete with readers advises and compliments.

Pesara Punukulu

HELLO VIEWERS

Is it raining outside?? Are you feeling cold?? Do want to try something hot to munch along with your tea?? Go for it. Pesara Punukulu is a healthy and a tasty snack. Not many ingredients, little preparation and everybody will love it.

All you need:

• Pesalu                 2 cups
• Green Chillies      4
• Ginger                 1 inch
• Garlic cloves        2-3
• Jeera                    1 tbsp
• Salt according to taste
• Oil to deep fry

How to Prepare:

1. Soak 2 cups of the moong dal (Pesalu) for atleast 4-5 hours. 
2. Wash and blend the dal into a coarse paste. Don't add any water to it. Instead add required salt to it when you are blending. 
3. Now finely chop green chillies, ginger, garlic cloves and add it to the paste. 
4. Add 1 tbsp of jeera and mix it well.
5. Now take a pan and add oil. Put it on a medium flame. Now make round dumplings out of the mixture and drop them slowly into the oil. Fry them on a medium flame until they turn into a lovely brown colour. 

Ready.. Dip them in allam chutney and have them along with a cup of hot tea. Wah bhai Wah.. kya baat hai.. yummy..

Yours
Kusuma from Kusuma's Abhiruchi

Poha Upma

Hello

This is Kusuma. Welcome to my blog Kusumas abhiruchi. As the weekend is coming closer, you might be thinking of a different breakfast for your family. Try this Poha and Moong Dal Upma. It takes a a very less time to prepare.Quite healthy and filling also. Moog dal is very nutritional too. This yummy breakfast you can also take as snack item at any time of the day.

Now let see how to make it.

INGREDIENTS

• Thick Poha  (dampudu atukulu)         2 cups
• Moog dal                                          1/2 cup
• Fresh coconut (grated)                      1/4 cup
• Green chillies                                     3 (finely chopped)
• Turmeric powder
• Curry leaves
• Coriander leaves
• Oil

FOR POPU

• Mustard seeds
• Cumin  seeds
• Urad dal                                                    1 tbsp

HOW TO PREPARE

1. Soak moog dal for 2 hours
2. Wash poha. Strain it and keep aside for 10 minutes
3. Poha absorbs the water and puff up a little, like sponge
4. Heat the pan, add oil, let it heat.
5. Then add mustard seeds, when spluttering add jeera, urad dal, curry leaves, green mirchi and turmeric powder. Fry briefly for a min.
6. Add poha, soaked moog dal and salt.
7. Stir well thoroughly to mix every thing.
8. Cover with lid and let it stream for  5 to 7 minutes on very low flame. Stir in between.
9. Turn off the stove.
10. Finally add grated fresh coconut and coriander leaves . Mix well.

     Serve this with sanagala podi (Gun powder) or any other chutney

 Kitchen suggestions

You can do this by adding vegetables like peas, beans, carrot, potato etc.
You can prepare without moog dal also.

Set Dosa

Today I am blogging with my favorite set dosa.  This is one of the dosa variety. First I have tasted this set dosa in hotel at chikkadapally in Hyderabad. A stack of 3  fluffy, spongy dosas served with good combination of chutney and kurma.3 per plate would be just right for us.

Recently when I went to my sisters friend Madhavi, Advocates house, I have tasted the same yummy  yummy set dosa with combination of coconut chutney. I asked Madhavi about correct measurements and I have prepared  this delicious  set dosa twice in this month. Thank you Madhavi for this yummy yummy recipe.

Ingredients

• Rice                                   2 cups
• Sabhudana                      1 cup
• Poha                                  1 cup
• Fenugreek seeds           1 tbsp
• Curd                                   1cup (mix with little water)
• Salt to taste
• Oil

soaked rice and sabhudana in curd, wet poha

Ready dosa batter

How to prepare

1. Wash rice, sabhudana and fenugreek sees and then soak them in curd or little thick butter milk for 6 to 7 hours.
2. Wet poha with little water.
3. Grind altogether into very soft and thick batter.
4. Add salt.
5. Keep for over night for fermentation.
6. The thickness for the batter should be  as such when poured on the tawa it should be automatically  set itself.
7. Pre heat tawa. Pour batter. Add 1tbsp oil.
8. Cook it for roughly 2 minutes on low flame.
9. Flip into other side also and cook.
10. It should not be brown.

Serve this with coconut chutney and kurma.

Dosa with coconut chutney

Mysore Bonda

Today I am very much interested in introducing the made easy snack Mysore Bonda. It is a hot snack item. Ingredients used for mysore bonda is commonly available,  but taste is unique. My daughter who is in London prepares this for breakfast.  Try at once and see the taste.

Ingredients

• Maida                                                       2 cups
• Rice flour                                                2 tbsp
• Green chillies                                         2 chopped
• Cumin seeds                                           1/2 tbsp
• Fresh coconut                                         1/4 coconut(finely chopped)
• Salt to taste
• cooking soda                                           pinch
• Curd                                                          required( add little water to curd)

How to prepare

1. Take a bowl, add maida, rice flour, green chillies, cumin seeds , fresh coconut pieces and salt to taste. Mix well. 
2. Add sour curd little by little into above flour and make smooth resultant paste like vada batter or with dropping consistency.
3. Keep aside for 3 to 4 hours
4. Take kadai add oil and heat it on medium heat.
5. Drop the batter into oil like small rounds and deep fry them like turns into golden brown

      Serve with coconut chutney tastes nice.

 

Apalu

This is a rare and time taken  and tasted and tasted  breakfast. It is very delicious dish. When we were in Nellore, my mothers aunty who used to live in Channai prepared this yummy apalu and they were very tasty. Whenever she comes to our place at Nellore, she prepared these apalu. She used to sit on the floor with the gas stove in front of her and with a big container full with apalu batter. Now she is 90+ years old andstays with her son at Channai. She still prepares Apalu with same interest and same tase. It takes much time to prepare such a treat as breakfast as we are 10 members. This apalu is easy to make but requires practice.

Ingredients

• Raw rice                                               3 cups
• Boiled rice                                            1 1/2 cup
• Black gram                                           2 tbsp
• Fenugreek seeds                                 1 tbsp
• Fresh coconut                                       1
• Salt to taste
• Oil

How to prepare

1. Soak both the rices along with black gram and fenugreek seeds in the morning.
2. Grind them in the evening into soft batter. Mean time  chop the fresh coconut and grind them well by adding  sufficient water and take out the coconut milk by straining with strainer.
3. Add this coconut milk to batter and add salt. Mix well.
4. Let it ferment over night.
5. This procedure is for the next days breakfast.
6. The final batter should be like dropping consistency.
7. Take a non stick apam pan ,heat it on a medium flame
8. Spread 1/2 tbsp of oil on it. Take a big spoon, pour batter with it and spread it.
9. Thin layer forms on out side of apam and thick on middle.
10. Cook it for 2 minutes.
11. Don't turn and don't cook other side.

    Serve with coconut chutney.

My tip

Instead of coconut milk you can add coconut water and little sugar in the batter.

Uttapam

Today I want to share with you readers the delicious South Indian breakfast "Uttapam". It is made from rice and urad dal, a cousin of the lentil. It is a best breakfast and easy to make. My mother prepares regular dosas on the first day after the batter is prepared. She prepares Utappam with the same batter on the second day. I am also following same as my mother.

Ingredients for dosa batter

• Rice                                               3 cups
• Urad dal                                        1 cup
• Methi seeds                                   1 tbsp
• Salt to taste

Wash and soak rice, urad dal and methi seeds for 6 to 7 hours. Grind it in the wet grinder into soft batter.
Take it into big vessel and add salt and mix well. Dosa batter is ready for preparing uttapams.

Ingredients for preparing uttapam

• Dosa batter                                     required quantity
• Onion                                             chopped
• Green mirchi                                   paste them
• Curry leaves                                   chopped

How to prepare uttapams

1. Take dosa batter add onion, green mirchi paste and curry leaves and mix it well.
2. Heat dosa pan on medium heat ,apply/ spread 2 drops of oil on it.
3. Pour dosa batter on the pan and pour 1 tbsp of oil around the uttapam roast it.
4. Then turn the other side and again apply 1/2 tbsp of oil around uttapam and let it roast / cook.

      Remove it into serving plate and serve it with Idly podi, coconut chutney.
      My children likes to take with curd.

Note
I am having mini uttapam pan in my house. You can make 7 mini uttapams at a time. Children like this mini uttapams very much.

My tip
You can add tomato, grated carrots or capsicum also along with onion.