Unlike any other masala idli recepis which are stir fry idli with masala powder, this particular idlis are coated with special wet sauce. The highlight of the recepi is the kollu podi in the masala. You may substitute kollu podi with store bought or homemade idli podi, which works well too. The podi adds extra kick to the masala. One look might end up looking like idli coated with what we known as sambal locally or chilly paste but, you got it wrong 😁. 

I used rava idli which gives the dish additional flavor of urad dhal tempering but please feel free to try with plain idli as well. I like the crunch of urad dhal whenever you bite into one. Day old idli works fine with the recepi especially if you're cracking your head what to make with leftover idli this is the recepi for you. If you're using freshly steamed idli, do cool it completely before adding to the masala.

This recepi is perfect for breakfast or dinner. I made it for our dinner and had it on its own without any sides of sambar or chutney. Yes, its that good. The masala might scared you with the fiery colur but trust me it's not too spicy. The beautiful colur are derived from tomato and idli podi. We truly enjoyed this delicious masala idli and been making it since.

For Rava Idli

Ingredients

1 cup roasted semolina/rava

2 1/2 tbsp ghee

1 1/4 cups plain yogurt,room temperature

1/3 cup water

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp channa dhal

1 tsp urad dhal

2 sprigs curry leaves

1 green chilly, chopped

Pinch of hing/asafoetida

Salt to taste

1 1/2 tsp fruit salt/eno

Methods

In a bowl add semolima and keep aside.

In a pan, heat ghee and fry mustard seeds. Once mustard seeds splutters, add cumin seeds,chana dhal and urad dhal. Saute till urad dhal turns golden.

Add curry leaves and hing. Saute for 20 seconds and add into the semolina.

Add salt,yogurt and water. Mix well. Add fruit salt and stir to combine. 

Cover and rest the batter for 15-20 minutes.

Boil water in idli pan and grease idli mould.

Stir the prepared batter, add water if needed. The batter shouldn't be too thick or too thin.

Pour the batter into greased idli mould and steam for 10 minutes.

Remove from steamer and unmould. Keep aside.

For Kollu Podi

Ingredients

1 cup horsegram/kollu
15 curry leaves
1/4 cup urad dhal
1/4 cup channa dhal
12 dried chillies
1/2 tsp fenugreek seeds
1/2 tsp asafoetida
1 1/2 tsp cumin seeds
1 tsp gingely oil
Salt to taste


Methods

In a pan, heat gingely oil add horsegram and fry for 3 minutes or till the grains splutters. Transfer on a plate.

Add urad dhal,channa dhal to the same pan and fry till golden. Transfer on a plate.

In the same pan, add dry chillies,methi seeds,cumin seeds,asafoetida and curry leaves. Saute for 2 minutes Transfer on a plate.

Combine all fried ingredients and salt in a coffee grinder/spice grinder or dry grinder jar and grind for 2-3 minutes. Keep aside.

For Making Masala Idli

6 pcs rava idli

2 tbsp kollu podi

2 medium onion,chopped

2 tomatoes,chopped

1 tbsp garlic paste

1 green chilly,chopped

2 tbsp butter

Water as needed

1 tbsp chopped coriander leaves

Salt to taste

Methods

In a pan over medium heat, melt butter and sautee the onion till soft.

Add garlic paste and green chilly, sautee for another 1 minute.

Add tomatoes and season with salt. Cook till tomatoes turns soft and mushy.

Add the kollu podi,coriander leaves and water. Mix well.

Gently add the rava idli and coat it well with the masala. Cook for 1 more minute. Remove from heat and garnish with more freshly chopped coriander leaves.

Serve with chutney of your preference or as on its own.

Brinji Rice

 

Flavoured rice is my family's favourite rice. Be it Briyani,puloa,pilaf flavoured rice is always a hit in my household. Weekends are usually flavoured rice day for us. Since, the rice itself are flavoured, a simple sides of raita or kurma will do for a satisfying meal.

I cooked this delicious brinji rice for our Sunday lunch. Use basmathi rice for the finest long grain and what make this rice recipe special is the ghee fried bread cubes. It adds texture to the rice and the coconut milk enhance the flavour of the rice. Do use any vegetables of your preference..cauliflower is another great choice. A perfect one pot meal i shall say.

Ingredients

1 cup basmathi rice

1 cup water

1 cup coconut milk

1 bay leaf

1/2"inch cinnamon stick

1 tsp fennel seeds

3 cardamom pods

1 star anise

4 cloves

4 slices bread

3 + 1 tbsp ghee

Salt to taste

3/4 tsp ginger garlic paste

2 medium sized onion,sliced

1 green chilly,chopped

1/4 cup chopped carrot

1/4 cup chopped beans

1/4 cup green peas

1 medium sized tomato

1 medium sized potato

3/4 tsp garam masala

3/4 tsp chilly powder

10-12 cashews,broken

2 tbsp chopped mint leaves

2 tbsp chopped coriander leaves

Methods

Wash and soak Basmathi rice for 30 minutes.

In a pan over a low flame add ghee and sautee bay leaf,cardamom pods,cloves,fennel seeds,star anise and cinnamon.  

Add onion and green chilly. Sautee till golden brown. Add ginger garlic paste and cook till fragrant.

Add the carrot,beans,peas and potato. Cook for 2-3 minutes.

Add the garam masala and chilly powder. Cook till the raw smell leaves.

Transfer the cooked vegetable mixture to rice cooker. Add the rice,coconut milk and water. 

Add the chopped mint and coriander leaves as well. Season with salt and give a stir.

Cook till the rice are done. Meanwhile fry cashew nuts in ghee.  Fry the bread cubes in the remaining ghee.

Serve with fried bread cubes and sprinkle with ghee fried cashew nuts.

Vazhakai Bhaji

The very first time i had vazhakai bhaji ia on the street of Thekaddy, Kerala during our vacation. There's a one humble small stall with friendly vendor selling all sort of deep fried stuff namely from samosas,bhajis,vadai & etc. While waiting for the Kathakali show to start, we indulged ourselves with piping hot chai & freshly fried bhajis. Other than plaintain, we tried purple yam,aubergine and bread fruit bhajis as well. Definitely a treat for the cool Thekadady weather.

I have some plaintain given by a friend from his homegrown harvest and i decided to make some vazhakai bhaji with it. A very easy and simple recepi which is a perfect tea time snack. Crispy,crunchy,soft inside and with a little kick from the chilly powder, it has become everyone's favourite. Serve with hot chaya and chutney.

Ingredients

2 pcs raw plaintains

1 1/2 cups besan flour

1/2 cup rice flour

Pinch of asafoetida

1 1/4 tsp chilly powder

Pinch of cooking soda

Salt as needed

Water as needed

Vegetable oil for deep frying

Methods

In a big bowl, combine besan flour,rice flour,cooking soda,salt,asafoetida and chilly powder. Stir well.

Gradually add water to form semi thick batter. Cover and let the batter rest for 10 minutes.

Wash & peel the plaintain. Slice them thin  and coat with the batter.

Heat oil in a pan and deep fry on both sides till golden. Draim excess oil with kitchen towel.

Serve hot with tea and chutney.

Red Rice Poori

 

If you're watching your weight i shall say red rice are a great option for losing weight. The fiber content are much higher than regular white rice and red rice keeps you full for longer time period. Trust me, healty food doesn't have to be boring and this red rice poori is one of it. Rich in antioxidant and magnesium, red rice known for its many health benefits. The higher content of bran in red rice help with easy digestion, higher level absorption od oxygyen needed for the body for cells growth,lower diabetes and keep heart disease away.

I  bought a pack of red rice from my regular Indian groceries and tried my hands with red rice poori for a mild approach. The methods are the same way of preparing ordinary poori but wheat flour replaced with red rice flour instead. The poori puffed up well and yields a beatiful natural colur to the soft poori. 

I reserved some of the red rice for my other recepi which i'll try to post soon. I shall say i'm having fun with incorporating red rice for creating recepis and giving the best for my family. I serve this red rice poori with dhal and love the combo.

Ingredients

2 cups red rice flour
1/2 cup rava/semolina
1/2 cup warm water
1/4 tsp salt
1 tsp sugar
1 tsp vegetable oil
1 tsp butter
Oil for deep frying

Methods

In a large bow, add red rice flour,salt,sugar,semolina and oil. Mix well.

Add little warm water at a time to knead the dough into a dough.

Smear 1 tsp butter on the dough and cover the bowl. Let the dough rest for 10-15 minutes.

Knead the dough for 1 minute and roll the dough into equal sized balls.

Dust a clean working surface and your rolling pin with flour. Roll out the dough into medium thickness.

Over a medium flame, heat oil in a frying pan for deep fying. Gently slides the poori  from the sides of the pan to the hot oil.

Once the poori floats, gently press the ladle on one side for the poori to puff up. Flip the poori to cook on the other sides. Once the poori turns golden, drain the oil and place them on a plate lined with kitchen towel to absorb excess oil.

Continue the process with remaining dough.

Serve with gravy of your choice.

Notes

The oil shall not be too hot or too cold.

The dough should not be too soft. It shall be slightly stiff.

Do not roll the poori too thin this will prevent from the poori puffing up while frying.

Kunuku

I learnt this recepi from my late paternal grandma. This is no onion no garlic deep fried snack which can be served for breakfast or as tea time treat. Adai maavu or idli batter makes a delicious kunuku as well. I still remember the brief time i spent at my grandma's house whenever she prepare adai batter, she'll reserve some for making kunuku the next day.

She love to add coconut bits as a traditional recepi has the crunchiness of coconut on every bite. I skipped coconut in mine as Dandelions not fancy of coconut in their kunuku. Some add chopped onion and green chillies to their kunuku batter to enhance the taste personally, i prefer what i tasted in my late grandma's kitchen.

Food does brought back sweet memories with your loved ones 😍. I do miss her and her food. Blessed to learnt some of her cooking and will make sure both my Dandelions inherit the same. 

Ingredients

1/8 cup toor dhal

1/8 cup channa dhal

1/2 cup par boiled rice

1 tbsp raw rice

1 tbsp urad dhal

3 red chillies

1/4 tsp hing/asafoetida

Salt to taste

1 sprig curry leaves chopped

Oil for deep frying

Methods

Wash and soak toor dhal,channa dhal,raw rice, par boiled rice and urad dhal for 3-4 hours.

Drain the water and add the soaked dhal mixture with red chilly to a grinder. Grind into a slighty coarse paste by adding little water.

Add the ground batter to a mixing bowl, add chopped curry leaves,salt and hing. Mix well to combine.

Heat oil in wok,pinch the prepared batter a little by little and gently drop to the hot oil.

Cook on both sides till crispy and golden. Transfer to a plate lined with kitchen towel to drain excess oil.

Serve with chutney or chilly sauce.

Kanyakumari Crab Masala

 

Who doesn't love crab? Me! 🙋‍♀😂. Reason being i don't have patient or passion to crack open the crab shell. Somehow, i find the process quite messy and i'm not into it. Anyhow, my family loves crab and i'm bound to cook for them out of love 😍. Usually, my cooking crab session will always be on weekends as all family members gather for a good Sunday lunch.

We prefer both mud and blue crabs, for this recepi i use blue crab as that's what available in my market. Mud crab goes well with the same recepi and do double up the measurement according to your amount of crab. This recepi can be easily double up to yield a fabulous crab masala dish.

My family love this Kanyakumari crab masala to every bit. I served with steamed white rice and a side. It's spicy,coconuty and burst with flavour. 

Ingredients

500g blue crab,cleaned

1 tsp turmeric powder

1 tbsp fennel seeds

3 cardamom pods

1"inch cinnamon stick

4 pcs cloves

1 tbsp chilly powder

1 tbsp coriander powder

1 bay leaf

1/3 tsp black pepper powder

1 tbsp ginger garlic paste

2 onions,chopped

2 tomatoes,chopped

1 sprig curry leaves

2 tbsp chopped coriander leaves

Salt to taste

3 tbsp coconut oil

To Grind

4 green chillies

1/2 cup freshly grated coconut

1 sprig curry leaves

1 tbsp fennel seeds

Methods

In a grinder, grind coconut,fennel seeds,curry leaves and green chillies to a fine paste. Keep aside.

Heat oil in the pan and saute cardamom,bay leaf,fennel seeds and cinnamon stick. Add the onion and saute till translucent.

Add the ginger garlic paste and saute for 30 seconds. Add the chopped tomatoes and cook covered with lid till the tomatoes turns mushy.

Add the pepper powder,red chilly powder,turmeric powder amd coriander powder. Stir and cook till oil separates from the masala. 

Add the cleaned crab and stir till the masala coat well with the crab. Cover with lid and cook cook 5 miniutes.

Add the ground coconut paste mixture and salt. Stir well. Cover with lid and cool for another 5 minutes.

Once the crab are done. Swith off the heat and sprinkle with chopped coriander leaves.

Serve with hot rice.

Deep Fried Coconut Paste Prawns

 

Sometimes we all just need a simple no messy recepi to follow yet, delicious. I promise you, you're at the right place with this no fussy prawn recepi. Not much in ingredients wise and definitely no hassle preparation or cooking methods. Grab what we always have in the kitchen,mix,marinate and deep fried. Before knowing yummy prawn are ready to savour.

This is my own recepi which i created when i had very little cooking time. It goes realy well as sides with any rice-curry combination or even on it's own as snacking.

Do use thick coconut cream for the recepi as it helps to bind all the masalas and help to coat the prawns well. Mild creamy coconuty flavored prawn with spicy masalas are lip smacking goodness on a plate.

Ingredients

500g prawns,cleaned & deveined

6 tbsp thick coconut cream

6 tbsp coconut flakes

Salt to season

1/2 tsp chilly powder

1/2 tsp turmeric powder

1/2 tsp seafood curry powder

2 tbsp chopped coriander leaves

Oil for deep frying

Methods

In a large bowl add prawns, coconut cream,coconut flakes,salt,turmeric powder,curry powder and chilly powder. 

Mix well till the prawns are well coated with the masala.

Store in the fridge for an hour to marinate.

Heat oil in a wok and deep fried the marinated prawns in batches till done.

Transfer to a plate layer with kitcheb towel to absorp excess oil.

Serve hot with lemon/lime wedges and chopped coriander leaves.

Dhaba Style Aloo Gobi

 

Dhaba style aloo gobi is what we had during our North India vacay five years ago. Dhaba or small stalls serving food and beverages can be found on both sides of the road with variations of snacks. Young and old gather around this stalls to enjoy lip smacking delicacies.

We stopped at one of those Dhaba for our midnight meal after our flight and ordered paratha with their signature aloo gobi. A mixture of potato and cauliflower florets simmered in masala gravy goes well for the chilled night drive. They do serve both dry and gravy version of aloo gobi and we opted for the later which has no regret.

Back home, after years i tried my hands on one of North India famous Dhaba style aloo gobi and at a first bite, i was transport to the highway of Delhi. Good food does brought back sweet memories.

Ingredients

2 potatoes,cubed

1 cup cauliflower florets

2 medium sized tomatoes

2 onions, finely chopped

1"inch ginger,chopped

8 cloves garlic,chopped

1 bay leave

1 black cardamom pod

2 green cardamom pods

6-8 black peppercorns

3 cloves

1 tsp cumin seeds

1/2 tsp garam masala

1 tsp red chilly powder

2 tbsp coriander powder

1 1/2 tsp dried fenugreek leaves

1 tsp salt

2-3 tbsp oil

2 1/4 cups water

Handful coriander leaves,chopped

Methods

In a pot, boil water with salt and add potato and cauliflower floret. Boil till half cooked. Drain and rinse with cold water.

In a grinder, add black cardamom,green cardamom,tomatoes,ginger,clove and black peppercorns. Grind into fine paste.

Heat oil in the pan and fry potato for 2 minutes. Keep aside.

In the same pan, add cumin seeds,onion and salt. Fry till golden.

Add chilly powder,garam masala powder and coriander powder. Cook till raw smell leaves.

Add the ground tomato paste mixture and cook till oil separates.

Add fried potatoes and cauliflower florets and stir.

Add water and cook for 10-12 minutes. Add fenugreek leaves and coriander leaves. Stir and switch off the heat.

Serve with Indian flat bread or white rice.

Mango Halwa

I made this delicious mango halwa long ago and only posting the recepi now. It has geen more than six months and sorry for the delay. Hope i could consistently blog from now on despite of my full time job, being a mother two wonderful teenagers, my passion for reading and travelling and not to miss cooking and baking of course. With all this, finding time to blog is indeed hectic. I'll make sure to do it at my best.

Coming back to today's recepi, i bought few Indian mangoes. After enjoying some as it is, i decided to make use of it for my cooking and baking. That's how this sinfully yummy mango halwa comes to the picture.

Don't worry if you can't get your hands on Indian mango, any fully riped sweet mangoes works well for the recepi. As always, adjust the sugar according to your preference. Half cup of ghee is more than enough for the ghee oozing halwa as i used my very own homemade ghee. Stays good for 2-3 days (i wonder it might last that long, as mine gone within an hour) 😆.

Ingredients

1 cup cornstarch

3 cups granulated white sugar

3 cups mango pulp

1/2 cup + 1 tbsp ghee

1/2 tsp cardamom powder

Water as required

12-14 cashews,chopped

12-14 almonds,chopped

12-14 pistachio,chopped

Pinch of saffron

Methods

Add water to the cornstarch and stir well without lumps. Keep aside.

Heat 1 tbsp ghee in a pan and fry the cashews and almonds till golden. Keep aside.

Add the 1/2 cup of ghee to the same pan. Add mango pulp.

Add the diluted cornstarch to the pan and stir well till thickened.

Add sugar and keep stirring till mixture thickened. Add more ghee if necessary.

Stir continiously till a single mass formed and the mixture leaves the sides of the pan.

Add fried nuts,chopped pistachio and cardamom powder. Stir for anothet 6-8 minutes.

Pour mixture into a greased pan and smooth the top. 

Keep aside to set for an hour. Slice and serve.

Rose Latte

 

I had this rose latte in a posh cafe with a friend of mine. She highly recommended this flower tea latte for me to try and i shall thank her for the recommemdation. Indeed, it was one cup of heaven. I couldn't stop sipping the flower tea and almost ordered another cup of it..greedy me 😆. It was really gooddddddd.

Back home i give it a try and walla it came out really well. The key to the recepi is the steeping process. A well induced flavor of rose flower steeping in hot milk brings out the essence of the beverage to the core. Use a heavy bottomed pan to avoid the milk from burning.

You may use fresh red rose petals or dried version for the recepi but do make sure it's organic. The least we want is the chemical and pesticide loaded flowers for the tea. I used beetroot powder to give that wonderful red/pink colur to this delicious hot latte. Feel free to use few drops of fresh beetroot juice if you have any. No more cafe visit for my rose latte as i could easily make them on my own 😁.

Ingredients

1 cup whole milk

1/3 tsp beetroot powder

2 tbsp fresh/ dried red rose petals

2 tbsp maple syrup

Methods

In a heavy bottomed pan, boil milk and rose petals. Reduce heat and simmer for 2-3 minutes. Remove from heat and strain. Discard rose petals and keep the boiled milk aside.

In a serving cup add maple syrup and bertroot powder. Stir well.

Using a frother, froth milk and pour into the maple syrup nixture.

Garnish with dried rose petals.

Nepalese Vegetable Pulao

It has been months, i didn't visit my blog or updating any new recepis. I lost my beloved grandma last year October and it took sometime to cope with the loss. Thereafter, my elder Dandelion enter her University in November and started her campus life. As every year, year end been quite hectic in for working mom like me. All thia is the reason why i'm away from blogging and right now, i'm back. Sorry for the missing and delay of updating the blog, will try my best to keep it going with new recepis in coming days. Thank you for putting up with me.

Nepalese vegetable pulao is a light and flavorful one pot dish. Easy to cook and packed with flavours this delicious rice recepi is best serve on its own or with a gravy of your choice. Adding a dash of lemon juice gives a good finishing touch to the meal. 

You may add green peas as well or any other hard vegetables for variations. I added potato and cauliflower which goes really well. A perfect Sunday lunch to enjoy with family and friends.

Ingredients

2 cups Basmathi rice

1/4 tsp turmeric powder

3 cups water

1 bay leaf

1"inch cinnamon stick

3 black cardamom pods

2 green cardamom pods

3 cloves

1/2 tsp cumin seeds

1 large onion,chopped

2 potatoes, cut into cubes

1 tsp ginger garlic paste

3 green chillies,minced

1 tomato,medium sized

1 cup cauliflower

1 tbsp lemon juice

10-12 cashews

10-12 almonds

2 + 1 tbsp ghee

Oil as needed

Salt to season

Methods

Wash and soak Basmathi rice for 30 minutes.

Fry almonds and cashews with 1 tbsp ghee till golden. Keep aside.

In a heavy bottomed pan, heat oil and remaining 2 tbsp ghee. Add the cumin seeds. Once the cumin seeds splutters add cinnamon stick,black cardamom,green cardamom,bay leaf and cloves. Fry till fragrant.

Add turmeric powder,onion,ginger garlic paste and minced green chillies. Cook for a minute. 

Add the tomato and cook for 1 minute. Add the potato and cauliflower, reduce heat to low and cook for 3-4 minutes. 

Drain the rice and add to the potato mixture. Stir,add water and season with salt. Stir well and cover with lid. Cook till the rice are done.

Add the lime juice and gently stir without breaking the grains. Cover and rest it for 10 minutes.

Garnish with fried nuts and erve with gravy of your choice or on its own.