Idli Fingers with Garlic chutney

This Chutney is such a delicious combo with Idli that you will simply love the taste . 

(RECIPE CREDIT - SHYAMALA KINI AKKA)

Ingredients

For Idli Fingers

3-4 Leftover idli
2 tsp coconut oil 

Method

• Cut Idli into fingers and keep aside
• Heat oil in a griddle and then fry the idli fingers till crisp and brown on both sides and then serve it with garlic chutney

For Garlic chutney

1/4 tsp cumin seeds

1/2 tsp peppercorns

3 cloves of garlic

2 Dry red chilli

1/2 cup grated coconut

1 tsp tamarind 

1 tsp ghee

salt to taste

Method

• Heat ghee in a pan add cumin seeds, peppercorn, garlic, red chilli and fry till garlic turns brown and then grind it along with coconut, tamarind, salt to a fine paste and then serve with idli fingers.

Tomato & Beetroot soup

Would you like a delicious soup that is filling and also healthy? Then I would definitely recommend you to try this out and it would be your favourite soup too and it is all healthy. This is an easy to make soup and good light lunch time meal for anyone who isn't keen on eating lots. This soup is the key to anyone's meal time hunger, I actually came across this recipe when I was on Instagram and I decide to try this and it was a fab in the house. So do try this and comment in your replies in the space below.

Ingredients

RECIPE CREDIT - NEHA DEEPAK SHAH

2  medium sized Onion (sliced)

3-4 cloves of Garlic

1" Ginger (sliced)

1-2 Green chilli (depending on your spice level)

2 medium sized Carrots (cut into roundels)

1 tbsp Coriander stem (retain the leaves for garnishing)

1 small Beetroot (cubed or in quarters)

2-3 yellow Moong dal

3 Tomatoes (sliced)

2 tbsp oil

Salt and Pepper ( depending on your taste)

Butter and chopped Coriander leaves for garnishing

Bread croutons to top your soup (opt)

Method

• Take a pressure cooker add 2 tbsp oil and when it is smoking hot add in the onions, garlic, ginger, green chilli and sauté for a couple of minutes then add carrots, chopped coriander stems, small beetroot, soaked yellow moong dal, tomatoes then add 1+1/2 cups of water and pressure cook for two whistles.
•  Cool and grind it to a fine paste.
• Transfer it into a deep pot then add in the paste, and the required quantity of water and bring it to a boil.
• Season with salt and pepper as per your taste, garnish with coriander leaves.
• Serve piping hot with bread croutons.

Jackfruit Mulik

 These are traditional seasonal delicacy which is a wow ! I had learnt this recipe from my mil thanks to her for sharing such age old classic recipe with me the actual recipe calls for ground rice flour/ Idli Rawa but in this recipe we have added semolina to make it a little healthier , in case you need to follow the traditional way please do go ahead and swap semolina with idli rawa , it is amazing sweet and traditional one and very dear one to my heart as I have grown up seeing my mom preparing it whenever Jackfruits are in season . Do try this and let me know how did you find it to be :)

INGREDIENTS

1/2 Cup Jackfruit pieces (10 - 12) (deseeded)

1/4 cup Jaggery (can add more if needed depending on the sweetness of the Jackfruit)

1/2 cup semolina

1/4 cup coconut use fresh or desiccated

1/2 tsp ground elaichi powder / Green cardamom powder

Oil to deep fry the fritters 

Method 

• Grind Jackfruit pieces with jaggary to a fine paste (My tip is to grate jaggery and then whizz it.
• Take semolina in a bowl and add this jaggary puree little by little and blend it to make a semi thick batter.
• Add Green cardamom powder and mix well and keep aside.
• Now heat oil wet your hands pinch a small portion of the batter and deep fry in oil till golden .
• Serve as a tea time snack and enjoy with masala tea absolutely a bliss !!!

Chakli

 

CLASSIC POPULAR TEA TIME SNACK WHICH NEEDS NO INTRODUTION !

INGREDIENTS

2 CUPS RICE FLOUR 

1/2 CUP  URAD DAL 

1/2 CUP ROASTED CHANA DAL / CHUTNEY DAL/ DARIA DAL

2 TBSP BUTTER

2 TBSP ROASTED WHITE SESAME SEEDS

1 TSP  WHOLE JEERA

SALT TO TASTE

2 + 1/2 CUP OF LUKEWARM WATER

OIL FOR DEEP FRYING CHAKLI 

METHOD

• Roast 1/2 cup urad dal on simmer flame till dal changes colour and gets the nutty light brown colour with lovely aroma then switch off the gas. 
• Grind the roasted urad dal to fine powder and sieve and keep aside.
• Grind daria dal to a fine powder and sieve and keep aside.
• Now in a large mixing bowl add in rice flour, roasted urad dal powder, daria dal powder, mix well , add sesame seeds, whole jeera, salt to taste mix well and keep aside.
• In a pan add 2 + 1/2 cup water and add butter, heat the water till it's lukewarm and the butter melts and then add it to the rice flour chakli mix and knead to a smooth dough 
• Now pinch a small portion of the dough and put it in chakli press and press down and shape like spiral chakli.
• Now heat oil and deep fry till crisp and enjoy as a tea time snack.

Curry leaves and Peanut chutney Powder

Hello Readers hope you are all doing well on this fine day. I am actually posting here after a long hiatus, and I have come up with another healthy recipe with curry leaves and peanuts; a chutney powder which is a beautiful blend of ingredients which you can enjoy at any time of the day . You can satiate your taste buds by preparing this if your are a peanut lover like me and consumption of curry leaves have such a great benefits and the wonders it does to the human health and is certainly a go-to option for diabetics who can cherish this  as well . Inclusion of curry leaves isn't just to add some more flavour to the recipe, but it also has additional health benefits such as sustainment of hair for example. From a personal point of view, the smell of curry leaves certainly does turn a frown upside down and the compatibility of this with peanut chutney powder is as good as the compatibility of Tweedle-dee and Tweedledum. Thanks to my mum for sharing one more recipe which we are going to treasure :)

Ingredients

• 1 + 1/2 cups of curry leaves 
•  1/2 cup of roasted groundnuts/peanuts 
•  1/2 cup of desiccated coconut 
•  Small piece of Jaggery 
•  2-3 garlic cloves 
•  Salt to taste
• 1 tsp of oil

Method 

• Take a pan and add in 2 teaspoons of oil and add curry leaves. Roast it lightly till crisp. Please note to do this on a simmer flame( a very small flame), so that you don't burn the leaves. 
• Keep it aside on a separate plate once it is lightly roasted and crispy . Roast desiccated coconut a little till a light nutty brown colour and keep it aside. 
• Put all the ingredients in a blender and blend it to a course powder. Try it and enjoy it with anything complementary like idli or dosa. To all readers, please leave in your comments and feel free to give any feedback in the comments section below and happy cooking.