Idli |Soft and spongy idli's made from idli rava

South Indian breakfast is incomplete without Idli and dosa.Idli is the healthiest breakfast option.What is idli? Steamed rice and lentil cakes are known as idli.Traditionally Idli is made with dosa batter.Soft,spongy idlis can be made with idli rava/cream of rice too. Idli rava looks similar to our regular rava and is easily available in Indian stores.Compared to regular idli's the idli's made from rava require less soaking and labour .All you have to do is grind the urad dal only.I have used standard cup for measuringYou can use any cup just remember to measure both the rava and urad dal with same cup.The ratio is 2;1 ,for 2 parts rava one part urad dal.

Until my grand mother was alive only regular idli's were made .But when my mother took over the kitchen she found the idli's made with idli rava more convenient and happily accepted by the folks at home.Since then these idlis became part of breakfast menu.My kids don't prefer idli in their lunch box,so I reserve it for weekends.Usually Friday is the idli day at home.Steaming hot idlis with piping hot sambar.....Life can't be better than this!!!  

Arbi roast | Taro root roast| Colocasia roast|Chamagadda roast

Arbi/colocasia root/Chamagadda are a few names of the taro root .Basically it is a root vegetable commonly used in Indian cooking .In Northern India it is called as arbi where as in Andhra it is known as chamagadda. After cooking it looks like potato but actually isn't.Taro root is slimy in nature like okra .The leaves of this plant are also used in cooking .Check out the health benefits of taro root here .Arbi roast/taro root roast can be served as vegetarian side with rice or any flat bread.This is and extremely easy recipe and you don't need to horn any cooking skill to execute it.Taro root can be steamed/boiled/pressure cooked.Just make sure it doesn't become wobbly /over cooked.Use the spices to your discretion.Add or minus any ingredient except salt 😉.

Uggani /spring biryani

Uggani /spring biryani is a simple rustic south Indian sibling of poha.Unlike poha which is made from flattened rice uggani is made from murmura/puffed rice .Its often referred to as peasant meal as it is doesn't require any fancy ingredients and can be made with just few ingredients in hand .Uggani often comes handy when your pantry runs out of the supplies or even on that lazy weekend morning when you literally don't want your self strained with a elaborate breakfast.The better half of this Uggani is mirchi bajji .Its usually served with mirchi bajji along the highways in Andhra,When you are sceptical of trying food from petty stalls due to the source and quality of ingredients used in cooking,you can opt for this healthy uggani . Uggani never disappoints you as a accompaniment with evening chai (tea).

How to make paper roast dosa from scratch | Rice crepes from scratch | South indian dosa recipe |home made dosa from scratch|How to make dosa batter from scratch in a blender or mxer

By looking at the picture and title of the post you must have understood that today's post is dosa .Paper roast dosa or Sada dosa as it is generally referred. Idli's and dosa's are the most common  south Indian breakfasts  or you can say an integral part of south Indian cuisine .Paper roast or Sada dosa or ghee roast, if drizzled with generous amount of ghee (clarified butter) is a paper thin rice crepe usually served with sambar and chutney .

I have grown up eating home made dosa's  and idli's ,and thank god that my kids too are lucky enough to be fuelled with home made food .Though making dosa batter at home from scratch calls for some pre- planning but it is worth the time and energy invested .Yup "  THE FRUITS OF LABOUR ARE ALWAYS SWEETER  ",in  this context crispier, on the outer layer and soft at the inner layer .Usually a wet grinder is used to grind the batter ,but I have always seen my mother and grand mother grinding it in the mixer . So me too walk in their foot steps and make the dosa  batter in table top mixer . 

Andhra style beet root vepudu|How to make beet root stir fry | beet root stir fried with spices|south Indian style beet root stir fry

Starting today I am gonna start "Meatless Monday's" series where in I am going to post a vegetarian recipe on the blog.Though the week starts from Sunday here, I am going with the rest of the world . I think Mondays are for repentance .'Repentence' for what ?

Repenting for all the junk food that we wantedly or unwantedly stuff ourselves with, just in the name of 'weekends'. And now its time that we cleanse our body .Beet root is just the right vegetable to start with .

Peanuts and roasted gram chutney| Chutney for dosa and idli | South indian chutneys

South Indian food is incomplete with out the mention of chutneys ,and pickles.Be it from hot, sour,sour and sweet ....you just start naming it and there seems to be no end to the variations of chutneys .South Indian breakfast  generally starts on a savoury note .

Idlis, dosa, uttappam ......all are paired with chutneys  and sambar of course.  So today's post is a simple yet tasty Peanut and roasted gram  chutney that goes well with idly or dosa .I had served it with ragi dosa.This chutney even goes well with Meduvada.

Every south Indian house hold has its own recipe of chutneys .This is my granny's recipe which till today  I follow  . 

This is a blitz and serve chutney if the ingredients are ready .

Medu vada| urad daal vada from scratch| South Indian breakfast| Indian style savoury donuts|Indian snacks| Garelu

Medu vada or urad dal vada a typical south Indian delicacy is a must in every south Indian house hold for breakfast or snacks for the evening which is generally referred to as tiffin. These are often referred to as savoury donuts because of the shape resembling donuts .Nothing can beat the taste of these when served hot with a cup of coffee ...TOTAL BLISS .these can be served with chutney ,sambar or even just pickle.Or else these can be munched as it on their own !!!I don't need any thing else as accompaniment to just gobble it down .  These are so addictive that you cant stop munching with one !!!.check out the tips for a perfectly shaped and  crunchy from the out side and pillow soft inside .

WARNING:This post is loaded with pics check it out at your own risk .(lol)

Spinach with lentils| Palak dal |Palakura pappu

 UPDATED POST WITH NEW PICTURES ON 13/12/16

Dal's /lentils are rich sources of plant protein,so I make it a weekly twice affair on our dining menu.Alhamdulillah I have a Dal loving family ,my kids enjoy Dal to the extent that they  literally end up  drinking it if it is a sambar or some soupy Dal ,provided that it is not spicy .

Spinach as you all of you know is a power house of nutrients ,besides adding an earthy flavour to Dal adorns it with good colour which makes it even more tempting .

Served as lunch along with baked cauliflower , fryums plain rice ,curd,that was really a  satisfying as well as a nourishing one .

INGREDIENTS

FOR DAL:

• 150 gms toor dal
• 1 C spinach(chopped)
• 1 tomato
• a goose berry size tamarind(optional)
• 1/2 tsp red chili powder /3-4 green chillies
• 1/4 tsp turmeric
• coriander leaves 
• salt to taste
• 1 tbsp oil 

    TEMPERING:

  

•  1/2 tsp mustard seeds
•  1/2 tsp cumin seeds
•  2-3  red chillies
•  hing a pinch 
•  2 sprigs curry leaves
• 2 tbsp oil

METHOD

1. Wash Dal ,chopped spinach .
2. In a pressure cooker add all the ingredients except salt mentioned under Dal .
3.  Add water 2 inch above the Dal level  and pressure cook on high for 1 whistle and on medium heat for 4 - 5 whistles  or until the dal is soft .
4. Allow the pressure to leave on its own .
5. using a lentil masher  mash dal until creamy.
6. Now add salt and water as per your need .
7. In a tadka pan add the list under tempering allow it to crackle and pour it over dal and close the lid  so that the aroma of tadka infuses in dal .
8. Serve with rice or chapati .  

old pic of the post

..............................HAPPY COOKING