INSTANT BREAD IDLIES !!!!!!!

Now a days HEBBAR'S KITCHEN videos & recipes are getting popular & i became also fan of it & followed few recipes too. One of them is INSTANT BREAD IDLIES. No fermantaion required here & you can prepare it within an hour. Ideal recipe for breakfast, lumch box & when unexpected guests are there. 

INGREDIENTS:-

Bread slices, white/whole grain - 4
rice rava/idly rava - 1 cup
thick curd, preferably sour - 1 cup
water -1& 1/2 cup water or as required
salt to taste
pinch of baking soda
oil to grease idly plate

METHOD:-

1. Firstly take bread slices & cut the sides. This helps to prepare white idlies.
2. Grind to smooth powder like bread crumbz & then transfer bread crumbs to a large mixing bowl.
3. Additionally add a cup of idly rava, also salt to taste & a cup of thick curds.
4. Further more give a good mix. Add water as required to prepare idly batter consistency. Also add 1/4 cup of water above the batter so that i doesn't dry up. Do no worry if your batter is watery, as bread & idly rava will absorb water.
5. Rest the batter for 20 to 30 mins. Then give a good mix, add water if required, adjust he consistency to of idly batter.
6. Just before steaming add a pinch of baking soda & mix well till it turns frothy.
7. Brush the plates with oil & pour the batter immediately into the idly plate. Do not rest he batter as other idlies.
8. You have to steam it on medium flame for 10 mins on medium flame. 
9. Allow it to rest for 5 mins then unmould.
10. Serve hot with chutney & sambaar.

HAPPY COOKING :))))))))

CHILLY CHEESE TOAST !!!!!

My son was craving for this & i had mozzarella cheese lying in my fridge. So,, decided to try both grilled & tawa version. I liked grilled version very much & my son liked tawa version. What i felt is i should have added little oregano & few chilly flakes to the mixture.  You can serve it as starter or for evening snacks or for kids lunch box.

INGREDIENTS:-

Bread – 6 slices
Cheese – 100gm (I used mozzarella), grated
Green Chillies – 1 (thin long variety)
Green Capsicum – half
Italian Seasoning 1/2 tsp

Chilly flakes - 1/2 tsp

Butter - 2 cubes (i used salted amul butter cubes)
Salt – if needed

METHOD:-

1. Cut green chillies finely, chop the capsicum – set aside. 

2.Take grated cheese in a bowl and mix green chillies, italian seasoning , chilly flakes and capsicum with it.

(Quantity shown here is after applying mixture to 3 bread slices)

3. Take the bread slice and apply butter to both sides.

4. Now apply the cheese chilli mixture. 

HOW TO GRILL ?

 Meanwhile preheat oven at 200 deg C for 3mins and grill it at the same temperature for 11 mins.

Cut diagonally n serve wid tomato ketch up

TAWA METHOD:-

Heat tawa and apply butter to both sides of bread and toast bread slices from one side.

Now keep flame low and turn bread slices to another side & apply chilly cheese mixture.

Now close the lid and turn the flame off when cheese completely melts (it will take 5 mins on low flame).

Cut diagonally n serve wid tomato ketch up.

HAPPY COOKING :))))))

NOTES:-

1. You can add one more green chilly minced to make it little spicy.

2. Or you can sprinkle oregano and chilly flakes while serving.

GRILLED MINT CHUTNEY & CHEESE SANDWICH !!!!!!!

I adopted this recipe from EDIBLE GARDEN. Its a simple, easy to make delicious sandwich. Kids will love it for sure 👍 An ideal dish for kids lunch box. As my son loves sandwiches very much, i keep trying different recipes. 

Ingredients:

8 slices of bread of your choice
4 slices of cheese
For the Mint Chutney:
A bunch of fresh mint leaves
1/2 cup freshly grated coconut
1 green chilli
1/2 tsp minced garlic (optional)
A pinch of dry ginger powder or 1/2″ piece of fresh ginger
Salt to taste

METHOD:

Grind all ingredients together with very little water to a smooth paste.

To assemble and toast the sandwiches: Spread a generous amount of the mint chutney on one side of the bread slice. Top with a slice of cheese and toast in a sandwich maker until done. You can also toast in a pan on the stovetop with a pat of butter until both sides are golden brown and the cheese has melted. Or grill them in sandwich maker.

Serve mint chutney cheese sandwiches hot with ketchup.

HAPPY COOKING :)))))))

Vegetable Cooker Biriyani !!!!!!

My today's recipe VEGETABLE  COOKER BIRIYANI is from SWASTHI'S RECIPES. Easy to make & yummy to eat 👍

Ingredients (240 ml cup used)

1 ½ cup of basmathi rice (soaked for at least 10 mins)
1 potato cubed
1 carrot chopped
Fistful of green peas
1 onion sliced
1 tbsp. ginger garlic paste
Fistful of mint leavesCoriander leaves (optional)
1 to 2 green chili
1 tbsp. lemon juice (optional)
1 ½ to 2 tsp. Biryani Masala Powder (adjust to suit your taste)
2 ½ cups water or thin coconut milk2 to 3 tbsp.
Oilfried capsicum for garnish (optional)

Dry spices

1 bay leaf
4 green cardamoms
1 star anise
Two 1 inch cinnamon stick
6 cloves½ tsp. shahi jeera
Few pepper corn (optional)

For garnishing:

Few cashew nuts
Chopped mint & coriander leaves

How to make the recipe

Prepration

Soak rice for at least 10 minutes. Drain the water and set aside.Chop all the veggies and mint.

Making veg biryani

1. Add oil to a pressure cooker and heat it.
2. Add spices and fry till you get a nice aroma for one to 2 minutes. 
3. Fry onions until golden. 
4. Add ginger garlic paste and saute until the raw smell has gone.
5. Add all chopped vegetables, fry for about 2 minutes.
6. Add mint leaves, biryani masala and saute for 2 more minutes.
7. Measure and pour water or coconut milk, salt and lemon juice.
8. When the water begins to boil, add rice and stir
9. Close the lid and let the cooker whistle once on a low flame. 
10. Off the stove and when the pressure goes down, open the lid and fluff up.
11. Serve veg biryani with raita

Notes

If your rice is not cooked, just sprinkle some water and cover with a loose lid and cook for few more mins
If your rice becomes mushy, reduce the qty of water the next time you cook.
You can use store bought biryani masala powder. Using too much of masala powder can make your biryani bitter. So adjust the powder according to your taste.

HAPPY COOKING :))))))

MOONG DAL KHICHDI !!!!

 I am posting recipes tried & tasted by me after a long gap. Took a break inbetween 😜 I adopted this recipe from HEBBAR'S KITCHEN. Must say this is healthy & yummy recipe 👍 But in a hurry i forgot to add turmeric powder, hence the colour.

                 (After adding turmeric powder)

Ingredients

• ½ cup sona masuri rice
• ½ cup moong dal
• 1 medium green chili
• 1 tbsp ginger-garlic paste
• ½ inch ginger
• 1 medium tomato
• 1 medium onion
• ½ tbsp mustard seeds
• ½ tbsp jeera
• pinch hing
• 5 curry leaves
• 2 tbsp ghee or oil
• 3 cups water
• ½ tbsp turmeric powder

Instructions ( 1 cup =255 ml)

1. finely chop onion, tomato, ginger, chilli and coriander leaves. keep them aside.
2. take moong dal and rice in equal proportion.
3. wash and rinse rice and moong dal. add 3 cups of water to 1 cup of rice and dal combined together
4. cook it for 3-4 whistles. depending upon your cooker.
5. meanwhile, heat 2 tablespoons ghee in a pan and add mustard seeds, cumin seeds, curry leaves and hing.
6. when mustard seeds start spluttering, add onions. saute them till golden brown
7. once onions turns golden brown, add ginger garlic. fry them till raw smell goes away.
8. now add chilli and saute for a minute.
9. add tomatoes and fry on medium flame.
10. fry tomatoes till they turn mushy.
11. open your cooker once the pressure is released. add some water if the consistency is thick.
12. now add the masala over the cooked rice-lentils and mix well.
13. keep on low flame to simmer the khichdi till you get the right consistency.
14. yummy, tasty and healthy moong dal kichidi is ready 

1.   HAPPY COOKING :))))))))                                              

IDLY BURGER !!!!!!!

IDLY BURGER...sounds interesting na ! Actually it's a fusion food. Kids usually dont wana eat idly, dosas. & they love to eat burger any time. But burger buns are not that healthy. So, i substituted them with idlies :P . Patties are readily available in markets now a days. But i made it at home & followed my own recipe & it tasted good too. First thought will not add cornflour to the patty dough , But while frying everything got  seperated. & rava went bottom of the kadai. Then added cornflour to the patty dough & dipped the patty in the cornflour paste too & it came out nicely. But it looks like more roasted, actual fact is all coz of my previous disaster. The rava which went bottom of the pan coated with other patties too. So, please don't go by looks, prepare it & just enjoy the taste. 

INGREDIENTS:-

For burger patty:-

potato, boiled, peeled & mashed - 2 medium
onion, finely chopped - 1 medium
capsicum, finely chopped - 1/2
green chilly, finely chopped - 1
ginger- garlic paste - 1 tsp
garlic cloves. minced - 8
salt to taste
cornflour - 2 tsp
bombay rava - as required
oil for deep frying

Method:- 

1. Heat oil in a pan & add ginger garlic paste & fry for a while. Now add garlic, green chilly, onions, capsicum & fry for 2 mins on a medium flame.
2. Take a bowl & add mashed potatoes+all the ingredients in pan +salt+1 tsp cornflour & kneed it well
3. Make double the lemon size balls from dough & gently press them in between your palms.
4. Make very thin paste from rest cornflour & dip this patty in that paste.
5. Roll the patties on bombay rava & keep aside.
6. Heat oil in a kadai & deep fry the patties one by one.
7. When done take out from oil & keep them ready in a plate.

Note:- You can added cooked fresh/frozen green peas & grated carrots to the patty dough for extra taste.


INGREDIENTS IDLY BURGERS:-                                  

Now patty is done. Choose idlies according to moulds you have used. Will post the pics next to it.

Idlies - 2 OR 4
patties - 2
cheese slice - 2
tomato ketch up - as required
tomato slice - 2
ghee - 2tsp
lettuce leaves (i skipped this)
tooth pic - 2

  (If you are using these type of idly moulds, then use 2 idlies. Slice them into 2 & use)

   (If you are using these type of idly moulds, then use 4 idlies)

METHOD:-

1. Heat non stick tawa & spread a tsp of ghee on it. 
2. Now place idly slices/idlies on them.
3. Apply ghee  on upper sides too. & shallow fry them till golden brown.

4. Now take them in a plate & apply tomato ketchup on one side.

5. Place one tomato slice on one idly slice & then one patty & then one cheese slice & close it with another idly slice, tomato ketchup part down. 
6. Repeat same for another 2 idly slices.
7. Insert tooth pic on both & serve.

NOTE:- If you are using lettuce leaves place them before tomato slice.

HAPPY COOKING :))))))

HORSEGRAM DOSA !!!!!

HORSE GRAM DOSA is a healthy breakfast . This is nothing but our KULTHA RAMDAN recipe only the difference is no need to fermant batter over night & in kultha ramdan, we grind rice coarsely . Here, we grind everything together smoothly. I got this recipe from my gorgeous friend LAXMI SHENOY who is an alrounder. A must try one.

                                                                   (dosa batter)

INGREDIENTS:-

horsegram - 1 cup
urad dal - 1 cup
dosa rice - 2 cup
salt to taste
ghee - as required

METHOD:-

1. Soak horse gram, urad dal & rice together minimum for 3 hours.
2. Wash & grind them smoothly by adding enough water.
3. Take the batter in a bowl. Add salt & mix well.
4. Heat non stick dosa tawa, spread a laddle full of batter , drizzle ghee/oil on it & close the lid.
5. After a while turn it over , when done remove from fire.
6. Serve it hot with chutney/sambar/ any gravy/bhaaji/pickle.

NOTE:- If you are not using batter immediately, then keep it in fridge. Don't fermant it.

HAPPY COOKING:))))))

INSTANT POHA IDLI !!!!!!!!

I adopted this recipe from Hebbar's Kitchen. Must say very quick & easy recipe. No grinding & fermanting. But i steamed it for 20 mins instead of 10 mins...may be coz of my idly moulds. This is a must try recipe.

(I used these type of idly moulds & steamed for 20 mins)

(If you are using these type of moulds, then 10 mins are enough I think)

Ingredients

• 1 cup beaten rice / poha / avalakki (thin / thick variety )
• 1½ cup rice rawa / idli rava
• 2 cup sour curd / buttermilk
• pinch of baking soda / eno fruit salt
• water as required
• salt to taste
• oil to grease idli moulds

Instructions

1. soak 1 cup of poha in curd for 10 - 15 mins or till they turn soft. (rinse the poha with water if it is not clean)
2. now mash them nicely using back of your spoon.
3. now add 1.5 cup of rice rava, 1 cup curd and water as required.
4. mix and allow to rest for 10 - 15 mins. rice rava (idli rava) has to absorb all the water.
5. add water to get idli bater consistency.
6. finally add some salt to taste. just before steaming add a pinch of baking soda and mix well till it turns frothy.
7. brush the plates with oil and pour the batter immediately into the idli plate. do not rest the batter.
8. as other idlis you have to steam it for 8-10 mins on medium flame. allow it to rest for 5 mins then unmould.
9. serve hot with any chutney of your choice.

HAPPY COOKING :))))))