Garlic Chutney | Easy Chutney for Dosa / Idli

Garlic Chutney

Spicy garlic chutney for Dosa /Idli.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2 to 3
Ingredients:

1. Onion,finely chopped- 1 medium( 3/4 cup)
2. Garlic,sliced - 6 to 8 cloves
3. Dry red chilies - 3 to 4( or according to taste,see notes)
4. Salt - to taste
5. Tamarind - 1/4 to 1/2 tsp( or according to taste)
6. Water- as required
7. Oil - as required

Instructions:

Heat oil in a pan,add onion and saute until it turns translucent.

Add red chilies and  garlic.Saute till onion turns golden brown.Switch off the stove.Now add salt and  tamarind .Allow it to cool slightly and grind to form a smooth paste adding 1 or 2 tbsp of water.

NOTES

• I used 4 Kashmiri red chilies,if you are using regular red chilies adjust according to your taste. 

Healthy Oat and Date Laddu | Oat and Date balls | No Added Sugar

Oat and Date Laddu

Healthy Oat and Date balls( Vegan, No added Sugar)
Prep Time: 10 minutes
Cooking Time: 5 minutes
Maked: 15 to 18 laddus
Ingredients:

1. Olive oil /coconut oil- 2 tsp
2. Oats- 1 cup
3. Pistachios - 1/4 cup
4. Cashew nuts - 1/4 cup
5. Flax seeds - 2 to 3 tsp
6. Soft Dates - 20 to 24( or according to taste)

Instructions:

Heat  oil in  a pan,add oats,pistachios and cashew nuts.Fry for about 5 minutes over medium low flame.Allow it to cool slightly  and grind to form a coarse powder.

Add the oats and nuts powder to a mixing bowl.Add the pitted dates and flax seeds.

Mix well using your fingertips ,until combined.( use a food processor ,if desired.)Roll it into 1.5" balls.Store in an airtight container.

NOTES

• You can also use almonds ,walnuts or any other nuts of your choice.
•  Adjust the quantity of dates according to your taste.
• I halved the recipe as you can see in the pics.

Mutta Puttu | Egg Puttu | Steamed rice flour cake with egg masala

Mutta Puttu

Steamed rice flour cake with spicy egg masala stuffing.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Egg- 3 small ( or 2 large)
2. Black pepper powder - to taste
3. Onion,finely chopped - 1 large( about 1 cup)
4. Green chilies,finely chopped - 1
5. Ginger and garlic ,finely chopped - 1 tsp
6. Curry leaves,chopped - Few
7. Turmeric powder - 1/8 tsp
8. Kashmiri chili powder- 1/2 to 1 tsp ( or according to taste)
9. Coriander powder - 1 tsp
10. Garam masala powder- 1/2 tsp
11. Tomato,finely chopped- 1/2 of a medium (about 1/4 cup)
12. Water - 1 tbsp
13. Salt- To taste
14. Oil- as required

To prepare Puttu:

1. Puttu Podi - 1 to 1.5 cups
2. Water- as required
3. Salt- to taste
4. Grated coconut- as required

Instructions:

To Prepare Puttu mixture-In a bowl,combine together rice flour and salt to taste.Sprinkle water a little at a time and mix well with your finger tips.It should look like bread crumbs and should not form a dough.( To check if it is done,take a handful of the wet puttu mixture and press it.If it holds its shape and crumbles easily when pressed again then the consistency is right.).Cover and keep aside for 10 to 15 minutes.

In a bowl,combine together eggs,salt and pepper powder to taste.Lightly beat the eggs and keep aside.

Heat oil in a pan  add the beaten eggs and scramble them.Transfer to another bowl and keep aside until required.

Heat oil in the same pan,add onion,green chilies,ginger,garlic and curry leaves.Saute until onion turns golden brown.

Now add turmeric powder,Kashmiri chili powder,coriander powder and garam masala powder.Mix well and saute for about 30 seconds over low flame.Next add tomato and salt to taste and mix well.

Cook over medium heat until tomato turns mushy and masala starts to leave the sides of the pan.Now add 1 tbsp of water and mix well for few seconds .Add the scrambled eggs .

Mix well until combined.Add more salt if required.Turn off the heat and keep aside.Now to prepare puttu place 1 or 1.5 tbsp of grated coconut as the first layer in the puttu mould.

Next add 2 to 3 tbsp of the egg masala mixture .Loosely fill the remaining portion with the prepared puttu mixture.Top with  grated coconut.if desired.

Cover the puttu mould  with the lid.Fill the pressure cooker ( or the bottom vessel of the puttu maker) with water equal to half its volume.Bring it to a boil.Steam cook the puttu for about 5 to 8  minutes or until you see steam escaping from the tiny holes on the lid. Take out the mould and invert it onto a serving plate.

NOTES

• Adjust the quantity of chili powder according to your taste. 

Nadan Mathi Curry | Kerala Sardine Curry

Nadan Mathi Curry

Spicy and delicious Kerala style Sardine curry.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Sardines /Mathi - 500 gms
2. Mustard seeds - 1/4 tsp
3. Ginger,crushed - 1.5" piece
4. Garlic,sliced - 5 to 6 large cloves
5. Shallots,sliced - 3 to 4
6. Curry leaves - 2 to 3 sprigs
7. Turmeric powder - 1/2 tsp
8. Kashmiri chili powder- 2 to 2.5 tbsp (or according to taste)
9. Fenugreek powder - 1/4 tsp
10. Fish tamarind /Kudampuli - 3 to 4 small pieces( or according to taste)
11. Water - 1.5 cups( or as required)
12. Asafoetida - 1/4 tsp
13. salt - to taste
14. Oil - as required

Instructions:

Crush ginger and slice the garlic .Soak tamarind in water until required.

Heat oil in a manchatti /pan,add mustard seeds and let it splutter.Next add ginger,garlic,shallots and curry leaves.

 

Saute until it turns golden brown.Reduce the flame to low and add turmeric powder ,kashmiri chili powder and fenugreek powder.Mix well until combined.

Add tamarind and cook for one or two minutes,stirring continuously or until masala turns deep maroon.( make sure you do not burn the masala or else the curry will turn bitter)

Add sufficient quantity of water ( about 1.5 cups) and salt to taste.

Bring it to a boil.Add fish and gently swirl the pan. 

 

Cover and cook until done and gravy turns slightly thick.Add asafoetida and gently swirl the pan.

Add more curry leaves and cook for one more minute.Serve with rice or tapioca.

NOTES

• If you are using regular red chili powder,reduce the quantity to 1.5 or 2 tbsp , or according to your taste.
• 

Mysore Sada Dosa | Mysore Red Chutney

Mysore Sada Dosa

Quick ,easy and delicious Mysore sada dosa with spicy red chutney/spread.
Recipe source: YummyTummy,you can find the original recipe here.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Dosa batter -1.5 to 2 cups( or as required)
2. Ghee /Oil - as required

For red chutney:

1. Channa dal /kadala parippu - 1 tbsp
2. Urad dal/Uzhunnu  - 1 tbsp
3. Gralic ,sliced- 1 large clove
4. Dry red chilies - 3( see notes)
5. Red chili powder - 1 tsp( i used Kashmiri chili powder)
6. Grated coconut - 1/4 cup
7. Jaggery- 1 tsp
8. Tamarind - 3/4 to 1 tsp(or according to taste)
9. Salt - To taste
10. Water - as required
11. Oil - as required

Instructions:

Heat oil in a pan.Add channa dal and urad dal.Saute until it turns golden brown.

Add garlic and dry red chilies and  red chili powder saute for about a minute .Add grated coconut and mix well and saute over medium flame for about a minute. 

Now add jaggery,tamarind and salt to taste.Allow this to to cool a bit and grind to form a smooth paste adding sufficient quantity of water.

 

Heat a tawa/dosa pan.Lightly brush it with oil.(If you are using a non stick pan,do not apply oil on the tawa,if you do so you will not be able to spread the batter.)Spread a ladle full of batter to form a thin and large circle.Drizzle ghee /oil over the dosa.( use ghee for best results)

When it is cooked and the edges starts to brown spread 2 to 3 tsp of  the prepared red chutney over the dosa.

Let the dosa turn crisp.Fold the dosa and serve with sambar and chutney.

 NOTES

• Use Kashmiri red chilies ,if you like it less spicy and  it also gives a nice red color to the chutney .
• Adjust the quantity of jaggery according to your taste.

Oats- Moong Dal Tikki | Healthy Kids Snacks

Oats- Moong Dal Tikki

Healthy and delicious oats and moong dal tikki /pattie.
Recipe Source: Tarla Dalal,You can find the original recipe here.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Makes: 12 Tikkis
Ingredients:

1. Yellow Moong dal /split yellow gram- 1/2 cup
2. Quick cooking rolled oats - 1/2 cup
3. Yogurt - 2 tbsp
4. Onion,grated - 3 tbsp
5. Ginger and garlic,paste - 1 tsp
6. Green chilies,finely chopped - 1/2 tsp
7. Chaat masala - 1.5 to 2 tsp
8. Red chili powder - 1.5 to 2 tsp( according to taste)
9. Turmeric powder - 1/4 tsp
10. Garam masala powder - 1/4 tsp
11. Coriander leaves, chopped - 2 tbsp
12. Salt - To taste
13. Oil - 2 tsp

Instructions:

Wash and soak Moong dal in plenty of water for about 2 hours.Drain and cook with about 1 cup water until soft and all the water has evaporated.Allow it to cool completely.Blend the dal in a mixer to a coarse paste.

In a bowl,combine together together dal with the rest of the ingredients ( except oil).Mix well until combined. 

Divide the dough into 12 equal portions and shape each portion into round flat tikkies/patties.Heat a non stick pan,drizzle 1 tsp oil and cook the patties over medium low flame .Drizzle 1 tsp oil on top and cook until the patties turns golden brown on both the sides,turning once or twice in between. 

  

 NOTES

• Adjust the quantity of red chili powder according to your taste.