Showing posts from March, 2013

Healthy and Delicious Dal Idli Recipe: A Rice-Free Alternative

For those seeking a healthier alternative to traditional idlis, this Dal Idli recipe offers a nutritious and flavorful option without compromising on taste. Made with a combination of urad dal and moong dal, these idlis are not only delicious but also suitable for diabetics and anyone looking to reduce rice consumption. Ingredients: 1 cup urad dal 1 cup moong dal Salt to taste 1 tbsp oil 1/2 tsp mustard seeds 1 pinch asafoetida (hing) 2 tsp Bengal gram dal (chana dal) 1 green chilly, finely chopped Instructions: Soak the Dals : Wash the urad dal and moong dal thoroughly, then soak them in water for an hour. Grind the Batter : After soaking, drain the water and grind the dals into a fine paste using a grinder or blender. Transfer the ground dal paste to a mixing bowl and add salt to taste. Mix well to combine. Prepare the Seasoning : Heat oil in a small pan or tadka pan. Add mustard seeds and let them splutter. Add Bengal gram dal and sauté until it turns golden brown. Add asafoetida an

Kanpur Dal a healthy snack

A very simple but easy snack or churmur which can be given to kids when they want to munch something. Ingredients: Moong Dal - 1 cup Ghee - 1 tbsp Oil - 1 tbsp Salt to taste (Add a lttle peper powder or chilly powder for spiciness but this is optional) Method: Wash and soak moong dal for 5 mins. Drain and spread it on a cloth. Dry it in shade.  Transfer it to a dry vessel when all the water is absorbed. In a hard bottom pan heat oil, fry the dry dal. Add salt and chilly or pepper powder. Add ghee and mix well. Note: * Avoid ghee if it is served for adults. * Add salt while frying so that salt will get mixed up evenly.

Sukku Malli powder

Mixing this powfer with hot rice and ghee and having one or two balls once in a week is good for relief from stomach disorders. Can also take when there is severe body pain and ache. Ingredients: Dry Ginger - 1 inch Coriander seeds - 2 tbsp Salt to taste Method: Dry roast coriander seeds and dried ginger separately. Grind them to a fine powder along with salt. (Alternatively, 1 sp of dried ginger powder and 2 spoons of coriander powder and 1/2 spoon of salt can be mixed together).

Poondu Rice- Garlic Rice

Garlic Rice is a speciality of Chettinadu Cuisine. Good for health and relieves gastric trouble too. Ingredients: Rice - 2 cups Garlic Pods - 15 nos Red chilly - 2 nos Coriander seeds - 2 spoons Bengal Gram Dal - 1 tspn Urad Dal - 1 tsp Ghee -2 tsp Gingely Oil - 2 tbsp Mustard seeds - 1/4 tsp Curry leaves - a few Coriander leaves - 1/2 cup finely chopped Cashew nuts - 8 to 12 Salt to taste Method: Wash soak and pressure cook rice with 4 cups of water. The rice should not be sticky but separate. Heat 1 tbsp of oil in a pan, add mustard seeds and when it splutters add the bengal gram dal, urad dal, coriander seeds and red chillies. Fry them well and when they turn golden in colour add 5 to 6 pods of garlic and saute together. Remove from flame, when cold grind it to a fine powder. Heat 1/2 tbsp of ghee in a pan add the remaining garlic pods and fry them till they become golden brown in colour. Break the cashew nuts into pieces and fry them too till they become golden br

Delicious Leftover Idli Upma Recipe: A Quick and Tasty Transformation

    Transform your leftover idlis into a scrumptious and quick upma with this easy recipe. By incorporating flavorful ingredients like Milagaipodi and gingelly oil, this dish is sure to be a hit. Follow this simple guide to make a delicious Idli Upma. Ingredients: 8 leftover idlis 4 tsp gingelly oil 4 tbsp idli podi (adjust to taste) 1/2 tsp mustard seeds 1/2 pinch asafoetida (hing) Salt to taste 2 tsp ghee Instructions: Prepare the Idlis : Break the leftover idlis into small, bite-sized pieces using your hands or a fork. Heat the Oil : In a pan, heat the gingelly oil over medium heat. Add the mustard seeds and let them splutter. Add the asafoetida and sauté for a few seconds until fragrant. Add the Idli Podi : Add the idli podi to the pan and sauté for a minute, allowing the spices to release their aroma. Combine the Idlis : Add the broken idli pieces to the pan and mix well, ensuring they are evenly coated with the spiced oil mixture. Stir continuously to prevent the idli pieces