Rice Idli

rice idli

Idli is rice and lentil steamed cake. They taste best with sambhar and coconut chutney but you can also enjoy rice idli with chutney masala like that made by MTR.

Recipe of rice idli

2 cups parboiled rice (sela chawal)

1 cup dhuli urad dal (skinless split black gram)

2 tsp salt or to taste

1 tsp methi dana (fenugreek seeds)

1. Wash and soak rice and urad dal separately along with methi dana added to each. Soak them for 6 hours or overnight if possible.

2. Grind urad dal to a smooth paste and grind rice to a coarse granulated paste with granules to the size of semolina (sooji). Mix them together with hands. Batter should be of medium consistency that is neither too tight nor too watery.

3. Add salt and leave it for fermentation in a warm place for 8-10 hours. The batter should rise and smell sour.

4. Grease each mould of the idli stand. Take a pressure cooker or some wide, deep pan in which idli stand can fit properly.  Fill it with water so that level of water is below the idli stand.

5. Fill each mould of the idli stand with batter to the level. Remember not to overfill them since idlis need space to swell in size.

6. Place the idli stand in the cooker or a pan and cover with a steel plate and put some weight on it. Put it on stove. As soon as the water begins to boil and steam starts coming out, turn the heat to medium and cook for about 15 minutes. Insert a clean knife in 1 idli. If it comes out clean, idli is done otherwise steam for 2-3 minutes more.

7. Take out the stand from the cooker or the pan and let it stand for 2-3 minutes before taking out idlis. Take out rice idli with the help of a clean knife. Repeat the same procedure with the rest of the batter.

Note- If you live in cold climate, preheat oven to warm, turn it off. Leave the batter to ferment in this oven for 7-8 hours. If you live in a country like U.S., use kosher salt. Also, the water for soaking should be either spring water, filtered tap water or boiled water. Point is to avoid chlorine in the water.

(Semolina) Rava Pongal

rava pongal

While casually surfing through net, I came across this wonderful recipe of rava pongal. This is a healthy South Indian breakfast which people from other parts can eat as a nice variation to regular fare. Rava pongal uses 2 main ingredients that is, rava or semolina and moong dal instead of dal and rice used in pongal. It's healthy and tasty and try it yourself before believing me.

Recipe of rava pongal

1 cup rava (sooji/ semolina)

3/4 cup moong/mung dal (split, skinless green gram)

1 tbsp cashew nuts- broken

1/2 tsp mustard seeds

Salt to taste

1 1/2 + 4 cups water

1 tbsp ghee (clarified butter) or oil

1 tsp ginger- garlic paste

2-3 green chillies- slit

1. Heat a kadhai/ wok and dry roast moong dal till aromatic and light pink. Take out from the wok and wash it thoroughly.

2. Place moong dal, 1 1/2 cups of water and salt in a pressure cooker and cook to 1 whistle. Open the cooker after 3-4 minutes.

3. Place the cooker on heat to evaporate the water in moong dal.

4. In the mean time, dry roast rava till aromatic and some golden grains appear. Take rava out of kadhai.

5. In the same kadhai, heat ghee or oil. Add mustard seeds and when they pop, add cashew nuts. Add ginger-garlic paste and green chillies. Brown them lightly. When the water in moong dal dries, take it off the heat.

6. Returning to kadhai, add 4 cups of water and bring it to boil.

7. Add rava slowly, stirring with other hand. Add moong dal and salt. Mix well. Cook stirring till pongal gets thick. Cook it to desired consistency. Turn off the heat. You can add lemon juice at this stage if you want it tangy. Serve rava pongal hot.

Oats Upma

oats upma

Rolled oats or simply oats are a healthy and easy breakfast option. They are very low in calories and are heart protective. I have used Quaker oats which give excellent results. Oats upma is an almost instant food. Peanuts and cashew nuts are totally optional.

Recipe of oats upma

1 1/2 cup oats

1 onion- chopped

2 cloves garlic- chopped

1/2 inch piece ginger- chopped

1 1/2 cups water

2 tsp peanuts

2 tsp cashew nuts- broken in 4 pieces

Salt to taste

1/4 tsp red chilli powder

1 tbsp oil

1. Dry roast oats in a pan till their whiteness disappears and they look brownish. Take them out of the pan.

2. Heat oil in the same pan and add peanuts and cashews. Roast them for a minute. Add onion and sauté for 1 minute.

3. Add ginger and garlic and sauté for few seconds. Add water, red chilli powder and salt and cover the lid of the pan. Let 1 boil come.

4. Add oats and mix well. Lower heat and simmer covered till all water gets absorbed. Turn off heat and serve oats upma hot.

Healthy Bytes- Oats are a rich source of fiber, Iron, Thiamin and antioxidants.

100 grams of dry rolled oats contain-

380 Calories

67 gms Carbohydrates

16 gms Protein

6 gms Fat

0.7 mg Thiamin

Naan (Leavened Indian Flatbread)

naan

Naan is one of the popular breads of India which is also known abroad. Naan is more popular in Northern states of India where it is on the menu of most hotels and restaurants.

Recipe of naan bread

4 cups all purpose flour (maida)

1 tsp salt

1 tbsp sugar

1/2 cup milk

1/2 tsp baking powder

4 tbsp oil

Nigella seeds (kalaunji) - 1 tsp

1. Take a bowl and place all purpose flour, salt and baking powder in it. Make a well in the center.

2. In another bowl, mix milk, sugar and 2 tbsp oil. Pour this mixture in the center of the flour.

3. Knead this flour into soft dough adding warm water if necessary.

4. Add remaining 2 tbsp oil and knead again. Cover with a damp cloth and set aside for 15 minutes. Knead again.

5. Keep it in a warm place for 2-3 hours.

6. Divide the dough into 8 equal balls. Roll out each ball on a floured surface in thin oval shape. You can dust them in flour while rolling out if they are sticking.

7. Sprinkle nigella seeds in each and press lightly with rolling pin (belan).

8. Bake naan in a preheated oven till they puff up and become golden brown. You can also butter them to have butter naan. We enjoy them with dal makhani and shahi paneer.

Alternatively you can also cook naan in an electrtic tandoor or gas tandoor if own one.

naan bread

Moong Dal Pakora (Green Gram Fritters)

moong dal pakora

In the evenings when you crave something deep fried along with your hot cuppa chai, these moong dal pakora serve as a satisfying snack. They are also a popular North Indian street food. Street vendors serve moong dal pakora with green chutney and grated mooli (radish).

Recipe of moong dal pakora

1 cup dhuli moong dal (skinless split green gram)

2-3 green chillies- chopped finely

1 inch piece ginger- grated

Salt to taste

Oil to deep fry

1. Wash and soak moong dal for 2 hours. Drain and grind to a smooth paste along with rest of the ingredients except oil. Beat well. This is an important step to make fluffy pakoras (fritters) since air is incorporated in the batter while beating.

2. Heat oil in a karahi (heavy bottomed vessel). To check if it’s sufficiently hot, drop a small portion of batter in the oil. If it sizzles and comes to the surface, your oil is ready. Turn the heat to medium. Pakoda will be fried on medium heat.

3. Drop small portions of batter in the oil by a teaspoon or with your hand. Fry from both sides till the pakora turn golden brown. Drain on an absorbent paper. Serve moong pakora hot with green (dhaniya pudina) chutney or tomato sauce.

Meethe Chawal (Sweet Rice)

meethe chawal

I have come across many recipes of meethe chawal but this is by far the simplest one (my mom's recipe). This recipe is so simple that even a beginner can try his or her hands at it. I simply love meethe chawal and make it in a jiffy whenever craving sets in.

Recipe of meethe chawal/ sweet rice

1 cup basmati rice (chawal)

1/2 cup sugar (vary according to taste)

1 tbsp ghee (clarified butter)

2 cups of water

1/4 tsp elaichi (green cardamom) powder

1 1/2 tbsp chopped nuts like cashew nuts, raisins

Few strands of saffron (kesar) or 1/4 tsp turmeric powder

1. Wash and soak rice for 20 minutes. Drain.

2. Heat ghee in a pressure cooker and roast cashews and raisins. Drain and keep aside.

3. If you don't have saffron to give yellow color to the chawal, roast turmeric powder in ghee for 2 seconds.

4. Add rice, sugar, 2 cups of water, cardamom powder and saffron (if you are using it) to the pressure cooker. Let 1 whistle come. Turn off the heat. Take out on a serving platter and garnish with toasted nuts. Serve meethe chawal warm.

Lauki Ki Sabzi (Bottle Gourd Curry)

lauki ki sabzi

Lauki is very light and easy to digest. It’s good for people who are ill as well as for healthy people. Although one can make lots of dishes with lauki like raita, paratha, barfi, halwa, today we are going to make lauki ki sabzi or curry from it. 

Recipe of lauki ki sabzi

1 medium lauki (ghiya/ bottle gourd/ doodhi)

2 medium tomatoes- pureed

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

Salt to taste

A pinch of asafoetida (hing)

1&1/2 tbsp oil

lauki pieces

1. Peel and cut lauki in 1 inch wide thin cubes.

2. Take a pressure cooker, put enough water and lauki pieces but not too much as lauki will also leave water. Add turmeric, red chilli, coriander powders and salt.Close the lid of the cooker.
3. Cook on a high heat for 6-7 minutes.
4. In a tadka pan, heat oil. Add cumin seeds and when they change color, add hing.

5. Add tomato puree. Fry till oil begins to separate from the puree.

6. Add this puree to the boiled lauki. Cook for 1-2  minutes.

7. Transfer to a serving dish and garnish with chopped coriander leaves. Serve hot lauki ki sabzi with rotis or boiled rice.

Healthy Bytes- Since lauki is very low in calories; it can be a part of weight loss diet. Juice of lauki is good in acidity, ulcers and indigestion. It is also rich in fiber so it helps prevent constipation. Lauki also prevent fatigue. Nutrition in bottle gourd per 100 grams-

Energy- 12 K calories

Carbohydrates- 2.5 grams

Protein- 0.2 grams

Fat- 0.1 gram

lauki