Masala Idly - Idly LeftOvers

What to do with left over idlis. Idly upma is the only option that comes to our mind. For a change you can try this masala idly, idly pieces tossed with onion, tomatoes, capsicum and the regular spices. Its so flavorful and spicy, takes less than 15 mins to prepare. Here's the recipe!

Ingredients

Left over idlis - 5 or 6, cut into cubes or any preferred size
Onion - 1, chopped finely
Tomatoes - 2, chopped finely
Garlic - 2 or 3, chopped finely
Green chilli - 1 or 2, slit lengthwise
Capsicum - 1 tbsp, finely chopped (use any color)
Red chilli powder - 1/4 tsp
Garam masala - 1 tsp
Coriander leaves - fistful, finely chopped
Oil - 2 or 3 tsp
Curry leaves - few
Salt a pinch
(You can also use vegetables like carrot, cooked peas etc optionally)

Method

• Heat oil in a pan and add the curry leaves, garlic and green chillies. Saute for few mins. Then add the chopped onions and saute until they turn transparent. Now add the chopped tomatoes, red chilli powder, garam masala powder and required salt.
• Saute until the tomatoes turn mushy. Now add the finely chopped coriander leaves and the cubed idlis. Mix well and turn off the flame. Keep covered for couple of minutes so that the flavors blend well. Serve warm with plain curd or with ketchup.

Aviyal Recipe - Kerala Style Aviyal - Adai Aviyal

Avial is a traditional kerala dish prepared with mixed vegetables, curd, coconut and is seasoned with coconut oil and curry leaves. This can be served as an accompaniment for Adai dosa or with rice. You can use as many vegetables as you wish, just omit those mushy vegetables like tomatoes, cabbage, brinjal, raddish, ladies finger etc. Aviyal has to be seasoned with coconut oil, so do not substitute that with any other oil. Now, to the recipe!

 
Ingredients


Vegetables of your choice (Carrots, beans, potato, yam, drumstick, plantain, arbi etc) - 1 cup
Curd - 2 tbsp

To grind to a smooth paste

Grated coconut - 2 tbsp
Cumin seeds /Jeera - 1/2 tsp
Green chilli - 2 or 3

For the seasoning

Coconut oil - 2 tsp
Mustard Seeds - 1 tsp
Curry leaves - few
Red chillies - 1 or 2

Method

1. Cut all the vegetables into bite size cubes and cook them with salt and turmeric powder. Do not overcook. They should retain their shape perfectly.
2. Grind the grated coconut with cumin seeds and green chillies
3. Mix the cooked vegetables and the ground paste in a pan and boil for few minutes. Check for salt and add if required
4. Add the curd, mix well and switch off the flame. Once added the curd don't keep the avial on stove for more than a minute
5. Do the seasoning with the above mentioned ingredients and enjoy with Adai dosa or with hot steamed rice.

Kollu Rasam - HorseGram Rasam - Kollu Recipes

Here is another recipe made with Kollu. After learning the benefits of horsegram this has become a part of our regular menu. The process for making kollu rasam is very easy, tastes good and healthier too. So, is there any reason to avoid this? Also check the recipe for Kollu Masiyal here.

Ingredients

Kollu (HorseGram) - 2 tbsp
Tomato - 1, crushed
Tamarind - gooseberry size, soaked and extracted
Coriander leaves - few, finely chopped
Salt and hing as per taste

To Temper

Ghee - 1 tsp
Mustard seeds, methi seeds, curry leaves and red chilli as per taste and preference

To Grind to a coarse powder

Garlic - 2 or 3 cloves
Jeera - 1 tsp
Pepper - 1/2 tsp

Method

• Soak kollu overnight with enough water. Drain the soaked water, add fresh water and pressure cook for 3 whistles in high flame and simmer for 7-10 mins. Mash it well and set aside.
• Grind Garlic, jeera and pepper to a coarse powder.
• In a pan or vessel add the crushed tomato with enough water and add the coarsely ground powder, salt, hing and bring it to a boil. Then add the extracted tamarind water. When it starts to boil add the mashed kollu and the water along with it. Add chopped coriander leaves. Bring it to a rolling boil (i.e it should just start boiling) and turn off the flame.
• Do the tempering and pour it to the rasam. Serve hot with steaming rice.

Kollu Masiyal - HorseGram Masiyal

Until couple of days back I had never thought of including kollu (horsegram) in my menu. I was actually thinking they were used only for cattle feed. But when I happened to watch a cookery show in which Madam Revathy Shanmugam was making a dish out of Kollu and she was talking about its health benefits, instantly I started browsing to know more about it and I prepared this masiyal the next day itself. As I haven't tasted any dish made out of this legume I was little scared as how it would taste, thankfully there was no compromise :-)

Few things has to be noted while cooking this legume. Like any other legume this has to be soaked overnight or atleast for 5-6 hours and then pressure cooked for 3 whistles and then simmer for 5-10 mins. It doesn't mash up well like the dals. So I had to give a pulse using my mixer to get a coarse texture. You can use the kollu cooked water for making kollu rasam. I made the rasam too, recipe to be posted soon. You can also sprout this like any other pulses to improve its nutritive value

Ingredients

Kollu - 1/2 cup (soaked overnight)
Shallots - 6
Garlic cloves - 5 or 6
Tomato - 1
Green chilli - 1
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Hing - 1/4 tsp
Salt as per taste

To Temper

Oil, mustard seeds, urad dal, curry leaves and red chillies

Method

• Take a pressure cooker and add the soaked kollu, shallots, garlic, chopped tomatoes, green chilli, cumin seeds, turmeric powder and hing. Add enough water to pressure cook. Close the lid and cook for 3 whistles in high flame and simmer for 7-10 minutes.
• Allow the pressure to subside. Drain excess water and reserve this for using Kollu Rasam. Use a hand blender or a mixer to mash/grind it coarsely. If using a mixer just pulse twice or thrice. A coarse texture should be fine. You cannot mash it easily like we do for the dals. Add required salt and  mix well.
• Do the tempering and add it to the masiyal. Enjoy the nutritious kollu masiyal with hot rice.

Health Benefits

Kollu aids in reducing cholestrol to a great extent. It helps relieve menstrual problems in women. Regular intake of horsegram water or adding adding sprouts or any horsegram recipes in your diet daily treats irregular periods. Horsegram water is also used for regulating fever and treating cough/cold. Taking horsegram powder  in a little bit of water regularly, helps in treating and controlling skin rashes and boils.

What's the best way to cook your vegetables?

Have you ever thought if we are consuming the whole of the nutrients from our food. Then, couple of things has to be taken care. Cooking methodology & Cooking temperature.

How to store & preserve curry leaves, coriander leaves, mint leaves and green chillies

How to make your family eat the "Not Liked" vegetable

Give a twist to the most hated veggie of you or your family. A simple change in the cooking method will do wonders and make it their favorite. You can also share your own combinations/methods here. 

Masal Vadai - Masala Vadai - Paruppu Vadai

Masal vadai is a very popular snack of South India usually had with a cup of tea/coffee. It can also be served as a side dish for any rice, especially with curd rice. During summer days, we used to have this masal vada with pazhaya sadham and mango thokku. Nothing can beat this combo. Well! Are you carving for  a street food style masala vadai now? Here is a very simple recipe !!

 
Ingredients

Channa dal/Bengal gram/Kadalai paruppu - 1/2 cup + 1 tbsp
Red Chillies - 2 (adjust as per your spice needs)
Fennel seeds /Sombu - 1 tsp
Onion- 1 chopped finely
Green chillies - 1 or 2 chopped finely
Curry leaves - few
Coriander leaves - few chopped finely
mint leaves - 5 or 6, chopped finely (optional)
Salt to taste
Oil for deep frying

Method


Soak Channa dal (kadalai paruppu) in water for 3-4 hours. Drain the water completely and keep 1 tbsp of channa dal aside.

Grind 2 red chillies and fennel seeds first and then add the rest of the channa dal and grind without adding water coarsely.

Then add finely chopped onions, soaked and drained channa dal, which you have reserved seperately, finely chopped green chillies, finely chopped coriander leaves, mint leaves and few curry leaves to the ground channa dal mixture.

Take a small lemon sized ball from the channa dal mixture. Pat it slightly in the shape of vadas. Make the corners slightly thinner than the middle. Do the same and make a batch of patties.

Heat oil meanwhile.Check if the oil is hot enough. For this, drop a pinch of batter and if it raises immediately the oil is ready for frying. Drop the patties in the hot oil and fry them in batches, until they turn golden brown and crispy on both the sides. Drain in paper towel. Serve hot with tea/coffee, but curd rice is my favorite combo.

Notes 

• If we do not soak for enough time, vada may turn hard.
• You can add about a tbsp of rice flour for more crispness.
• You can also add ginger and garlic or ginger-garlic paste for added flavor
• You can also avoid red chillies and use only green chillies
• No need to add water while grinding
• When you drop oil, flame should be high. Simmer after you drop all the patties and cook in medium flame until done. 
• The number of patties you add to the oil depends on the quantity of oil you heat