MANGO PUTTU

Apart from normal white puttu,I tried something different adding Mangoes (king of fruit) to make Mango Puttu.😁💛 Its very nutritious. Best way to make puttu colourful and interesting cum attractive especially for kids. These can be eaten as it is though it has gotten a sweet flavour. I have used mangoes as whole pieces as well as the pureed one to mix with the puttu powder. So lets dig into the recipe..

NOTE: Sweetness can be adjusted accordingly. I am just giving the rough measurement😊😊as some of puttu powder requires more liquid. 

INGREDIENTS

1 cup Puttu podi

2 Ripe Mangoes 

1 cup Fresh grated coconut

1/2 cup Grated Jaggery

Pinch of salt

Pinch of Cardamom powder (optional)

METHOD

First blend one mango adding little water until smooth paste. Make a small pieces with another mango. Now take a big bowl. Add puttu powder with salt and mango puree little by little to make it wet. To check the mixture if its ready, just take a small portion between your palms,and gently press, it should form a big lump. And when you press, it should break easily and crumble. But makesure the whole mixture should not have even tiny lumps. So mix it well using your fingertips. Let it rest for 15 min. In another bowl, mix coconut and jaggery together and keep it aside. Now take a puttu maker and layer it with 1 tbsp coconut  jaggery mixture first then 2 tsp of mango pieces and spread evenly. Then fill with mango puttu mixture and then again with coconut jaggery mix. Continue with the same process as shown in the picture till maker is completely filled. Place the maker on Puttu kudam or pressure cooker and steam for 7 to 8 min. Thats it 😊Tasty mango puttu is ready to serve😋😋

ENJOY!!!

GREEN MOONG IDLIS

Herez the supa healthy green idlies prepared with healthy ingredients. The texture is very soft, fluffy and just melts in mouth. I just love to have these hot hot😁Its best at the time of fasting as well which makes you light and filling.  

INGREDIENTS

1 Cup Green moong

1/4 Cup Urad dal

1/4 Cup Moong dal

2 tbsp Grated ginger

2 Green chilly

1 sprig of Curry leaves

Salt to taste.

METHOD

Wash the green moong, urad dal and moong dal together and soak atleast for 4 hours. Grind them along with green chilly, ginger and curry leaves. The consistency should be thick enough just like normal idly batter. If its runny or thin, then the fermentation wont be perfect. It will not rise and thus the result will end up with wet and flat idly. Now add salt and mix well and allow to ferment. After 5 hours, the batter has to double and turn light and bubbly. Next grease the idly moulds and pour gently into the moulds and steam for 15 to 18 mins . Once its done remove and allow to cool for few min. Loosen them with the help of spoon and remove them to a plate.Serve hot with your favourite dip 😋

NOTE:

Chopped ginger, green chilly and curry leaves can be added directly into the batter if you like to have a nice bite of these pieces. My people will keep aside😠so I came with grinding these 3 ingredients😁

ENJOY!!!

EGG PANIYAARAM

Its a variety egg snack. This acts as a light breakfast item as well. The additions of onions, green chillies gives a nice texture. The method of preparing the egg batter is same as you prepare for making Omelette. Only thing is the final method ,we make is through using non stick Paniyaaram pan. The look seems to be so cute🐣

NOTE: You can also add tomatoes and chopped capsicum for healthier version as well :) This turns out to be fluffy and super soft.

INGREDIENTS

5 Eggs

2 Onions (medium size)

3 Green chillies

1 tsp Grated Ginger

Chopped Curry leaves.

Salt to taste.

Oil or Butter for greasing the pan.

METHOD

In a bowl, add all the ingredients one by one except oil. Beat them well. Grease the paniyaram pan and heat it. Pour the batter upto 3/4 in each mold. Let it cook under medium flame. Once the base turns golden brown, flip them and cook again till the other side turns brown.

Serve hot with Filter coffee.

Enjoy!!

Leftover Rice KA Soft Idlies

Yeah you heard it right 😃Idlies made of leftover cooked rice. I had some leftover rice which was prepared during my Onam Sadya :) It was great celebrating with our dear friends. Sharing our Sadya pic as well. I forgot to keep one extra payasam 😕orelse it would have been a perfect pic.

Now that I had extra rice I taught of utilising making Idlies and that was my first try. Usually I end up making Tomato rice or Lemon rice or Carrot rice and the list goes on an on😜

These Idlies came out super soft and Tasted delicious with 'Sweet Potato Spicy Umman'. The best part in this recipe is it does not need fermentation. The addition of ENO SALT works well. Now lets dig into the recipe.

INGREDIENTS

1 1/2 Cup Cooked Rice

1 Cup Roasted Rava

1 Cup Yogurt

1 1/4 Cup Water

Salt to taste

1 Small pack Eno

METHOD

Blend rice with water and make it into a smooth paste. Transfer them into a bowl. Now add rest of the ingredients one by one. Mix well and let it sit for about half an hour. After that add a bit water if necessary as the rava absorb the water content. Now pour the batter into the greased Idli mould and steam for about 10 to 12 min under low flame. Enjoy hot hot with ur fav dip 😁

ENJOY!!

PODI DOSA WITH PEANUT CHUTNEY

Podi dosa is nothing but dosa topped with Idly podi or Spicy powder. Its a variety type dosa which tastes soo good and which makes its even more delectable. It goes well with any type of chutney or sambar. I served with Peanut chutney which equally tasted YUM :) 

INGREDIENTS FOR IDLY PODI

1 Cup Urad dal

2 tsp Jeera

3 Dry Red Chillies

3 tsp Coriander seeds

1 tsp Peppercorns

8 to 10 Curry leaves

Pinch of Hing

Salt to taste

METHOD

Dry roast all the ingredients one by one except hing and salt. Let it cool down and grind the mixture into coarse powder adding salt and hing. Keep it in a air tight container. It will stay fresh more than a month.

INGREDIENTS FOR PEANUT CHUTNEY

1 Cup Roasted Peanuts

1 Onion

1 tsp Urad dal

3 Dry Red chilly

Small piece of Ginger

2 3 Garlic pods

1 tsp Tamarind extract

1 tsp oil

INGREDIENTS FOR TEMPERING

2 tsp Coconut oil

1 tsp Mustard seeds

1 tsp Jeera

Pinch of Hing

Few curry leaves

METHOD

Heat oil in pan. Add urad dal, ginger, garlic, red chilly followed by onion and fry well till onion becomes becomes translucent. Let it cool down and grind those along with roasted peanuts, tamarind and salt adding adequate amount of water. Transfer them into the bowl. For tadka - Heat oil in a pan. Add mustard seeds, jeera, hing and curry leaves and pour the tempering over the chutney. Mix well and keep it a side.

Now the fun part comes. Heat tawa. Grease with oil. Pour the dosa batter on tawa and start spreading in concentric circle. Now sprinkle the idly podi evenly. Drizzle oil on top to make the dosa crispy. Once the sides turns brown, transfer them on plate and serve with peanut chutney or with ur fav dip.

ENJOY!!

CAPSI OMELETTE WITH STIR FRYED VEGGIE

This is something different from normal omelets. Here I have used capsicum circle as a magic of attraction :) and then decorated with some stir fry ed veggies. Its the best evening snack for the kids who loves eggs. Veggies can be anything according to your favourites.

INGREDIENTS

2 Eggs

3 Capsicum rings

2 tbsp Cream

Cheese on top

Salt and Pepper to taste

INGREDIENTS FOR STIR FRY ED VEGGIES

1 Cup Veggie sticks

1 tbsp Butter

1 tsp Garlic powder (optional)

Salt and pepper to taste

METHOD FOR MAKING STIR FRY ED VEGGIES

Heat butter or oil a pan. Drop in the veggies adding salt, pepper and garlic powder on top. Saute them until its well coated with butter and until half cooked. Remove them plate. 

METHOD FOR MAKING OMELETTE

In a bowl, break 2 eggs and whisk well. Add in cream, salt and pepper and mix well. Keep it aside. Heat 1/2 tsp of butter in a pan. Place the capsicum rings and let it fry for about 20 sec each on both the sides. Sprinkle little salt. Once its half cooked, transfer them in a plate. Now in a same pan, add little more butter. Spread the egg batter all over. Place the capsicum rings as shown in the pic. Sprinkle some cheese on top. Cover the pan with a lid and let it cook under low flame until cheese melts. Once it done transfer them in a plate and serve hot.

ENJOY!!

CHILLY IDLY FRY

Leftover Idlies? No worries 😄 Normally we have heard of making idly upma which is of crushing the idlies and seasoning. But this is something variety. Chilly idly fry is the simple and quick delicious recipe with minimum ingredient. It acts as a best snack or can be prepared for breakfast as well. And the plus point is no side dip is required ;) Learnt this recipe from my Amma 💓💓💓

INGREDIENTS

10 Leftover idlies

1 tsp Mustard seeds

1 tsp Jeera

2 1/2 tsp Coarsely grinded Chilly powder [more or less]

Pinch of Turmeric powder

1/2 tsp Hing powder

Few Curry leaves

2 tsp Oil

Salt to taste

METHOD

Make small cubes from idly and keep it side. Now in a bowl mix chilly powder, turmeric and hing.
Heat oil in a kadai. Add mustard seeds and jeera and allow them to splutter.  Add curry leaves and the spicy powder. [make sure the masala is not burnt] Immediately add the cutted idlies and season with salt. Mix well continuously for about 2 min or until all the masala is coated with the idlies. Serve hot.

ENJOY!!

EGG SOUFFLE

If ur looking for some unique omelette, then here comes the best Egg Souffle which is the traditional French egg dish. Here the egg whites and the egg yolks are beaten separately and then its cooked in non stick pan for about 3 mins. In this you can add green onions, mushroom or cheese for the extra flavour but I have kept it simple ;)
Its super delicious and just melts in ur mouth within a sec :) Its fluffy, classy, light and tastes heavenly :) can add even cheese on top for extra creamy texture.Its a real treat foe the egg lovers and no doubts you will fall in love with it as I already fell ;)

INGREDIENTS
2 Eggs
Cheese (optional)
Salt and Pepper to taste
Butter to grease the pan.

METHOD
First step separate egg whites and yolk and put it in a 2 large mixing bowl. Now using electric hand beater, beat the whites until firm and glossy peaks form. On other side beat the yolks as well. Carefully fold the egg yolks into the egg whites until fully incorporated. Season them with salt and pepper. Heat a non stick pan and add butter. Now very carefully spread the egg mixture all over. Cover with a lid and let it cook for about 3 min or until the top of the omelette has set. Once its done, fold it and place them on a serving plate. Sprinkle with chives and serve hot.

ENJOY!!

FRENCH CROISSANTS

It was a great pleasure trying out Croissants for the first time which is just similar to the puff pastries. The dough is  layered with soft butter and then folded and rolled many times. The best combo breakfast with croissants is the butter or jam. And the fun part is you can shape them as you like :) The texture of the croissants should be soft and airy on the inside and golden coloured crusty look on outside :)

Now coming back with the recipe, I got the recipe and followed the same to same steps referring sallysbakingaddiction site. Please click Here to know the ingredients -

Enjoy!!

PALAK PURI

Palak are very healthy and its natural source of iron. Palak puri are prepared with spinach puree along with some aromatic spices. These can be eaten as it is or with your fav curry. Here I prepared Tomato in coconut gravy which equally taste delicious with these cuties. With come up with the curry recipe soon :)

INGREDIENTS

1 1/2 Cup Wheat flour

1 tbsp Rava

1 tsp Ajwain

2 tsp Coriander jeera powder

1 tsp Garam masala (optional)

2 tsp Ghee or Oil

Salt to taste

Water as needed

Oil for deep fry.

INGREDIENTS FOR PALAK PUREE

250 grams Palak leaves (washed and cleaned)

1 tbsp Grated Ginger

2 Green chillies

METHOD

Blend the ingredients given above for palak puree adding just 2 tsp of water if needed. Now take wheat flour and rava in a mixing bowl. Add all the ingredients one by one along with palak puree. Add water and make it into a semi soft dough. Apply little oil on top and let it sit for 10 min. Divide the dough into small balls. Meanwhile heat oil in a kadai. With the help of rolling pin, gently roll to make 3-4 inch puri. Deep fry the puris on both the sides. Serve hot with ur fav dip :)

Enjoy!!

SABUDANA IDLY

Sabudana idlies are the quick and easy instant idlies using idly rava or normal bombay rava. Its a healthy breakfast with lots of nutritious value. These idlies comes our super soft and spongy that just melts in your mouth.  Serve them with your favourite chutney or pickle.

INGREDIENTS FOR MIXING IN A BOWL

1/2 Cup Sago

1 Cup Idly rava

1 3/4 Cup Buttermilk

1/2 tsp Soda

Salt to taste.

INGREDIENTS FOR TEMPERING

2 Tsp Oil

1/2 Tsp of Mustard seeds

1/2 Tsp Channa dal (optional)

2 Chopped Green chilly

1 Tbsp chopped Curry leaves

2 Tbsp Grated Coconut

1 Tbsp Oil

METHOD
Soak sago and rava together with buttermilk, soda and salt nearly for 3 hours.
Heat oil in a pan for tadka. Put mustard seeds followed by channa dal, green chilly, ginger, curry leaves and lastly coconut. Fry them for a sec and then pour it into the soaked sago mixture. Add water if the mixture turns thick. The consistency should be just as a normal idly batter.
Now take the greased idly maker and put spoonful of mixture into each mould. Make sure it will puff up so add the mixture accordingly. Steam them for 15 min.

Enjoy!!

CHUTNEY WHEAT DOSA

This is an awesome way to finish it up leftover chutney if any. It tastes so good that we can have hot dosa as it is though it has salt and seasoning in it. I prefer having it with pickle ;) For a extra bite and crunch, you can add even finely chopped onions. Though mine was onion chutney, there was no need to add fresh onion.
Mixed up with wheat flour makes a good healthy breakfast.

INGREDIENTS

1/4 Cup Leftover Chutney

1/2 Cup Wheat flour

2 tbsp Rice flour

1 tbsp Chopped Onion(optional)

1 Green chilly

1 tsp Jeera.

Salt to taste

Water as needed

Oil for drizzling on dosa.

METHOD
In a bowl, mix all the ingredients except oil and make a thin running batter. Make sure there's no lumps.
Heat tawa and spread dosa evenly. Drizzle some oil towards the sides. Flip and cook on both the sides.
Serve hot with pickle.

ENJOY!!

CHEESY SAVORY FRENCH TOAST(INDIAN STYLE)

Delicious and super easy breakfast recipe made from egg and bread. This is the perfect combination of toast. This looks fancy and quite easy to make.

INGREDIENTS

2 Bread

2 Eggs

1 Onion

1 tbsp Cream

Salt and Pepper to taste.

METHOD
Beat the eggs in a bowl. Add onions, cream, salt and pepper and stir well. Heat butter on a tawa. Dip the bread into the egg mixture and place them carefully on the hot tawa. As soon you turn on the other side put grates cheese on top and cover them with a lid for another 2 min or until cheese melts and bottom layer turns golden brown.
Slice them and serve hot :)

Enjoy!!

TAIKILE UNNDI

Tora leaves known as Taikele in konkani grows wild in most of the tropics and is considered a weed in many places. They tend to be bitter in taste. Check out for my taikile chutney here. Its fritters are popular here in Mglore which are crispy, spicy and is just perfect on rainy season. Recipe of fritters coming soon ;)
So coming back with the recipe, I had some leaf over taikile leaves and leftover patravode batter. So combining them both makes an awesome dish named Taikile Unndi which is spicy steamed dumpling which you can prefer having for dinner as well as for breakfast item. Therez no proper measurement for this as you need to add the roughly chopped leaves into the batter till the consistency becomes thick.

For the batter recipe cum palak undi please click http://sumascuisine.blogspot.in/2008/07/methi-leaves-dosa-and-unndi.html

INGREDIENTS

Leftover chopped Taro leaves

Leftover Patravode batter

Coconut oil.

METHOD
Mix the leaves in the batter till the consistency becomes thick. Grease the idly moulds and place 2 spoons of batter or fill the moulds with leafy batter and steam for about 15 to 20 min under low flame. Once its done. scoop out place them on plate.
Serve hot with coconut oil

Enjoy!!

MINI PAROTA

Parota is the layered flatbread made from maida flour. Its soo flaky and soo soft. Whenever parota struck my mind, the best combi I get is the chicken curry :)
Its a long process and was a bit tough for me though it was a first try. But the result was great as expected.  I followed the recipe of  one of my best inspiration Tarla dalal :)

INGREDIENTS
'
1 1/4 cup Maida

1/4 tsp Baking soda

1 tsp Sugar

1 tbsp Oil

Salt to taste

1/2 tsp Oil of kneading

4 1/2 tsp oil for brushing and greasing

METHOD
Combine all the ingredients in a deep bowl and knead into soft dough appro 1/2 cup of hot water. Cover the dough with damp muslin cloth and keep it aside for an hour. Knead again using 1/2 oil till smooth. Divide the dough into 6 small balls. Now grease the platform with 1/4 tsp oil.Rub it properly so that dough does not stick. Roll the dough as much as you can stretch. It should be as thin as a paper. Add 1/2 tsp of oil and spread it evenly. Now need to pull one corner of the dough and stretch like a fan, bringing all the sides together.  Roll it over again from one end to the other end to form a swiss roll seal the open end tightly at the bottom in the center. Apply some over this. Cover it with a damp cloth and let it rest. Heat tawa. Now take ball out and start spreading into thick roti and put it on the tawa. Apply ghee or oil and cook them on both the sides. Place them on plate and start crushing vigorously till the flakes separates. Repeat the same with rest of the dough.

Enjoy!!

DAHI IDLY

Simple and innovative recipe I learnt from my dear amma when I was on my vacation in Mumbai. Dahi idlies reminds me of dahi vadas where the flavours are also nearly same to same. Leftover idlies can be transformed into delicious dahi idly within no time. Kids would really love it though its light and filling. To look even more attractive, you can end up garnishing with grated carrots, grated coconut and boondi as well.

INGREDIENTS

5 to 6 Leftover Idlies

3/4 cup Thick Dahi

1/4 cup Water

1 tsp Grated Ginger

2 Green chilly

Few Curry leaves.

Pinch of Hing.

1 tsp Mustard seeds

1 tsp Jeera

2 tbsp Coriander leaves.

1 tsp Oil

Salt to taste.

1/2 tsp Sugar (optional)

METHOD

Cut the idlies into medium size and keep it aside. In a bowl, combine curd, salt, water, sugar and mix well. Keep it aside. Now for tadka, heat oil in a pan. Add mustard seeds and allow them to crackle. Then add jeera, ginger, curry leaves, green chilly, hing with half amount of coriander leaves and saute for few min. Pour the tadka over the curd mixture and mix well.  Lastly add the idlies into the curd mixture and allow to stay at least for 15 to 20 mint to absorb the flavours of spices mixed in dahi. Serve cool.

ENJOY!

METHI PURIS

These are the delectable methi flavoured puries loved by everyone in my family. These are great for breakfast and also as a great snack for tea time. It is also a perfect food to take for long journey as there is no need for any side dishes. I love to have this methi puri with Tomato thokku which I learn from my niece. Recipe for tomato thokku coming soon ;)
In this I have used simple dried kasuri methi leaves which is easily available in super markets. Or else using fresh methi leaves also taste good. Additional of besan gives you a bright colour and nice texture to your puries. Do try this recipe for sure :)

INGREDIENTS

1 Cup Wheat flour

1/ 4 Cup Besan

1 tbsp Rava.

1 1/2 tbsp Kasuri Methi.

1 tsp Chilli pd

1/4 tsp Haldi

1/2 tsp Ajwain

1 tsp Grated Ginger.

3 tsp Oil

Pinch of Hing

Salt to taste.

Oil for deep fry

Water as per needed.

METHOD

In a big mixing bowl add all the ingredients one by one except water and oil for deep fry. Mix well so that all the masala and methi leaves spreads equally. The amount of water depends on the quality of wheat flour so add water accordingly to make a tight firm dough. Cover and keep it aside at least for 15 min. Divide the dough into small balls. Meanwhile heat oil in a pan\ for deep frying. Now roll the small balls into thick puries and gently slide them into the hot oil. Fry them on both the sides. Drain them on a tissue and serve hot hot.

Enjoy!!

CHEESY SCRAMBLED EGG

Omelettes or scramble eggs are the most popular and easiest breakfast ever. I and my family loves to have them weekly thrice. On weekends I tried making with the addition of cheese which was super cheesy and so yummy. To make it more attractive, I added few veggies which lead with an extra crunch on each bite. TIP : For the fluffy and extra softness, try adding cream or milk. No doubt for the people who love cheese like a hell, you would fall in love with this dish :)

INGREDIENTS

4 Eggs

2 Onions

1 Tomatoes

1 Capsicum.

1 tbsp Grated Ginger

Sprigs of Curry leaves

1 tbsp Jeera.

2 tbsp Heavy cream

2 Green chillies

1/2 tsp Red chilly

1/2 tsp Turmeric pd.

Pinch of Oregano

1 tbsp Oil

2 to 3 Cheese slices.

3 tbsp Shredded cheese

Salt and pepper to taste.

METHOD

First in a bowl whisk the eggs with heavy cream, salt and pepper. keep it aside.  Heat oil in a kadai.  Add jeera and ginger. Fry them for a while. Add curry leaves and onions adding a pinch of salt. Then add tomatoes and capsicum. Once the veggies are well sauteed and half fryed, pour the egg mixture. Immediately reduce the heat to the medium low. Make sure you don't stir it now. Scramble them once the egg begins to set. Add the shredded cheese now.  Continue scraping your wooden spoon along the bottom of the pan to redistribute the eggs. Turn off the heat and it will start cooking in its own heat of the pan. Once its almost done, divide the egg mixture into two plate now. Place a slice of cheese on top and sprinkle oregano on top and micro for a min or until cheese melts. Top it with extra leftover egg mixture and serve hot.

Enjoy!!

INSTANT OATS IDLY

I got this interesting recipe which is just perfect to have for breakfast from Raks kitchen. No doubt shez an amazing blogger. I have tried so many of her recipe which were all outstanding and upto mark. Thank you so much Raks for sharing the recipe. So coming back with recipe, these idlies are healthy combination of wheat rava and roasted oats. I just loved the texture, its colour and its super softness. For recipe please click here

Enjoy!!

CORN PANEER MASALA DOSA

This is something new and different from our normal masala dosa which come up with potato stuffing. I had stock of frozen corns and small pieces of paneer so taught of making something variety out of it. The combination of corn and paneer is great. This gives a nice crunchy bite. With a touch of coriander leaves & mild spices makes the entire dish fab. This goes well with any types of chutneys or thokku. I served with Capsicum chutney and Sweet potato umman :)

INGREDIENTS

Dosa Batter.

1 Cup Boiled Corns.

1/2 Cup Grated Paneer.

1 Onion

2 tsp Grated Ginger.

1/2 tsp Haldi.

1 tsp Red chilly pd.

1/2 tsp Kitchen king masala (optional)

1 tbsp Coriander leaves.

2 tsp Oil.

Salt to taste.

METHOD

Heat oil in a kadai. Add onions and grated ginger and saute for just 3 to 4 min. Add in the haldi, chilly pd, kitchen king masala and the corns. Once its mixtures up add paneer and coriander leaves. Season with salt. Mix well and remove from fire. Make sure after adding paneer, you don't cook it for long as the paneer becomes hard and dry up very soon. The moisture makes the masala flavourful.
Now keep aside the masala.
Heat Iron tawa or non stick tawa. Pour a ladle of batter in a center and spread in a thin circular motion. (dosa should not be thick) Drizzle with oil or ghee and close with a lid. Once the sides gets brown up, Place the filling on one side as shown in the picture. and fold the dosa into half, closing the masala filling.

Serve hot with ur fav dip.

ENJOY!!