HOME        |        ABOUT        |        COPYRIGHT        |        CONTACT        |        MY OTHER BLOG        |         EVENTS        

Tuesday, October 25, 2016

Flax Seed Chutney Podi

This spicy podi comes from Sapana's blog and this was one more recipe I bookmarked from last month's mega marathon. I tried it as it was a different kind podi than the chutney podi version I am used to and was based on flax seeds. It is a good one for those who prefer strongly flavored podis and my husband enjoyed this flax seed based podi very much with his breakfast dishes.

1/4 cup flax seeds
1/4 cup peanuts

1/4 cup skinned black gram / urad dal
1/4 cup roasted split chick peas / dalia dal
1/4 cup grated, dried coconut
6 to 8 dried red chillies
1 tablespoon tamarind
1.5 tsp. cumin seeds
Salt to taste

2 tsp. oil
2 pinches of asafoetida

* Dry toast flax seeds and peanuts individually and keep them aside. 
* Next add skinned black gram, roasted split chickpeas, coconut, chillies, cumin seeds and tamarind to the saute pan and toast them until the black gram starts turning brownish. Transfer them to a wide plate and let them cool.
* Add all the toasted ingredients to a mixer / grinder and grind them fine.
* Heat oil in  small pan and add asafoetida and turn off the stove. Add this to the ground powder above and mix well.
* It can be served along with dosas / idlis / upma or even with some plain rice and ghee.

This goes to Blogging marathon #69, under the theme 'Bookmarked Recipes'. Check here to find out what the other marathoners are cooking as part of the BM.


Monday, October 24, 2016

Greengram Idli / Moong Idli

The idea for this healthy breakfast option came from Kalyani's post from last blogging marathon though I overlooked the details at the time of preparation, ending up altogether with a different variety of idlis if I am not wrong. My husband loves his idlis as my daughter does her macaroni and cheese. The man wouldn't be complaining if idlis are the only thing that get served at breakfast table all his life while I am the opposite. I would eat them only as my last option though I make good quality idlis, thanks to my south Indian upbringing. The healthy infusion of moong beans in the idli captivated my attention though I wasn't sure how my husband would receive the idea. My husband considered me crazy to try to mess up with the perfected, traditional version of fluffy idlis though he wasn't that vehement about the idea after tasting them. They were a little heavy when compared to the standard version idlis and a few will fill you up good for a longer time. I used idli rice, forgot the seasoning part before filling the idli moulds and so, my idlis ended up looking different than Kalyani's. I am sure that the seasoning would make them more flavorful and there is always a next time to try them. :) These idlis make a healthier meal option and a great variation if looking out to try a different variety idli. 
Ingredients: (Yield 18 to 20 idlis)
1/2 to 3/4 cup whole green gram / sabut mung
3/4 cup split, skinned black gram / urad dal
3/4 cup idli rice
Salt to taste

* Rinse green gram, black gram and idli rice twice and soak in water (submerging them well) for 3 to 4 hours. Drain the water used to soak before grinding.
* Finely grind the soaked ingredients adding salt and enough water into thick batter. Transfer the batter into a container that can hold more than the ground batter since it is going to raise during the fermentation period.
* Cover the container and keep it in a warm place to ferment overnight. (I usually grind the batter in the evening and leave it in the oven with the light on. I do not turn on the oven. I live in a cold place and this method works for me resulting in a good fermented batter in around 12 to 14 hours.)
* Grease the idli plates and fill the moulds with the batter and steam them on low flame, about 20 minutes.
* Serve them with chutney / sambhar of your choice. 
This goes to Blogging marathon #69, under the theme 'Bookmarked Recipes'. Check here to find out what the other marathoners are cooking as part of the BM.