Friday, April 8, 2022

Aloo pudina idli chaat/ Potato mint idli chaat

 Aloo pudina idli chaat/ Potato mint idli chaat 

Aloo pudina idli (Potato mint idli) is a healthy and tasty variation to the traditional idli. It is unique and differently flavoured.

Idli chaat is a spicy, tangy and delicious fusion dish of North and South Indian cuisine. It is a unique and lip smacking dish made from leftover idlies. But, today I prepared this recipe with unique idlies which are made with potato, mint, suji and curd. Idli chaat is served as an evening snack or can be consumed as an appetizer. 

Quick tips -

1. Take raw potatoes. Wash it, peel it and chop it.

2. Instead of eno... 1 tsp baking powder can be added.

3. Whisk curd properly. 

4. Adjust spices to taste.  

Ingredients for potato batter -

2 potatoes chopped

2-3 green chilli

4 tbsp mint leaves chopped

2-3 tbsp water 

For mixing - 

1 cup suji

1/2 cup curd

1/4 cup water

To taste salt

1 tsp chilli flakes

1 tsp sambar masala powder

3- 4 tbsp coriander leaves chopped

1 small packet (1 tsp) Eno

1 tbsp water 

For tempering -

2 tsp cooking oil

1 tsp white urad dal

1 tsp mustard seeds 

For serving -

2-3 cup curd

To taste salt

1/2 tsp red chilli powder

1/2 tsp cumin seeds powder

1/2 tsp chat masala

1 tbsp tamarind chutney

1 tbsp mint chutney

1 tbsp onion chopped

1 tbsp mint leaves chopped

1 tbsp masala boondi 

Method - 

1. Take a mixer jar. Add chopped potatoes, mint leaves and green chilli. Add water and grind it. 

2. Grind it to a smooth batter.

3. Take a mixing bowl. Add suji and curd. Mix. 

4. Add potato batter and mix. 

5. Add water and mix well. 

6. Cover and keep aside for 15- 20 minutes. 

7. In a small pan heat oil. Add urad dal, mustard seeds and let it splutter for a second. Switch off the flame and let it cool completely. Tempering is ready. 

8. After 20 minutes add tempering on the batter. Add salt, chilli flakes, sambar masala powder and coriander leaves. Mix well. 

9. Before steaming the idli add eno and 1 tbsp water. Mix well. 

10. Batter will become frothy. 

11. Grease idli moulds properly. Heat little water in the idli cooker. Pour batter in the greased  idli moulds. 

12. Place idli stand in the cooker and cover it with lid.  Steam for 15 minutes on high flame. Switch off the flame and let it sit for 5 minutes. 

13. Open the lid. Perfectly steamed idlis. 

14. Remove the idlis out from the moulds. 

15. Place it in the bowl. 

For serving -

1. Cut idlis. Place it in serving plate. 

2. Sprinkle salt, red chilli powder, chat masala and cumin seeds powder. Pour tamarind chutney and mint chutney on top. Garnish with mint leaves and onion. Top with masala boondi. 

3. Serve immediately. 

Cook, Click & Post before you have a toast! 

Sunday, December 26, 2021

Dahi baingan/ Brinjal curry

 Dahi baingan/ Brinjal curry 

Dahi baingan is a unique and delicious combination of brinjal in curd curry. It is a popular cuisine of Orissa and Bengal. It is a quick and easy recipe prepared with just a handful of ingredients easily available in kitchen. This lip smacking brinjal curry is best served in lunch or dinner.  

Recipe notes -

1. Add spices to taste.

2. Whisk curd properly. There should be no lumps.

Ingredients -

12 small brinjal (sliced)

1 tbsp cooking oil

Other Ingredients - 

2 tbsp cooking oil

1/2 tsp cumin seeds

1 tsp ginger garlic grated/ minced

1 onion chopped

5 tsp gram flour/ besan

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp garam masala

1 tsp kasuri methi

1 cup water

2 cup curd (whisked properly)

Ingredients for garnish - 

2 tbsp coriander leaves

1/4 tsp roasted sesame seeds 

Method - 

1. Heat oil in a wok. Add sliced brinjals and fry on medium slow flame. Stir in between. 

2. Cover and cook on slow flame until all the sliced brinjals are golden and properly cooked. It will take 5-6 minutes. Switch off the flame. 

3. Properly cooked.

Remove it in a plate and keep aside. 

5. In the same wok add oil and heat it. Add cumin seeds and ginger garlic. Saute it for few second. 

6. Add onion and fry till golden. 

7. Add gram flour and fry/ roast for 5 minutes on slow flame. 

8. Add turmeric powder, coriander powder, red chilli powder, kasuri methi and garam masala. Mix well on slow flame.

9. Mix.

10. Add water and mix. Keep cooking on slow flame.

11. Add whisked curd and mix on slow flame. 

12. Stir continuously so that it mixes well. 

13. Add salt and cooked brinjal. 

14. Mix well. 

15. Cover and cook on slow flame for 5 minutes. Switch off the flame. 

16. Open the lid and mix well. 

17. Add coriander leaves and mix. 

18. Transfer to a serving bowl. Add few coriander leaves and roasted sesame seeds. 

19. Serve hot with rice, chapati or naan. 

Cook, Click & Post before you have a toast! 

Thursday, December 16, 2021

Ragi dhokla/ Finger millet flour

 Ragi dhokla/ Finger millet flour 

Ragi dhokla is a very simple and humble snack. It is healthy, nutritious, gluten free and delicious snack/ breakfast which is prepared by mixing ragi, suji and curd. 

Ingredients : 

Ragi : 1 cup

Suji : 1 cup

Curd : 1 cup

Salt to taste

Red chilli powder to taste

Sugar : 1/2 tsp

Ginger paste : 1 tbsp 

Green chilli paste : 1 tbsp

Lemon juice : 1 tbsp

Eno : 1 pouch

Water : 1/2 cup or as needed

For tempering : 

Oil : 3-4 tbsp

Mustard seeds : 1/2 tbsp

Lemon juice : 2 tbsp

Green chilli : 3 cut length wise

Water : 1 cup or as needed

Coriander leaves 3-4 tbsp

Sesame seeds 

Method : 

1. In a bowl mix ragi, suji, salt, red chilli powder. 

2. Add curd and water. Mix well. 

3. Mix well. 

4. Now add ginger and green chilli paste. Mix well. Add sugar and mix well. 

5. Grease dhokla plates. Keep aside. Pour water in idli cooker. Heat water till rolling boil. Simmer the flame. 

6. Now add lemon juice in the prepared dhokla batter. Mix well. Now at the end add Eno. Mix well. Batter will become frothy.

7. Immediately pour the batter in the greased plate.

8. Place dhokla stand in the idli cooker. Cover it with lid. Steam on high flame for 10 min.  switch off the flame. 

9. Let it remain covered for 5 mins. Let it cool.

10. Slice it when it is still warm take it out on a serving plate.

11. Now prepare tempering. Take a small tardka pan. Pour oil in it and heat it. Now add mustard seeds and let it sizzle for few min. Add green chillies and fry till crisp. Switch off the flame. Add lemon juice and mix. Now pour water and mix. 

12. Drizzle tempering all over the dhokla. Garnish with coriander leaves. Sprinkle sesame seeds over it. 

13. Serve warm or chilled.

Cook, Click & Post before you have a toast! 

Aloo pudina idli chaat/ Potato mint idli chaat

  Aloo pudina idli chaat/ Potato mint idli chaat  Aloo pudina idli (Potato mint idli) is a healthy and tasty variation to the traditional id...