Semiya Idli for MBP

During my growing up years, I never liked idli, which we had nicknamed as 'white tablets'. But after marriage, idly featured in my breakfast twice in a week. Since there is no elaborate preparation provided you have the batter handy and breakfast for the family is ready in one batch. Here is an idli recipe from Chitra amma's kitchen.

Vermicelli – 2 cups
Beaten Curd – 1 cup
Green chillies – 3
Ginger – 1 inch wedge
Mustard seeds – ½ tsp
Oil – 2 tbsps

Heat oil in a pan. Add mustard seeds. When it splutters, add finely chopped ginger,green chillies. Add the vermicelli and roast till it turns golden. Mix the roasted ingredients in beaten curd while warm. Add salt and mix well. Leave it for 10 minutes and spoon them into greased idly moulds. The batter consistency is slightly thick. Steam cook for 10-12 minutes. Serve with any chutney of your choice.

Variations: You can add some grated carrot/capscium/fresh corn too.

We enjoyed these idlis, which was a change from the usual semiya upma. Thanks Chitra amma for this tasty recipe.



This is off to MBP hosted by EC, an event started by Coffee

Carrot kheer

My aunty gave this gheer for me first time,after that i starts to Prepare this one regularly.Those who don't like carrot also start to love this kheer.Taste is so good.Iam sure Kids like to drink this Kheer.



Ingredients:

Carrot-3
Milk-1/2 lit
Sugar-6 tsp
Cardamom-3
Cashew-8
Kismis-10
Badam -4(optinal)
Ghee-1 tsp

Preparation Method:

1. Cut the carrot into pieces,add 1 cup of water,pressure cook for 3 whistles.
2. Grind the boiled carrot into smooth paste.
3. Boil the milk,add sugar mix well,add powdered cardamom also.
4. Mix the grounded carrot paste along with milk,simmer the flamefor2min,
switchoff the stove.
5. Heat the ghee,add cashew,kismis and grated badam,fry well.
6. Mix along with carrot kheer,serve hot.
7. Refrigerate the same for cold gheer.serve it cool.

Cabbage kottu

Ingredients:

Cabbage-1 cup
Boiled channadhal-1/2 cup
Onion-1
Tomato-1
Ginger garlic paste-1/2 tsp
Chilli powder-2 tsp
Turmeric powder-1/4 tsp
Salt-requried

For seasoning:

Mustrad-1/2 tsp
Curry leaves-10

Preparation method:

1. Heat the pan,add 3tsp of oil,add seasoning ingredients,allow it to popup.
2. Add onion,g.g paste and chopped cabbage.saute well.
3. Add masala powders and salt.saute well.
4. Add chopped tomato and cook until it will become soft.
5. Add 2 cups of water and allow it to cook the cabbage.
6. Finally add boiled channadhal and mix well.
7. Allow it to cook for 5 min and garnish with coriander.
8. Serve hot with roti or rice.