Idli Chutney Powder

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Ingredients:

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1 tsp Mustard seeds

20-30 Dry Red Chillies

3/4 cup Urad dal

1/4 cup Chana dal

1/2 tbsp Asafoetida

Salt to taste

2 tsp Oil

Method:

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1. In a saute pan add oil and when it's hot add the dry red chilies and saute them until they trun light brown.

2, Remove the chilies and place it on a place to cool.

3. In the same pan of oil, add Chana dal and roast it until it turns slight brown. keep stirring it to avoid burning.

4. Remove the chana dal to a plate to cool.

5. Now add urad dal to the same pan and roast it until it turns slight brown.

6. Remove urad dal to a plate to cool.

7. After all the dal and the chilies come to room temperature, powder it to a coarse powder in a mixer adding salt and asafoetida.

8. This powder can be served with dosa or idli with little bit of oil or ghee.

Idli Rava Idli with Home made Chutney Powder

Idli is a very healthy and simple to make it just a little preparation ahead. I made this idli recipe using the idli rava you get in Indian store, it is basically kind of broken rice which is bit more coarse than the upma rava. In this recipe you just need to soak and grind urad dal and no need to soak or grind the idli rava. So it's simple and healthy because it is steamed. :-)

Ingredients:

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3 cups Idli Rava

1 cup Urad dal or 1 cup Urad dal powder

Water as needed

Salt to taste

1/2 cup Mixed vegetables Frozen or fresh (I used frozen with peas, carrots, corn and beans - you can use your choice of vegetables)

1 tbsp Tomato paste (to just add little bit color and taste to the idli's)

1 tsp Oil

Method:

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1. In a bowl wash the urad dal and soak it for about 3-4 hours (if using the whole urad dal), else you need not soak if you are using the urad dal powder.

2. Grind the urad dal or powder with enough water.

3. Transfer this to a bigger bowl and add the idli rava to it and mix well, add water if needed, and bring to a consistency of idli batter.

4. Let this mixture ferment overnight or for minimum 8 hours. You can keep it in a warm place or preheat oven to 200F off the oven and keep this bowl with a lid on it.

5. Now take this idli batter and mix well again, add salt and keep it aside.

6. In the meantime, in a pan add oil and when it's hot add the mixed vegetables and tomato paste and satue it for about 5 mins and add it to the idli batter and mix well.

7. In a pressure cooker or idli cooker add enough water in the bottom, grease the idli plates and fill 3/4th with idli batter, close the lid (if using pressure cooker, no need to put the whistle) and steam it for about 15 mins.

8. Make as many as idlis you need, and serve this with your choice of chutney powder or sambar or chutney.

9. I served this idli with home made Idli Chutney Powder. (Click on the link to view the recipe for Idli Chutney Powder).

Black Eyes Peas/ Alasandalu Masala

I always try to include as much of lentils and peas varieties in my diet and menu as they are packed with lots of protein and fiber and rich in flavor when combined with simple ingredients. 

I pair this black eyed peas masala or curry with chapati's or roti. They can also be combined with vegetables to make a delicious curry. This is a very simple recipe and it tastes good when you add more tomatoes to it.

Ingredients:

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1 cup Black Eyed Peas / Alasandalu soaked in water for about 3-4 hours or overnight.

1/4 inch Cinnamon stick

4 Cloves

2 Green Cardamom

1 Bay Leaf

1 big Onion Chopped

1/4 tsp Ginger-Garlic paste

3-4 Medium size tomatoes chopped

1/2 tsp Turmeric powder

1 tsp Cumin powder

1 tsp Chili powder

1/2 tsp Garam Masala powder

Salt to taste

1/4 cup Cilantro

1 tsp Oil

1 pinch Asafoetida

Method:

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1. Drain off the water from the peas and keep is aside.

2. In a pressure cooker (Note: you can cook in a pan with lid too, I usually cook it in a pressure cooker to save time and also that the masala is well absorbed into the peas) add oil and when it's medium hot add asafoetida, bay leaf, cardamom, cloves and cinnamon stick and stir it until yo can smell the aroma of the raw garam masala .

3. Reduce the flame to low add ginger-garlic paste and saute it until it turns light brown.

4. Now add the onions and saute it until it turns translucent.

5. Now add turmeric powder, chili powder, cumin powder, salt and tomatoes and cover and cook until the tomatoes are soft and the oil is seen in the corners, make sure you stir is occasionally.

6. Now add the peas and mix well and stir it for about a min, add water if needed or about 1/2 cup and close the pressure cooker with whistle and cook it for 1 whistle.

7. Off the flame and let the pressure release fully from the cooker and comes to room temperature.

8. Open the pressure cooker carefully, put it again on to the stove and add garam masala powder and cook for about 1-2 mins and you can add more water you if feel it's too dry.

9. Off the flame and garnish with cilantro and serve hot with chapati or roti.