Instant Rava Poha Idli

You can see that now a days I am experiment on making instant idli's lately. Yes it is, because usually during the weekdays I do not have the idli batter and when I think of making idli's I need to think of something which is instant and healthy alternative. So came up with these recipes and they turned out good, so thought of sharing this recipe for you guys to try too.

Ingredients:

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1/2 Rava

1 1/2 cup Thick Poha

1 green Chili chopped

1 small Onion chopped

1/2 Cucumber chopped

2 Carrot grated

1/4 cup Peas fresh/frozen

1/4 Cilantro

1 1/4 tbsp Fruit Salt

Salt to taste

1/2 cup Yogurt

1 1/2 cup Water

1/2 tsp Mustard seeds

1/4 tsp Asafoetida

1 tsp Oil

Method:

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1. Wash poha in a strainer so and keep it aside after the water is drained.

2. In a pan add oil, when it's hot add mustard seeds and when they sputter add asafoetida, green chilies, onions and peas, once the onions are translucent add carrots and saute it for a min, add cucumber and mix it well and off the flame and add salt and cilantro and mix well.

3. In a bowl add rava, poha, yogurt, water and fruit salt and mix well.

4. When the batter starts rising add the vegetable mixture and mix well and let it sit for about 15 mins.

5. Meanwhile In a idli cooker brush the idli plates with oil and now spoon out the batter and steam it for about 15 mins on medium high heat.

6. Off the flame and let it rest for about 5 mins and then remove idli with a spoon dipped in cold water, so that the idli does not stick.

7. Serve this hot with your choice of chutney and sambar.

Menthi Pappu (Methi Dal/ Fenugreek Lentil)

This recipe is again my mom's and my mom's sisters recipe and this is a very traditional to Andhra cuisine. I can say that mom and my mom's sister prepares this recipe when we run out of vegetables in our house (he he!). I like this recipe very much to eat with steamed rice and ghee, which is optional. I love this recipe for two things, the first being that it's healthy and the second is that it's spicy and simple to make.

Ingredients:

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3/4 Toor Dal

1 tbsp Fenugreek seeds

2-3 cloves of Garlic with or without skin crushed

5-6 dry Red Chilies

1 tsp Oil

Salt to taste

Method:

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1. Wash the dal/lentil and strain the water and keep it aside.

2. In a pan add oil, when it's medium hot add the dry red chilies and saute them until it's turns brown. 

3. Add the fenugreek seeds and reduce the flame to minimum. The heat from the pan will be enough to turn the fenugreek seeds to brown.

4. Add the dal/lentil and saute it until it turns very slight brown. Off the flame.

5. In a pressure cooker add enough water (about 2 cups) and bring it to boil, add the dal and fenugreek and  pressure cook it for 2-3 whistles.

6. Off the flame and let it cool or come to room temperature. Remove lid, mash the dal so that the red chilies are mashed completely. Serve this hot with steamed rice, ghee and papad.

Shrimp Brushcetta

I love Italian food whether it is pasta, tomatoes, cheese, herbs or bread. I feel their food is very traditional and balanced with all the colors and ingredients and of course cheese. I made this recipe for dinner, which turned out to be too good to just sit in front of the TV and relax and eat dinner without messing up the kitchen as well as my hands. :-)

Bruschetta is an appetizer from central Italy whose origin dates to at least the 15th century. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In Italy, Bruschetta is often prepared using a brustolina grill. This was a way of salvaging bread that was going stale.

Ingredients:

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1/2 lb Shrimp devein'd and cleaned

1-clove of Garlic chopped

1 Shallot chopped

1/4 cup flat leaf Parsley Chopped

Salt and Pepper to taste

3-4 tbsp Olive oil

2 tbsp Butter

1 long Italian Bread/Brushcetta


Method:
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1. Cut the bread diagonally into 1 1/2 inch thick slices with a serrated knife and brush with half of the olive oil and sprinkle little salt and pepper.
2. Heat a Grill pan and place the bread slices and cook for about 1-2 mins each side or until you get nice grill marks on it.
3. If you do not have a grill pan you can use regular pan else in a baking sheet arrange the bread slices and broil it in oven for about 1 min each side or until the top of the bread turns slight brown and crispy.
4. In a pan add olive oil and butter, when it's medium hot add garlic and shallots, salt and pepper and sate it until the shallots become translucent.
5. Add the shrimp and cook for about 5-6 mins or until the shrimp turns pink in color.
6. Now add the chopped parsely and off the flame and mix well.

7. In a serving plate arrange the grilled bread and take the shrimp and arrange around 4-5 shrimps on each bread and pour the rest of the mixture over the top or spoon it and serve it hot or warm.


Note: This can be served as an appetizer or snack too and best as a crowd pleaser.

I found another Brushcetta recipe from net which caught my eyes. See this link too from My Recipes.com: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001215057


Re-posting this recipe to participate in event hosted by Krithi - Event Name: Serve it - Grilled