Idli Upma

Idlis are the most common breakfast in South Indian homes.  Most people prefer Dosas to Idlis.Try this recipe of Idli Upma for a tasty variation .This recipe can be made with Leftover idlis or Fresh Idlis.

Time:Making Time (20 mins)

Difficulty level:  Easy

Ingredients:

• Fresh or Leftover Idlis - 5 to 6 crumbled
• Onions - 1/2 finely chopped
• Green Chillies - 3-4
• Ginger - finely chopped (Optional)
• Oil - 1 tbsp
• Turmeric Powder -  a pinch
• Red Chilli Powder - 1 tsp (I prefer to use Dosa Chilli Powder)
• Broken Urad Dhal - 1 tsp
• Mustard seeds - for tempering
• Curry Leaves - 8-10
• Coriander Leaves for garnish
• Lemon juice - few drops (Optional)
• Salt to taste

Preparation:

1. In a vessel add oil, when heated add the Mustard seeds,Urad Dhal,Green Chillies,chopped ginger,Curry leaves,a pinch of Turmeric powder and allow it to splutter.
2. Add the chopped Onions to this and allow it to cook for sometime till it turns light pink. 
3. To this add the Chilli Powder,Crumbled Idlis,Salt to Taste and mix well.
4. Simmer and let it cook for few mins till the raw smell disappears.
5. Top it with a dash of Lemon Juice and Garnish with Coriander leaves and Serve hot as a healthy,tasty tiffin :)

Mixed Vegetable Sevai

Sevai is a type of Rice noodles.Its very similar to Vermicelli. You can make different versions using Sevai...like Coconut,Lemon,Sevai,Tomato,Tamarind etc. This recipe for Vegetable Sevai makes for light,filling and quick meal.

Time:Making Time (20 mins)

Difficulty level:  Medium

Ingredients:

• Chopped Mixed veggies - 1 cup (Grean Peas,Carrots,Beans,Corn,Soy etc)
• Onions - 1/2 finely chopped
• Rice Noodles (or Sevai) - 1 small packet
• Green Chillies - 3-4
• Ginger - finely chopped
• Oil - 2 tbsp
• Turmeric Powder -  a pinch
• Red Chilli Powder - 1 tsp
• Cumin seeds(Jeera) - 1 tsp
• Mustard seeds - for tempering
• Curry Leaves - 8-10
• Coriander Leaves for garnish
• Lemon juice - few drops
• Salt to taste

Preparation:

1. In a vessel add oil, when heated add the Mustard seeds, Jeera seeds,Green Chillies,chopped ginger,curry leaves,a pinch of Turmeric powder and allow it to splutter.
2. Add the chopped Onions to this and allow it to cook for sometime till it turns light pink. 
3. Now add the veggies and simmer it until its cooked. (Else you can precook the veggies in a microwave)
4. Boil 4 cups of water with a drop of oil,Add the Sevai and keep it closed for 3 - 5 mins until its cooked. Drain all the water completely and keep aside.
5. Now Add the cooked Sevai to the above mixture,salt to taste and mix well to cook for a few mins.
6. Top it with a dash of Lemon Juice and Garnish with Coriander leaves and Serve hot as a healthy,tasty tiffin :)
7. Variations - You can use Tomatoes to make Tomato Sevai or Use the Puliogare powder to make Tamarind Sevai as well. You can also make Coconut or Lemon Sevai. 

Lemon Sevai

Tomato Sevai

Aloo Poha (aka Aval Upma)

Aval(Poha in Hindi) is nothing but Rice flakes.This dish is very easy and simple to make. My mom had made it once for an evening tiffin and i have loved this dish ever since.You can make variations to this recipe...using Tomatoes,Tamarind etc

Time:Making Time (15 mins)

Difficulty level:  Easy

Ingredients:

• Chopped Potatoes - 1 medium sized
• Onions - 1 finely chopped
• Green peas - 1/2 cup
• Rice Flakes - 2 cups 
• Green Chillies - 3-4
• Ginger - finely chopped
• Oil - 2 tbsp
• Turmeric Powder -  a pinch
• Cumin seeds(Jeera) - 1 tsp
• Mustard seeds - for tempering
• Curry Leaves - 8-10
• Coriander Leaves for garnish
• Salt to taste

Preparation:

1. In a vessel,add oil, when heated add the Mustard seeds, Jeera seeds,Green Chillies,chopped ginger,curry leaves,a pinch of Turmeric powder and allow it to splutter.
2. Add the chopped Onions to this and allow it to cook for sometime till it turns light pink. 
3. Now add the Chopped potatoes and Green peas and simmer until the potato gets cooked.
4. Soak Poha in water for 1-2 mins, wash and drain all the water completely.
   Then add the Poha to the above mixture,salt to taste and mix well to cook for few mins.
5. Top it with a dash of Lemon Juice and Garnish with Coriander leaves and Serve hot as a healthy,tasty tiffin :)

Variations -

You can use Tomatoes to make Tomato Poha or Use the Puliogare powder to make Tamarind Poha as well

Eggplant Gotsu (Kathrikai Gotsu)

You cannot but think of Gotsu when you talk about Pongal and vice versa.Though coconut chutney and Sambhar are also a good combination,nothing beats this pair.So after posting the recipe for Ven Pongal,can the Gotsu recipe be far behind?

It is often called “Kathrika Gotsu”. I like this recipe for the tangy flavor combined with the taste of ginger . This recipe goes well with Rice and Idli/Dosas too. I learnt this from my mom who has been making it the authentic way. Here goes the recipe!!

Time:Making Time (15 mins)

Difficulty level:Easy

Ingredients:

• 8-10 Medium sized Brinjals,finely chopped
• 2 Medium sized Tomatoes,finely chopped
• 1 Medium sized Onion,finely chopped
• 3-4 Green Chilies (slit)
• 1/2" Ginger,finely chopped 
• 2 tsp Sambhar Powder
• Tamarind extract 1 cup
• Turmeric powder
• Asafoetida (Hing)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dhal
• 1 tbsp Oil
• Finely chopped Coriander leaves for garnish
• Curry leaves
• Salt to taste

Preparation:

1. Soak tamarind in water and take the extract and keep aside.
2. In a heavy bottomed vessel,add some oil.Add mustard seeds,urad dhal,ginger,green chillies,curry leaves,asafoetida and saute till it splutters.
3. Now, add asafoetida,chopped onions,tomatoes and saute for 2-3 mins.Once the raw smell disappears, add the chopped brinjals and turmeric powder.
4. To this,add the tamarind extract along with water and salt to taste.
5. Add 2 tsp of Sambhar Powder,for an extra authentic flavor.(You can skip this if you like it too tangy)
6. Simmer until it boils well.Garnish with chopped coriander leaves.Serve Hot.

Ven Pongal (Spicy Pongal)

Ven(White) pongal is a popular dish in most South Indian homes and is typically served as a special breakfast mostly on festive days. The aroma of spicy hot pongal served with ghee....yumm!! This is one of my favorite breakfast menu items and is a healthy combination of rice and moong dal.

I have been wanting to post this recipe for quite sometime now.There can be no better time to share this recipe than on the eve of Thai Pongal or Sankaranthi festival! 

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Raw rice - 1 Cup
• Moong Dhal - 1/2 Cup
• 2 tsp Black Pepper Corn
• 2 tsp Cumin(Jeera) seeds
• 1/2" Ginger,finely chopped 
• Curry leaves - 10-20
• a pinch of Asafoetida(Hing)
• Ghee - 4-5 tbsp
• Salt to taste
• Cashews 10-15 (broken) for garnish

Preparation:

1. In a vessel,Dry roast the moong dhal lightly for a couple of mins and keep aside
2. Heat Oil/Ghee in a pressure cooker,add the pepper corns,cumin seeds,curry leaves and allow it to splutter.
3. To this add the finely chopped ginger and a pinch of asafoetida and saute.
4. In the same pan, add the roasted moong dhal and washed rice to it.
5. Add salt and 5-6 cups of water and simmer until it cooks.
6. Fry the cashews in ghee and add it to the cooked Pongal and serve hot with a spoon of ghee.It tastes great with coconut chutney and sambhar to go along with it, it tastes best with Gotsu :)

Chef's Tip:
To get the exact taste,the rice to dal proportion is usually 1: 1/2. Add water accordingly such that the rice & dhal cooks very well... for 1.5 cups (1 cup Rice + 1/2 cup Dhal), add 5 cups of water.