PODI IDLI RECIPE | KIDS FRIENDLY SNACKS

Idlis are are always the one which most of the mom struggle to feed their kids, especially in a South Indian family, Yes as far as i have seen among my kids friends, the South Indian kids don’t like to have idli in their lunch box and where as the North Indian friends finish the Idli milagai podi within no time. Please excuse if it is the reverse at your house. Even whenever i pack idli for lunch box i feel guilty that i didn’t pack any veggie for them. This idea for this podi idli came to me when i met a reader during my recent trip to India. It always makes me very  happy when i meet my readers. I met her in the Chennai Domestic Airport and it so happened we both were sitting next to each other even in the flight from Chennai to Hyderabad. that time she shared that she tried my ammini kozhukattai recipe by adding peanuts to it and kids loved it too. Thanks Laskhmi.

When i was making idli 2 days back  suddenly this thought came and finally i came with the idea of Kids friendly podi idli. I totally loved this and feel free to give your own touch according to the preference of your child. Scroll down to the notes section for more tips.If you have Idli batter at home go ahead to try this easy recipe.

PREPATION TIME: 5 MINUTES .COOKING TIME: 10 MINUTES . SERVES: 2

INGREDIENTS:

IDLI BATTER	1/2 CUP
MILAGAI PODI	1-2 TSP
SESAME OIL	1/2 TSP
COOKING OIL	1/2 TSP
PEANUTS	2 TBLSP
CARROT(GRATED)	2 TBLSP
CORIANDER LEAVES	FEW
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW
URAD DAL	1/4 TSP

METHOD:

• Make mini idlis with the batter. See my post on (how to make idlis.)
• In a pan add oil and add in the mustard seeds, Add curry leaves, urad dal, peanuts and saute till it turns nice golden brown. Keep the flame low.

• Add the idli milagai podi according to your spice level.
• Toss this carefully to get mixed evenly.
• Add in the grated carrots and coriander leaves

• .Switch off the flame.

• Podi idlis are ready to serve now.
• You can pack this for the kids lunch box too.

Notes:

1. You can add add finely chopped capsicum , mushroom if your kids like that.
2. Even corn kernels can also be added while sauting the urad dal.
3. You can squeeze in some lemon juice in the last to get a tangy flavor.

Stay tuned for more interesting options with idli soon.

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RAVA APPAM RECIPE|KARTHIGAI DEEPAM RECIPES

Appam is a compulsory one we make for Karthigai deepam. Though i have already posted the recipes of wheat flour appam and nei appam i wanted to this recipe of rava appam |sooji appam which is generally deep fried but i didn’t do that and made in the paniyaram pan itself. This rava paniyaram stayed soft even after few hours . Let me share the recipe of rava appam.

PREPARATION TIME: 30 MINUTES. COOKING TIME: 15 MINUTES. MAKES:12

INGREDIENTS:

RAVA | SOOJI	1/2 CUP
JAGGERY	1/2 CUP
BAKING SODA	A PINCH
RICE FLOUR	1/4 CUP
GHEE	1-2 TSP
CARDAMOM POWDER	A PINCH
COCONUT (GRATED)	2 TBLSP
BANANA	1(OPTIONAL)

 

METHOD:

• Soak the rava in little water for 1hour.
• Drain the water and add jaggery to this and grind this in the mixer.

• Add the rice flour,cardamon powder, cooking soda, coconut and mix well.
• If adding banana add mash it and add at this stage.I didn’t add banana.

• Heat a paniyaram pan and spoon in the batter by adding ghee in the pan.
• Cook on both sides till it becomes golden brown.

• Appams are ready for neivedhyam.

     

Note:

1. No need to roast the rava.
2. You can replace maida instead of rice flour.

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MANOHARAM RECIPE|KARTHIGAI DEEPAM RECIPES

Manoharam is a  traditional recipe in every brahmin family, especially during weddings , we make it as a paruppu thengai, with manoharam. It is basically making thenkuzhal and putting it in jaggery syrup and make balls out of it. It tastes awesome and my co-sister is a great fan of this. Many of us make this manoharam for Kathigai deepam too along with Karthigai Pori urundai and Verkdalai urundai. A must try recipe , though it may sound elaborate , i can say worth trying this manoharam for karthigai deepam.

The jaggery i used was bit rich in colour and so the in  picture the manoharam looks bit darker too

PREPARATION TIME:10 MINUTES .COOKING TIME: 45 MINUTES .MAKES: 8-9 BALLS

INGREDIENTS:

RICE FLOUR	1 CUP+ 1 TSP
URAD DAL FLOUR	1 TBLSP
SALT	1/4 TSP
OIL	FOR DEEP FRY
JAGGERY	3/4 CUP
WATER	1/2 CUP
GHEE	TO GREASE THEHANDS
CARDAMOM POWDER	A PINCH
DRY GINGER POWDER	A PINCH(OPTONAL)
MELTED BUTTER	1 TSP

METHOD:

• Mix the rice flour and urad dal along with salt and add melted butter to this.
• Make this into a soft dough by adding little water to this.
• Using this thenkuzhal press make murukku in hot oil.

• Drain  the excess oil. Melt jaggery in a pan. Filter the impurities and boil the jaggery.
• Take a little water in a small bowl. This is to check the consistency of the jaggery.
• Just add a few drops of nicely boiling jaggery into the water.
• Add the dry ginger powder and elachi powder at this stage.
• If you could able to make it a hard ball,then switch off the gas.
• Otherwise allow it to boil till u reach the consistency.

• Break the murukku into pieces and keep it in a wide bowl.
• Pour this jaggery mixture to the murukku.

• Grease you hands with ghee and rice flour. When it is warm make balls out of it.

• Even if get cools down in the last, don’t worry just keep the plate on the flame for few seconds and the jaggery will melt and u can make the balls.
• This can be stored in air tight containers and keep it in room temperature.

          

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CAULIFLOWER SOUP RECIPE|SOUP RECIPES

Soups are always liked by all at home. Especially during rainy season i make soups very often and almost every week especially after the kids come back from swimming class, they prefer to have warm soup. As i am  going for a short visit to India tomorrow i was cleaning my refrigerator and i have half pack of cauliflower florets and i thought i will make soup with the cauliflower. I just made it as i usually do all other soups. It turned out so very well and we all enjoyed it during our dinner time. the cauliflower soup was quite filling too.

PREPARATION TIME: 10 MINUTES . COOKING TIME: 20 MINUTES. SERVES :3-4
INGREDIENTS:

CAULIFLOWER FLORETS	1 AND1/2 CUP
ONION	1
GARLIC	3-4
WATER| VEGETABLE STOCK	1 CUP
LOW FAT MILK	1 CUP
SALT	AS NEEDED
PEPPER | OREGANO	AS NEEDED
GINGER	A SMALL PIECE
OLIVE OIL | BUTTER	1 TSP

METHOD:

• Wash the cauliflower florets and chop the onions and garlic roughly.
• In a pan add olive oil | butter and saute the onions and garlic for a few minutes.
• Add in the cauliflower florets and saute for 2-3 minutes.

• Add 1 cup of water | vegetable stock . Vegetable stock gives a nice flavour to the soup, so don’t miss it. Add ginger and cook till the cauliflower becomes soft.
• Once done discard the ginger. Allow the cooked cauliflower to become cool and add grind this into a fine puree.

• Now add the low fat milk and let this boil for 5 – 7 minutes.
• switch off the flame and add salt and pepper just before serving.

• You can add oregano and red chilli flakes to this soup instead of adding pepper.

Check out my other interesting soups too

1. Carrot and Peas Soup
2. Italian bread soup recipe
3. Carrot and Ginger Soup
4. Hot and Sour veg Soup

        

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ARACHUVITTA VATHAL KUZHAMBU | VATHA KUZHAMBU RECIPES

Vathal kulambhu | vathakuzhambhu is an easy dish which we normally make at home almost once or twice a week. I have already few collections of kuzhambhu varieties here. This arachuvitta vatha kuzhambhu is a must try one with freshly ground spices and tasted exactly like the one served in weddings as an accompaniment for CURD RICE. I got this recipe from my friend’s mil who gave the recipe of Kalyana rasam . Special thanks to you Kalyani mami for giving me such nice recipes.

Coming to the recipe of arachuvitta Vathal kuzhambhu. Generally manathakkali vathal or sundakkai vathal(turkey berry) is used for this. I used manathakkali vathal.

Preparation time: 10 minutes Cooking time:25 minutes . Serves: 6-7

INGREDIENTS:

MANATHAKKALI VATHAL	2 TBLSP
TAMARIND	A SMALL LEMON SIZED
SAMBAR POWDER	2 AND1/2 TSP
JAGGERY	1 TSP
CORIANDER SEEDS	1 TSP
CHANNA DAL	1 TSP
RED CHILLI	2
COCONUT(GRATED)	2 TSP
TURMERIC POWDER	1/4 TSP
SALT	AS NEEDED
MUSTARD SEEDS	1/2 TSP
ASAFOETIDA	1/4 TSP
SESAME OIL	2 TBLSP
CURRY LEAVES	FEW

METHOD:

• Roast the dhaniya , chana dal and red chilli till golden brown.
• Grind this into a fine paste by adding little water along water along with coconut.
• Soak the tamarind in hot water and extract 3 cups of tamarind juice.
• In a pan add 1 tblsp of sesame oil and add the mustard seeds, curry leaves and the manathakkali vathal.
• Saute till the mustard splutter.
• Add in the tamarind juice.

• Add the turmeric powder, sambar powder, asafoetida, jaggery, and salt. Mix well. Let this boil for 5-7 minutes.
• Add the ground paste and keep the flame to low.
• Let this boil for 10 more minutes.

• This will become semi thick gravy. Put off the flame and add the remaining 1 tblsp of sesame oil and some curry leaves too.

• Delicious vathakuzhambhu is ready to serve.
• My daughter loves to have vathakuzhambhu with Simple potato fry.

Note:

• If the vathal you use has salt in it then do not add salt to the kulambhu as it will be more.

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CURRY LEAVES POWDER |KARUVEPILLAI PODI RECIPE |PATHIYA SAMAYAL

I wanted to blog about this karuvepillai powder | curry leaves powder recipe for a long time but some how was busy during this diwali time and now after all the oily food, i wanted to settle down with some normal soothing food for the tummy and this so i thought of posting this curry leaves powder. This can be made and stored in  an airtight container and this helps in preventing hair loss and early greying of hair. Even this is given for newly delivered mothers as the urad dal in this powder will strengthen the pelvis and the curry leaves as such gives a medicinal effect and will be best for lactating mothers.

Curry leaves powder when mixed rice smeared with ghee or sesame oil will taste awesome . a simple roasted papad will be a great accompaniment to this.
Check out my KARUVEPILLAI KUZHAMBHU, KARUVEPILLAI THOKKU too.
PREPARATION TIME: 5 MINUTES . COOKING TIME: 10 MINUTES. MAKES : 3/4 CUP
INGREDIENTS:

CURRY LEAVES |KARUVEPILLAI	1 CUP (Tightly packed)
URAD DAL	1/4 CUP
RED CHILI	7-8
TAMARIND	A SMALL LEMON SIZED
SALT	AS NEEDED
ASAFOETIDA	1/4 TSP
OIL	1/2 TSP

METHOD:

• Wash the curry leaves and pat dry them using a kitchen towel.
• Spread this for some time.
• In a pan add the urad dal and red chilli till golden brown and keep it aside.
• In the same pan add oil and add the tamarind and asafoetida saute for 2-3 minutes in a low flame.

• Keep it aside. Now add the curry leaves and saute for a minute. The curry leaves will slightly shrink. Add salt to this and switch off the flame.

• when cool, grind this into a fine powder in a mixer. ensure that the mixie is dry.
• If you want to add garlic you can crush 1 or 2 garlic and roast this while roasting dals and grind it along.

• If you want this a coarse powder, grind the dal into fine powder and lastly add the curry leaves and just pulse it once or twice.
• I remember my mother in law adding half portion of urad dal and half portion of channa dal to this.
• Store this in an airtight container and always handle this with a  clean ,dry spoon.
• This can be kept in room temperature for 15 days.

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DIWALI WISHES 2013

Wish all my readers a very Happy and safe Diwali. May this Festival of Joy brings you abundance of joy, wealth and health. Wishing you most and more. See you all next week with more interesting recipes. Thank you so much for trying out the recipes from here.