Idli addiction

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I recently discovered about my Idli Addiction! I didn’t realize I was addicted to idlis! I always considered myself a dosa fan. Life without Dosas is unthinkable to me. All diets be damned! How is a person like me to survive without idlis and dosas?

Till date I have not had the need to go on without these. My mom always made these at home while I was growing up. My kids love these , so I make them too. Just so that we don’t put on weight, we decided that we will have these only on weekends. Which is a total of 5 days a week without such heavy breakfast. Worked well for two weeks of school. Then the winter vacation happened! We were back on our putting on weight diet. Sigh!

We were in India for a short visit. Since we were staying at our home and the kids were not with us, we decided on cornflakes breakfast alternating with bread, jam and eggs. Everything went smoothly until we had to face a buffet breakfast at a kochi hotel on the fourth day morning!

There were varieties of breakfast items on display. Huge varieties of pastries and breads, rolls, eggs, upma, puttu, corn flakes and everything that a good buffet breakfast serves. During such buffets I never choose Idlis or Dosas. I stick to Pancakes, French toasts and such stuff that are not generally part of our breakfast menu.

That morning my plate contained beautiful white idlis with tomato and coconut chutneys along with a bowl of Sambhar. I couldn’t help giggle when I saw that the hubby’s plate looked identical to mine.

The point is, they were serving varieties of dosas freshly made in front of us and  we chose idlis. So, I know what to say if someone asks me what is the one food that I can’t live without.  Idli Addiction. Do I need a rehab? A revelation indeed!

So, what’s your addiction?

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Payarru Uperi (Thoran)

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Ingredients:Payarru (Long Bean) – 2 bunches – finely chopped.
Onion – 1 Medium sized, sliced
Turmeric Powder – ¼ Teaspoon
Chilly Powder – 1 Teaspoon
Oil – 2 Tablespoon
Mustard Seeds – ¼ Teaspoon
Urad dal – ¼ teaspoon
Dried whole red Chilly – 2
Curry Leaves – 8-10
Salt to taste

Method:

  1. Heat Oil in a pan.
  2. Add in the Mustard seeds, Urad dal, Whole red chillies.
  3. When the mustard seeds splutter add in the curry leaves.
  4. Now add in the onions.
  5. Sauté till onions are light brown
  6. Add in Red chilly powder, turmeric powder and salt.
  7. Add in the chopped beans.
  8. Sauté for a minute.
  9. Sprinkle  a few drops of water on them.
  10. Cover and cook for 4 – 5 minutes.
  11.  Open the cover and Sauté till the beans are cooked.
  12. Certain beans may need some extra water to cook.
  13. Serve with Chapattis or Steamed Rice.

Chilly Chicken (Kerala Style)

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Ingredients:Boneless Chicken Breasts – 3 pieces (Forzen or freshly packed)
Onion – 2 Medium sized, sliced
Ginger – 1 inch piece, crushed
Garlic – 1- 2 cloves crushed
Green Chillies – 7-8 Slit in between
Curry Leaves – 8-10
Tomato – 1 Medium sized Chopped
Turmeric Powder – ¼ Teaspoon
Chilly Powder – 1 Teaspoon
Coriander Powder – 1 Teaspoon
Pepper Powder – ½ Teaspoon
Garam Masala Powder – ¼  Teaspoon
Oil – 2 Tablespoon
Salt to taste

Method:

  1. Pressure cook the chicken with turmeric powder, pepper, salt and enough water.
  2. Drain the Chicken and let it cool.
  3. Once cooled shred the chicken with your fingers and keep aside.
  4. Heat Oil in a pan.
  5. Add in the Onions, Ginger, Garlic, Green Chillies and Curry Leaves.
  6. Sauté till onions are light brown
  7. Add in Red chilly powder, garam masala powder, salt and coriander powder.
  8. Add in the Tomato.
  9. Sauté till the Oil separates.
  10. Add in the Chicken pieces.
  11.  Sauté till the chicken is slightly crisp.
  12. Remove from heat.
  13.  Serve with Chapattis or Steamed Rice

Ulli Thakaali Curry – Onion Tomato Curry

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Ingredients:Onions – 3 large finely sliced
Tomato – 3 medium chopped
Red Chilly Powder – 1 1/2 Teaspoon
Turmeric Powder – 1/2 Teaspoon
Oil – 3 Tablespoon
Coconut Milk – 2 1/2 Cups
Water – 1 cup (or as required)
Salt to taste

Method:

1. Heat Oil in a pan

2. Add Onions and sauté till transparent.

3. Add Red chilly powder, Turmeric powder and salt.

4. Mix well and add tomatoes.

5. Add water and cook till the oil separates.

6. Add the coconut milk and bring to a boil.

7. Add water if required if the curry becomes too thick.

8. Bring to a boil.

9. Remove from heat.

10. Serve hot with steaming idlis.

11. Tastes good with dosas and appams too.

Unniappam

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Ingredients:Rice Powder – 2 cups
All purpose Flour (Maida) – 1 cup
Jaggery – 2 lumps / ¾ cup
Water – 2 Cups
Banana – Ripe made into a paste

Method:

1. Take some boiled water in a bowl.

2. Add jaggery and mix it in till it melts.

3. In another bowl, sieve and mix together rice powder and maid.

4. Add in the melted jaggery to the mix.

5. When the batter cools, add banana to it.

6. Add in more water if required to make into a thick pouring consistency.

7. Keep this batter for 4-5 hrs.

8. Take the appm dish (paniyaram dish) and add oil to each hole.

9. When it boils, pour in the mix into these holes.

10. Turn over, till both sides are equally done.

11. Remove the unniappams from the holes with fork or skewer sticks.

12. Drain on to paper towels.

13. Serve Hot.

Drumstick Theeyal

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Ingredients:Drumsticks – 5-6 pieces, cut into finger lengths.
Coconut (grated) – 1 cup
Onions – 2 medim sized, finely chopped
Turmeric Powder : ¼  Teaspoon
Chilly Powder – 1 Teaspoon
Coriander Powder – 1 Teaspoon
Oil – 2-3 Tablespoons
Salt to taste

Method:

  1. Boil the drumsticks ,in just enough water to cover it,  with turmeric powder and salt.
  2. Heat a little bit of oil in a pan.
  3. Add in the coconut and fry till it becomes golden brown.
  4. Add in the chilly powder and coriander powder.
  5. Grind this into a paste and keep aside.
  6. Heat the rest of the oil in a pan.
  7. Add in the onions and fry till golden brown.
  8. Add in the drumsticks along with the water it was boiled in .
  9. Add in the paste and mix well.
  10. Sprinkle some salt.
  11. Cook till the drumsticks are fully done and the required consistency is reached.
  12. Serve hot with Steamed Rice.

Tips:

  1. Use only little water if you want a dry Thoran kind of Dish, which looks and tastes better.
  2. Use small onions or shallots for a much better taste.