Oats Idli

Hi Friends,
     
       Back with another healthy recipe for the breakfast or for your kids snacks time in school as well....
I bought a pack of instant oats for my son, thought of making oats porridge for him. I made it for him but waste he refused to eat, may be not that appealing. Personally I too don't like oats, now what to do with the pack ?? Found few recipes on Internet and tried OATS IDLI.....

First time I used the same ratio which was given on the net but then I realised it makes idli little sticky than crispy. I tried my own ratio of ingredients and sharing with you all. Hope you will like it :)

Ingredients:
1 cup oats (I used saffola instant oats)
1 cup medium size rava/suji/ semolina
3/4 cup curd
1 finely chopped carrot
1 finely chopped capsicum
2-3 finely chopped green chillies
Few fresh leaves of coriander (finely chopped)
2 tsp of mustard seeds
Salt according to taste
1/2 tsp hing
1/4 tsp baking soda/eno fruit salt
Oil for temper and to grease the idli trays

                                           

      

Method:

• Dry roast oats in a non-stick pan for 3-4 mins or till aroma arises.
• Remove from pan, grind them once cool down. Keep aside.
• In the same pan dry roast semolina till it becomes light brown in colour. Remove and keep aside.
• In the same pan, add 1 tsp of oil. Add mustard seeds, let it splutter add carrot, capsicum, green chillies and chopped coriander along with 1 tsp of salt.

                                 

• Cook till carrot becomes soft.
• Now transfer rava/semolina, oats, carrot mixture, curd, salt, baking soda/eno fruit salt and hing in a mixing bowl.
• Add water in the mixture to get proper consistency.(neither too thick nor too watery)

                                

• Grease the idli plates and put a batter with the help of ladle.
• Steam it for 10-15 mins or until done.
• Remove from the plates and serve hot along with your favourite chutney.

                       

Sending this recipe to Pari's event hosting by me ....

Pepper Rasam/ Kali mirch Rasam

Hello All,
     Winters are welcome and  welcome the cold and sore throat problems too... I face this problem quiet often so decided to have Pepper Rasam on regular basis to get rid of both the problems. 

Ingredients:

2 Tomatoes 
1 tbsp black peppercorns (roughly mashed)
1 tsp cumin seeds (roughly mashed)
3-4 cloves of garlic (roughly mashed)
1 tbsp rasam powder
1/4 tsp garam masala
A pinch of haldi powder
Few Curry leaves
Salt acc. to taste
1 tbsp roughly chopped coriander leaves
1 juice of lemon (instead of tamarind)

To Temper:

1 tbsp Ghee
1 tsp mustard seeds
Few curry leaves
A pinch of Hing
2 Red chillies (roughly broken)
         
Method:

• Add chopped tomatoes, rasam powder, turmeric powder, crushed peppercorns, cumin seeds, garlic and salt in a heavy bottomed pan. Cook tomatoes till they become mashy and pulpy.
• Add 2 cups of water and bring it to boil. Once it starts boiling simmer on low flame.
• In the meanwhile heat ghee in a tadka pan, add mustard seeds, when it splutters, add red chilly powder, hing ,curry leaves mix well. Pour it over the rasam.
• Garnish with chopped fresh coriander and sprinkle lemon juice on the top. 
• Serve it hot with boiled rice.....Enjoy.

Fish Fry (Kerala Style)

Hi Friends,
  Blogging after so many days, it seems like its been ages since I wrote my last post. Busy bee now a days ..
As I started my new blog, so many orders are coming which always keep me occupied.
But now I thought of giving time to my family, on their demand I made Fish Fry  in Kerala Style today for the dinner....
Sharing recipe with you all, hope you will like it :)

INGREDIENTS

500 gm surmai or salmon fish (sliced)
2 tbsp ginger-garlic paste 
3 tsp of fish masala (It contains everything, chilly powder, salt, garam         masala) You can add more of chilly powder and salt according to your taste.

1/2 tsp turmeric powder
5 tbsp Lemon juice
2 tbsp semolina or roasted gram-flour or fine rice powder 
Oil for shallow frying
Chaat masala
For Serving : Lemon wedges and onion rings

METHOD

• Clean and wash the fish nicely under the running water. Keep it aside.
• Pat dry gently with the kitchen towel. 
• In a bowl put fish slices, ginger-garlic paste, fish masala, turmeric, lemon juice, salt, semolina/gram-flour/rice powder. Mix well to make a paste. (Extra amount of red chilly powder can be added to make little more spicy)
• Coat the marination evenly on both the sides of the fish and marinate for 30 minutes or 1 hour in the fridge.
• Heat oil in a non-stick pan. Put the fish pieces slowly in the pan. 
• Fry till the fish slices become golden brown from both the sides. 
• Remove on an absorbent paper and sprinkle chaat masala on the top.
• Serve with lemon wedges and onion rings.
• Enjoy...........

South Indian Cooking (SIC) Series Event

Hi Friends,
     From Delhi but staying in Bangalore has made me a South Indian Food Lover. Love to have dosas, idlis and curd rice at-least twice a week.
This love towards South Indian Cooking inspired me to host Anu's event in my blog.
She has started SIC (South Indian Cooking) event long back and gave me an opportunity to host the event in my space. Thanks a-lot Anu for that.

Event Rules:

• Use of LOGO is MANDATORY, as it will help to spread the word.
•  Link back to the Anu's Event Page and My Event page is necessary.
• Event Start Date is September 15th and Ends on November 15th (a 2 month event).
• Vegetarian and Non-Vegetarian recipes are allowed.
• ANY number of entries are most welcome.
• Archived posts are also welcome, but please re-post it with the even logo and link to this event page. 
• Non-Bloggers are welcome to participate, send in your recipe to dhingrashruti01@gmail.com
• Bloggers can link to the corresponding Linky....at the end of this page. If you find it difficult to link it...you can also email me your recipe at dhingrashruti01@gmail.com

(NOTE: Please link the recipes according to the states names pls, and make sure if at all you make a mistake, you inform me about for me to correct it, else the entry will be deleted.)
( Please combine Pondicherry and Goa as one state entry)

So Friends waiting for your lip smacking recipes :)

Kesari Bath

Hi Friends,
             Kesari bath is the traditional dessert from Karnataka. It is a famous dish which is prepared during the festivals like Ugadi.... 
In North India we make Suji Halwa in the same way but don't add kesar (saffron) or yellow colour in it.

Kesari Bath dish can be prepared not only as Dessert but can be prepared for Breakfast too and can be served along with Uppittu (upma) ,both the dishes in equal quantity one plate is popularly called as the "Chow Chow Bath".

Ingredients:
1 cup Rawa/Semolina
1 cup sugar
1  cup Ghee
2 cups water
1 cup  milk 
1/4 tsp cardamom powder
1/8 tsp of kesari/yellow food color 
1/4 cup cashew and raisins in fried in 1 tbsp of ghee

Method:

• Take a  kadai, heat 2 tbsp of ghee, fry the rawa  until you smell the fried rawa's aroma  slightly turning brown. Remove from fire and keep it aside. 

• In the pan, heat 1 tbsp for ghee. Fry cashews and raisins for 5 seconds. Remove from gas stove, keep them aside.

• Add half quantity of sugar, water and milk along with 1 tbsp of ghee and bring it to boil on a high flame.

• Add the Kesari or yellow colour color.

• Now turn the heat to low and start adding fried rawa slowly into the sugar mixture. Keep stirring continuously to avoid lump formation.

• Once the sugar gets dissolved completely and raw smell of rava leaves and its fully cooked. Add cardamom powder and mix well.
• Now add remaining ghee on the top of the Kesari bath and keep stirring continuously till the kesari bath starts leaving the sides of the Kadhai.
• Lastly add the roasted cashews and raisins mix well and remove from gas stove.

• Serve hot.

Note: 
 Three main ingredients Semolina, Ghee, Sugar can go in the ratio of 1:1:1 for best results...... Water and main ingredients ratio must be 3:1

Sending this recipe to Guru's Event:

Curd Rice (Thayir Saadam)

Hi All,
        I know that I am not regular in posting the recipes in my blog......Sorry for that, was quiet busy with household work but now I promise to be regular and keep updating new and mouthwatering recipes for you all :)

Curd Rice is a popular dish of South India. It is also served as Prasadam in many Temples. Curd rice is usually served at the end of the meal to ease the effect of spicy dishes. Its also know as Aid Digestion.
Came to know about this popular recipe of South India in Bangalore, now it has become a part of our weekly menu planner. I don't  make it daily but once in a week for sure, curd rice itself is a complete meal to be enjoyed.

Ingredients:
1/2 cup raw rice or 2 cups of leftover rice
1 cup yogurt/curd (well beaten)

1 cup milk

Salt acc.to taste

1/2 tbsp grated ginger

1/2 cup pomegranate seeds

2 tbsp fresh chopped coriander

1 small cucumber (finely chopped into cubes) 

1 small onion (finely chopped)

For Tadka/Seasoning:

1 tbsp oil

1/4 tsp mustard seeds

1/4 tsp urad dal (without skin)

1 green chilly (roughly broken into pieces)

Few curry leaves

Method:

• Pressure Cook the rice by adding 1 and 1/2 cup of water. 
• Remove in a large mixing bowl and let the rice cool down to room temperature.

•  When the rice cools down, mash it nicely with the back of the spoon.
•  Add the yogurt and cold milk,  mix it well. (Adding the yogurt to hot rice will make yogurt sour and watery) 

• Now add salt, cucumber, onion, pomegranate seed, coriander leaves and ginger, mix well.

• Heat oil in a saucepan, add the mustard seeds.
• When they start crackling, add dal and saute until golden in colour.
• Add curry leaves and  green chilies. Saute for a minute.
• Pour the seasoning on the rice. Mix well and serve cold.
• Enjoy it with any pickle of your choice.

Sending this recipe to Guru's event:

Mutton Liver Fry

Hi Friends,
          Back with another long awaited post, Mutton Liver fry recipe. Its a popular recipe of South India. I made dry one, you can try in gravy too as per your choice. 

Mutton liver is rich in iron and vitamin A. It has high fat content but very good for growing kids as well as for those who have less haemoglobin. 
Too much of consumption is also not recommended as it has high fat which will lead to high cholesterol.

Cooking part is little tricky, many people don't know how to cook mutton liver. Sometimes it gets over-cooked or sometimes it will be under-cooked. Cook it on lower flame but keep checking in between so that it doesn't get dry up as a result liver will become rubbery in texture.

Ingredients:

• 250 gm mutton liver
• 1 small onion (sliced)
• 1 red pepper (sliced)
• 2 small tomatoes (cut into cubes)
• 1 tbsp ginger-garlic paste
• 1/4 tsp garam masala
• 1/2 tsp coriander powder
• Salt acc.to taste
• 1/4 tsp cumin powder
• 1/4 tsp red chilly powder
• 1/4 tsp black pepper powder
• 2 tsp olive oil

Method:

• Wash, clean and cut mutton liver into small cubes. Keep it aside.
• Heat oil in a non-stick pan.
• Add sliced onions, saute till they become golden brown in colour.

• Add ginger-garlic paste, mix well and cook for another 5-6 secs.

• Now add sliced bell pepper. Mix well and cook covered on low flame till the bell pepper is half cooked.

• Add all the dry spices and mix well.
• Now add mutton liver pieces. Mix nicely. Cover it and cook on low flame for 10 mins. Keep stirring in between.
• Now add chopped tomatoes. Mix and cook for another 5-6 minutes.

• Remove from fire. 
• Garnish with chopped coriander and serve hot with chapatis.

Fish Kuzhambhu ( Chettinad Fish Curry)

Hi Friends,
Last year we went to Pondicherry for the vacation. Enjoyed the sight seeing, beaches and top at all there food.... There we had both Continental and Indian cuisines, But I enjoyed the most was seafood.....

One of the recipes which I ordered there was Chettinad Fish Curry, traditional South Indian Fish curry made up in tangy tamarind sauce with whole spices.
I loved the flavour so much that I tried the same recipe at home and till some extend I succeeded. May be next time I will be prefect in it :)

Ingredients:

• 500 gm Fish (Clean and cut into desired shape) I bought salmon and got it cut        into cubes  
• 2 tbsp oil
• 1/4 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• Few curry leaves
• 2 onions (finely chopped)
• 2 tomatoes (paste)
• 1 tbsp ginger-garlic paste
• 1 1/2 tbsp tamarind pulp (Soak tamarind in warm water for 15 mins)
• 1/4 cup coconut milk
• 1 green chilly (slit)
• 1/2 tsp chily powder 
• 1 tbsp coriander Powder
• 1/2 tbsp garam masala
• 1/2 tsp turmeric Powder 
• Salt acc.to taste
• 2 tbsp vinegar

Method:

• Mix vinegar, salt and 1/2 tsp red chilly powder in a bowl.

• Apply the mixture on fish pieces and keep them aside for 30 mins.
• Now take oil in an pan, add fish cubes one by one.
• Shallow fry them till they are 3/4 cooked. Remove them on an absorbent paper.
• In the same pan, add little more oil (if required), add fenugreek seeds and mustard seeds, let them splutter. Add the curry leaves, chopped onions, ginger-garlic paste and green chilly, fry on medium heat till the onions turn golden brown in colour.

• Now add tomatoes and cook for 5-7 mins.
• Add turmeric powder, red chilly powder, coriander powder, garam masala and salt, cook for 3-4 secs.
• Add the tamarind extract and coconut milk. Bring it to boil. Let this simmer until the raw smell of tamarind goes.

• Finally add the fish, cover the pan with lid and cook for 5 -10 mins on low flame. 
• Remove from fire.Garnish with chopped coriander leaves.
• Serve hot with boiled rice.

Baked Fish in Foil or Banana Leaf

Hi Friends.....

Today's post is about Baked fish a specialty from Kerala....My fellow blogger Julie from Erivumpuliyumm is a great cook ...She keeps posting recipes on fish and Prawns...I love fish but don't make it frequently but this time I tried a recipe from her blog.......

Its huge compliment for a cook or a homemaker if your hubby or your close one says that THE DISH IS MUCH TASTIER THAN A RESTAURANT ONE ........... Boys I was on cloud NINE....... Thanks Julie for sharing the recipe :-)

Ingredients:

• 4 cubes of Salmon (cut into large cubes)
• 1/2 tsp ginger garlic paste 
• 1/2 tsp pepper powder 
• 1/4 tsp chilly powder 
• 1/4 tsp turmeric powder 
• 2 tsp of lime juice or vinegar
• salt

For Gravy:

• 1 cup onions (sliced)
• 2 tomatoes (finely chopped)
• 1/2 tsp ginger garlic paste 
• 1 tsp coriander powder
• 1/2 tsp pepper powder
• 1/2 tsp garam masala 
• 1/4 tsp turmeric powder
• 2 tsp lime juice 
• 3/4 cup coconut milk 
• Oil
• Salt acc.to taste 

To Assemble:
Banana leaves or aluminium foil to wrap the fish ( I used aluminium foil)

Method:

• Wash and clean the fish. Dry the fish gently with kitchen towel.
• Mix all the ingredients of marination and marinate the fish in the mixture  for 3 hours. ( Keep it in the fridge)

• In the meanwhile, heat oil in the pan , add in the chopped onion and ginger-garlic paste , saute till onions become pink brown in colour.

• Add  tomatoes. Cook the tomatoes till oil separates.

• Add all the dry masalas, Mix nicely.
• Lower the flame and add the coconut milk ,keep stirring till the masala thickens. Remove from the fire.

• Heat oil in a non stick pan and shallow fry the fish for 5 minutes each on both sides, take them out on an absorbent paper.

• Take a  foil or banana leaf, spread the masala ,place the fish, the again a spoon of masala on top so that its covered completely.

• Wrap the foil gently and cover the fish from all the sides. If your are using banana leaves then secure the folds with the help of tooth picks.

• Pre-heat oven to 180 C and place the fish pieces in a baking tray and bake for 20 minutes.
• Remove from oven, don't open immediately as there will be steam inside the foil or banana leaf.
• Serve hot with lemon wedges, sliced onion and plain boiled rice.
• Enjoy..........