Chilli Idli

Chilli Idli

 

Ingredients:-

• Idli - 7-8 nobs
• Corn flour- 1/2 cup
• Baking powder - a pinch
• Salt as per taste
• Ginger chopped - 1tbsp
• Garlic chopped - 1tbsp
• Green chilli - 2 nob slit
• 1 Large=90gm Onions-chopped into cube
• Capsicum - 1 nob (cut into cubes)
• Red Chili Sauce - 11/2tsp
• Green Chili Sauce - 1 tbsp
• Dark Soy Sauce - 1tbsp
• Vinegar - 1/2 tbsp
• Black Peppercorns-coarsely crushed - 1tbsp
• Salt to taste
• Tomato Ketchup - 2tbsp
• Cooking Oil

Method :-

• Cut Idli's into 4 pieces. I am using leftover Idli's for making this dish. If you are using fresh Idli's, then refrigerate for an hour.
• In a large bowl, put chopped Idli's. Add corn flour and coat well. Corn flour adds a slightly crisp layer ,when Idli get fried.
•  Heat Oil for deep frying on medium heat. Lower heat, and fry on low heat. Fry until Idli get a slightly crisp layer on its top.
•  We have fried Idli for a min and half. Remove from pan. Fry remaining batches of Idli.
•  Heat 3-tbsp Cooking Oil in a pan. Add chopped Ginger and Garlic and fry on high heat until garlic becomes brown at its edges.
•  Add sliced chilies and chopped onions and fry for 30 seconds on high heat. Add chopped  spring onions, chopped capsicum and fry on high heat for a minute. Cover and Cook on medium heat.
•  Cooked veggies for a min and a half on medium heat. Ensure we retain the crunch. Now, we will add sauces- Red Chili Sauce, Green Chili Sauce , soy sauce and tomato ketchup. Mix well.
•  Stir fry for a min. Now, we will add fried Idli's and mix well. Add crushed peppercorns, salt to taste and mix well. Add Vinegar and give it a quick stir. Remove from heat.
•  Chili Idli Fry must be served hot. Serve with Tomato Ketchup or Schezwan Chutney.

Aloo Paratha

Ingredients :-

• Boiled Potato - 2-3 medium sized
• Wheat Flour - 2 cup
• Onion (finely chopped) - 1 medium sized
• Chopped tomato - 1/2 of a tomato (optional)
• Coriander leaves (chopped) - 3-4 tbsp
• Green chili(finely Chopped) - 2 tbsp
• Turmeric Powder - a pinch
• Red chili Powder - 1 tbsp
• Grated Ginger - 1 tbsp (optional)
• Salt as per taste
• Oil as per requirment
• Garam masala - 1 tbsp (optional)
• Water as needed

Method :-

• First prepare dough by taking 2 cup wheat flour,1tbsp oil,and little salt into a bowl.
• Add water slowly little by little and knead smooth and soft dough,then cover it and keep it aside.
• Now we will prepare the stuffing for paratha,for that take the boiled potatoes in a bowl,mash it no chunks of potato and keep it aside.
• Take a pan add little oil for heat,once oil is hot add the chopped onion,green chili,grated ginger and saute it nicely when it start translucent,then add the chopped tomato,chili powder,turmeric powder,salt,garam masala powder,coriander leaves and saute it nicely until it became soft.
• Then add the Mashed Potato into it and saute it nicely so that the masala became mix properly with Potato and the stuffing became ready. Keep it aside until it became cold.
• Once the stuffing became cold then we will prepare Paratha.
• Divide stuffing into equal part and give them a shape of ball,Divide the prepare dough into equal parts,give then a round shape.
• Take little wheat flour for dusting.take one dough ball and coat it with wheat flour and put it into rolling board/roti making boad and roll it out into a circle.
• Then put one portion of stuffing in center of the paratha and warp stuffing ball by lifting all sides of rolled circle towards top.
• Then seal the edges and again slowly give it a round Ball and gently press stuffed ball on rolling boad and dust some dry flour over it.
• Now roll it slowly into a circle like chapati.(do not make it very thin)
• Now take a tawa on heat,once Tawa became hot place the paratha and when it start bubbles then flip the paratha with medium flame.
• Now spreed 1 tbsp of oil all around the paratha and cook it from both the aside for pressing with a spatula.
• Once it became golden brown color from both the aside,then transfer it to a plate .Your yummy Aloo Paratha is ready to eat.
• Serve hot Aloo Paratha with any Pickle/Curd as per your choice and enjoy your Breakfast.

Vermicelli Upma/ Semiya Upma

Ingredients :-

• Vermicelli - 1 cup
• Onion - 1 large sized(Finely chopped)
• Carrot(finely chopped) - 1/4 cup
• Green peas - 4 tbsp
• Beans (chopped) -1/4 cup
• Potato(cut into small pieces) - 1 medium sized (optional)
• Tomato - 1 medium sized(finely chopped)
• Green chili - 2 nobs (chopped)
• Curry lives - 2 string
• Peanuts - 1/4 cup
• Ghee/Cooking Oil - 2-3 tbsp
• Mustard Seeds - 1tbsp
• Urad Dal  -1 tbsp
• Chana Dal - 1tbsp (optional)
• Turmeric Powder - 1/2 tbsp
• Salt as per taste
• Lemon Juice - 1tbsp
• Coriander leaves (Chopped ) - 2 tbsp
• Water as per requirement

Method :-

• Roast vermicelli in a kadai on medium flame until it turns light brown. Keep stirring continuously when it done take the vermicelli into a plate and keep it aside.
• In the same kadai add oil/ghee for heat. when oil is hot add the mustard seeds and when it starts crackle,add Urad dal,Chana dal and fry till the Dal become golden brown.
• Then the chopped green chili,curry leaves and saute it for few minutes.
• Then add the peanuts to the oil and Roast them for a minutes and take care that they do not burn.
• Add finely chopped onions and saute it for few minutes until it become soft and translucent.
• Then add all the chopped Vegetable,salt,turmeric powder and mix well .
• Then add the chopped tomato and mix properly, sprinkle little water and cook with cover on low flame  until vegetable become soft for around 4-5 minutes.
• Now add  2 cup of water into the vegetables and bring it to a boil then add the Roasted vermicelli into it mix well and cover it with a lid.
• Cook it with medium flame until the water is absorbed for around 5-7 minutes. stir in between occasionally to prevent sticking.
• Then turn off the heat and cover the pan let it sit for 5-10 minutes with lid.
• Now add some chopped coriander leaves and add the lemon juice on top.
• Mix it nicely, your Vermicelli upma is ready to eat, transfer the Upma to a serving bowl and serve hot garnish with chopped coriander leaves and enjoy your breakfast.

Rava Toast

Ingredients :-

• Bread slices - 4-5 pieces
• Rava (semolina)- 1cup
• Curd -1/2cup
• Tomato - 1 piece chopped
• Onion - 1/2 cup chopped
• Green chilli - 1piece chopped
• Capsicum - 1/3 cup  chopped
• Salt to taste
• Oil /butter as per requirement

Method :-

• First cut the bread slices in to 2 pieces and keep it aside. you can cut it into any shape as per your choice and keep it aside.
• Take a bowl add the Rava,curd,chopped tomato,chopped onion,chopped capsicum,chopped green chilli,salt and mix it nicely and keep it aside for 5mints.
• Then take the bread slice and put the rava mixture in one aside and spread it nicely in one aside. do all the bread slices in same process and keep it aside.
• Then take a tawa add 2tbsp of oil for heat. when oil is heat then add the bread slices one by one.
• The rava coating side should put first in down and  toast it properly from both side with medium flame.
• If you need you can add more oil/butter and toast all the slices one by one with same process and keep it aside.
• Your Rava toast is ready to eat, so serve hot with any Sauce/chutney/Ketchup and enjoy your break fast or you can send lunch with your kids lunch box.

Puri Aloo Dum

INGREDIENTS:

Ingredients: -

For Puri:

• Atta (Wheat Flour) – 500gms
• Refined oil -as per requirement
• A pinch of Salt

For Aalu dum:

• Refined oil -as per requirement
• Aalu (Potato) – 3 Medium Size
• Piaja (Onion) – 2 Medium Size (Chopped)
• Aada (Ginger)Paste – 1 Table spoon
• Rasuna (Garlic)Paste – 1 Table Spoon
• Tamato (Tomato) – 2 Medium Size (Chopped)
• Haladi Gunda (Turmeric powder) -1 tsp.
• Lanka Gunda (Chilies Powder ) - 2 tsp.
• Teja Patra( Bay Leaf) – 1 pcs
• Aleicha (Small Cardamom)- 2pcs
• Lavanga (Clove) -2 pcs
• Dalchini (Long Cinnamon)- 1 inch
• Luna(salt)- as per taste
• Garam Masala- 1tbsp (Mixed Big Cardamom, Cinnamon and Black Pepper Powders.

METHOD: 

For Puri :·  

• Sift together the flour, salt and oil (2 tsp.) and add just enough water to form make smooth dough.
• Make small balls from the above dough; flatten each ball into a round shape.
• Heat oil in a frying pan, and fry these flatten balls till it turns golden brown from each side.

For Aalu Dum :

• Boil the Potatoes in enough water.
• Cool the boiled Potatoes in cold water, and peel these by using thumb.
• In a Kadai, add mustard/Refined oil.
• Then fry bolied potatoes for 5 mints.
• Heat oil in that pan, add the chopped onion and bay leaf make it fry till light golden fry.
• Then add ginger-garlic paste , and then add turmeric powder, chili powder to it .
• Stir the above mixture and fry this over medium flame until it begins turning light brown
• Add the tomatoes and salt, so that the tomato will make soft easily .again make it fry 5 minutes.
• When it starts removing oil then add the fried potatoes and fry for some time.
• Then add some water (3/4 cup ) to it ,if need put the salt and  Boil it for 10-20minutes until the gravy thickness to the desired consistency, and these turn brown.
• Add the gram masala powder to it.
• Then remove it from stove and garnish with little coriander lives.
• Know it’s ready to eat.

Serve with hot Puri.