Avial Idly

Ingredients
parboiled rice-1 cup
rice-1 cup
aval (poha, the thick variety)-1cup
blackgram dhal-1/4cup
salt-to taste

Method:

Clean and soak the ingredients separately overnight. Grind to make the batter similar to that of the regular idli batter. Let it ferment for a whole day kept in a warm place. Mix the batter thoroughly before pouring on to the idli plates. Steam for 10 minutes and serve with Chutney or sambar

Idly Curry

Ingredients

cup chopped onions
tomato chopped 1 cup
peanuts 1 tsp
peas 1/2 cup
mustard to season
chilly powder 1 tsp
salt to taste
oil 50 gm

Method

Make the idli crumbs with knife. Pour 2 tbs of oil in a kadai and season the mustard. Add the chopped onions and fry till it turn brown. Then add the idli crumbs, chilli powder, salt and some oil. Add chopped tomatoes, peas and peanuts. Keep in the kadai and fry till all get cooked.

Idlli Pakora

Ingredients

left over idli batter - 1 cup
( if left over batter is not available you can also use 1/4 cup idli)
rava and rice floor 1/4 cup.
besan -1/2 cup
coriander powder -1/2 teaspoon
chilli powder -1/2 teaspoon
salt - according to taste
onions (finely cut) - 2
green chillies (finely cut)-1
coriander leaves (finely cut)- 1/4 cup
fried cashew nuts (broken into small pieces)- 1 tablespoon
oil for frying

Method

In a bowl put all the ingredients except oil and mix thoroughly with little water till semi solid consistency. In a kadhai heat oil to fry. Take some mixture in your palm and pat it with your fingers and put it in the medium hot oil till golden brown. Similarly fry all the pakodas and serve hot with any Indian Chutney or Sauce.

Spring Rolls

Ingredients

maida 3/4th cup
salt to taste
oil 1tsp
1 tsp chopped celery
1/2 cup onion cut lengthwise
1/2 cup capsicum cut lengthwise
1/2 cup cabbage cut lengthwise
1/4th teaspoon ajinomoto
1/4th cup bean sprouts
2 teaspoon soya sauce
1 teaspoon vinegar
1 teaspoon chilli sauce
oil for frying.

Filling:

Heat 1 teaspoon oil. Add 1/2 cup onion cut length, stir fry lightly. Add 1/2 cup capsicum cut lengthwise, 1/2 cup cabbage, 1 teaspoon chopped celery, ajinomoto, 1/4th bean sprouts, 2 teaspoon soya sauce, 1 teaspoon vinegar, 1 teaspoon chilli sauce. Stir for 4-5 min.Cool.

Method

Mix 3/4th cup maida with 1/4 teaspoon salt, 1/2 teaspoon oil. Add enough water and make a soft dough. Divide into 5 parts. Roll into puris. Separate 4 puris, spread 1 teaspoon oil and 1/2 teaspoon maida on 4 puris. Make a stack and cover the stack with the fifth puri. Roll and make a ten inch chapati. Bake quickly on hot tava lightly on both sides. Remove from heat separate each chappati, keep aside covered.

Chappati Rolls

Ingredients

Leftover chappatis
1/2 tin baked beans
1/4 cup cheese
4 tbsp sauce

For Filling:
1 carrot
5 french beans
1/4 cup boiled peas
1 capsicum
1 large floret of cauliflower
1/2 cup cabbage shredded
3 green chillies
1/4 tsp. garlic paste (or 5 flakes crushed)
1/4 tsp. ginger paste (or 1/2" piece grated)
1/2 tsp. lemon juice
1/2 tsp. soya sauce
1/2 tsp. tomato ketchup
Salt to taste
1 tbsp. oil

Method:

1. Clean and chop carrot, capsicum, cauliflower, french beans, into thin 2" long slivers or sticks.
2. Chop green chillies also into small pieces.
3. Heat oil in a nonstick pan.
4. Add green chillies, garlic, ginger, stir.
5. Add all other vegetables, stirfry on high till veggies are tender.
6. Add soya, tomato sauces, lemon juice, salt, sugar, stir.
7. Divide filling into 6 portions.
8. Take on chappati, put filling in half portion.
9. Spread over half area evenly.
10. Sprinkle some cheese.
11. Fold empty half portion over.
12. A half round with stuffing inside should result.
13. Apply a little water to the inner edges, press together to seal.
14. Arrange them in a shallow ovenproof dish
15. Pour a half tin of baked beans in tomato over them, from tin.
16. Sprinkle cheese, sauce
17. Bake in preheated oven (200^oC) for 10 minutes.
18. Serve as a casserole dish.

Ribbon Pakoda

Ingredients:

1 cup rice flour
1/4 cup chickpea flour(besan flour)
1/4 tsp butter (unsalted preferred)
1/2 tsp asafoetida
1-2 tsps chilli powder (or more!)
salt to taste
oil for deep frying

Method:

1. Heat the oil for deep frying in a hot wok or wide saucepan.
   
2. Mix all the flours and the powders.
   
3. Cut the butter into small pieces and rub into the mixture with your fingers.
   
4. Add water to make a soft dough.
   
5. Put into a murukku press and squeeze into hot oil into a big lazy circle - as big as the pan can hold.
   
6. Deep fry till golden brown.
   
7. Leave to drain and cool on absorbent paper towels. Brown paper grocery bags work very well for this.
   
8. Store in air-tight tins when cool and enjoy!very tasty pakodas is ready.
   

Masala Corn Rawa Idli

Ingredients

1 cup rawa
3 tablespoon ghee
¼ cup cashewnuts,
chopped a few curry leaves
¼ teaspoon soda bicarb
salt to taste
2 tablespoon coriander leaves,
chopped
½ cup grated coconut
1 cup curd,
beaten ½ cup
boiled corn ½ cup
capsicum, chopped
oil

Method

Put the ghee and cashewnuts into a casserole and saute in a microwave on high for three minutes. add the green chilies and curry leaves and microwave high for one minute. Add the rawa and mix well. saute on high for one minute. stand for five minutes. Remove from the oven and allow the mixture to cool. mix in the soda bicarb and salt to taste. when you are ready to make idlies, add coriander leaves, coconut, curd and water. mix well and set aside for eight to ten minutes to soak. Put two tablespoons of the mixture into a small greased glass bowl or a white plastic bowl. sprinkle corn and capsicum pieces. microwave high for one minute. stand for two minutes. invert the bowl on the plate to remove the idli. One idli takes one minute to cook. if you put in more idlis, add that much more cooking time.

Idli Pizza

Ingredients
1 cup urad dal
2 cups rava
2 cups water
2 tomatoes
1 big green bell pepper (capsicum)
1 medium sized onion
1 cup grated mozzarella cheese
salt to taste



Method

Soak the dal in water for at least 3 hours. Grind the dal in mixer with water. Add rava and salt to the dal and make consistency of the mixture as of idli. Let the mixture rise overnight or at least 6 to 8 hours. Steam the batter for 5 minutes in the pressure cooker container. Top the half cooked batter with the cheese, sliced tomatoes, peppers, and onions. Steam again for another 7 minutes. Cut it into slices like pizza and serve it hot.

Dhal Idli

Ingredients
moong dhal 1 cup
urad dhal 1 cup
rice 2 table spoons
(can be avoided on fasting days)
For Seasoning:
mustard gram dhal
1 inch piece ginger cut into fine pieces
curry leaves
green chillies (optional)
jeera , hing , cashew nuts

Method

Soak for atleast half an hour to 45 minutes. Grind coarsely and leave to ferment for atleast 6 hrs. (It's enough if it's fermented lightly) Season with all the above ingredients in little hot ghee. Add finely cut coriander leave and proceed as normal idli making. For Chutney: Grind equal quantities of tomato and coriander with green chilies. Season with mustard and hing. Pour the ground paste and allow it to boil till it is semi solid. This chutney goes well with the above idli Variations: To the batter you can add grated carrot, shelled peas, corn can also add frozen vegetables.

Stuffed Idlis

Ingredients

left over idli
mix potatoes
onions cashews green chillies
shelled peas coriander leaves
hing powder

Method

Boil potatoes and peal them Cut onions thin/small fry with chopped green chillies, cashews, curry leaves, turmeric powder and hing powder. Add tomatoes, shelled peas and fry until done. Add boiled, pealed, smashed potatoes and mix well with little bit of sugar for taste and salt. Finally add finely chopped coriander leaves and remove from the fire. Grease the idli stand and put a small spoon of idli batter. Place one table spoon full of aloo mix in a flat spoon. Pour a spoon full of idli batter on top of the aloo masala and cover the stuffing. Allow it to steam as usual idlis.

Bread Idli

Ingredients:
1 medium sized bread
1/2kg potatoes
1 tsp jeera powder
1 tsp dhania powder
1 tsp saunf powder
1 tsp red chilli powder
salt as per taste
1-cup tomato sauce
1 cup coriander chutney
1 cup little sour curd

Method:

Boil the potatoes, peel and smash them and keep aside. Add Dhania powder, jeera powder, saunf powder, red chilli powder salt as per taste and keep aside. Heat 1 Tsp oil in a pan and add mustard seeds, jeera seeds, chopped green chilies little salt and freshly cut coriander leaves and keep aside. Take a lid of a stainle steel container and cut the bread slice with that so that it is cut into a round shape. Apply tomato sauce to one side and potato mix to the other side. Take another slice and apply any one of the chutney put the two slices together with the sauce - chutney side. Heat the tawa and brush it with oil. Put the bread slice with the potato mixture on the tawa and apply curds on the top portion. Pour oil over the sides of the bread and cover with a lid and cook on a medium flame for 5-6 minutes or until the potato mixture is evenly roasted. Remove from fire and serve hot. The skewer should come out clean if the idlis are done. Steam for 5-7 minutes. Insert a clean matchstick (back end) or a skewer. The skewer should come out clean if the idlis are done. Ingredients for seasoning: 3 tb sp refined oil 1/4tsp mustard seeds 1/4tsp jeera seeds 2 green chillies 1 tsp of freshly-cut coriander leaves