Monday, 15 October 2012

Chutney Powder

  • Rosted split chick pea 1bowl
  • Split black gram 1bowl
  • Curry leaves 1bowl
  • Garlic cloves 1/4bowl
  • Cumin seeds 2tsp
  • Coriander seeds 2tsp
  • Fenugreek seeds 1/2-1tsp
  • Red chilli powder 2-3tsp
  • Turmeric powder 1-2tsp
  • Mustard seeds 1/2tsp
  • Asafoetida
  • Salt
  • Tamarind (optional)
  • Mix and roast all the ingredients in a medium flame. Let it cool down.
  • Powder rosted ingredients into a fine powder. Thats all, your chutney powder is ready.
  • This you can have with rice along with ghee/oil. Also goes well with Dosa.
  • Store in a airtight container. When stored in a dry place it will stay good for about 6 months.

Wednesday, 10 October 2012

SweetCorn Rava Idli

This is something that I tried yesterday for breakfast. Came out quite well.
So, sharing this recipe with you. 

  • Frozen Sweet Corn - 2Cups
  • Rava 1Cup
  • Green chilli chopped - 1
  • Onion chopped - 1
  • Coriander Leaves
  • Ginger
  • Curry Leaves
  • Salt
  • Yogurt  - 1Cup
  • Oil 

  • Take frozen sweet corn in a mixi jar. Blend it coarsely with yogurt.
  • Add roasted rava, salt, chopped coriander leaves, ginger, green chilli, onion and curry leaves to the mixture.  
  • Apply oil on the Idli plates and  add a ladleful of mixture into idli moulds. Steam it for 15 minutes. 
  • Allow it to cool down.  Transfer the idlis to your plate and have it with Coconut Chutney and Sambar.