Archive | March, 2011

Green Peas Stuffed Idli

31 Mar

Batani Idli.

For green peas stuffed idli, green peas is soaked and pressure cooked till soft. Cooked green peas is ground and seasoned before making the mixture into discs. The green peas mixture is then stuffed in idli batter. Idli is steamed and green peas stuffed idli is served with sambar or with any chutney of your choice.
Makes: around 4 Green Peas Idli.


Idli Batter 3/4 Cup
Dry Green Peas 1/4 Cup
Green Chiles 1
Turmeric Powder a big Pinch
Cumin Seeds 1/4 tsp
Cilantro few Sprigs
Salt to taste

Method of preparation:

Soak dry green peas in water overnight and pressure cook in 1/2 cup of water for 2 whistles.
Remove stem, wash and finely chop the green chile.
Wash and finely chop the cilantro.
Grind green peas, green chiles and salt without adding any water until extremely necessary.

Heat oil in a pan, add cumin seeds
When cumin seeds change color, add ground green peas mixture, turmeric powder and cilantro.
Stir well and fry till any excess moisture is evaporated and remove from heat.
Once the green peas stuffing is warm enough to handle.
Take a big spoonful of mixture and form into thick disc.
Repeat the saem with remaining green peas mixture.

Grease idli moulds with few drops of ghee.
Spread a tbsp of batter in each idli mould.
Layer each mould with prepared green peas disc.
Layer few more tablespoons of idli batter on the green peas disc to cover it.
Place the idli stand in steamer.
Steam the idli for around 8 minutes.
Leave the idli outside for a minute or two to cool down after applying a drop of ghee on each idli so it the top layer doesn’t dry out..
Carefully remove the idli from idli mould with help of a spoon.
Serve green peas stuffed idli with sambar or with ginger chutney.
Notes: Make sure idli is steamed well before removing from heat.

Suggestions: If green peas is not cooked well, boil in enough water till they turn soft but not mushy.
Variations: You can also add very finely chopped onion to the tempering for green peas stuffing.
Other Names: Green Peas Idli, Batani Idli.


Beetroot Urad Dosa

30 Mar

Beetroot Urad Dosa.

Beetroot is chopped up and ground into paste before adding it to urad dal batter. Urad dal batter is prepared with urad dal and rice flour. The beetroot dosa batter is made into thin dosa and cooked till crisp. Serve beetroot dosa with coconut chutney or with chutney of your choice or with sambar.
Makes: 10 Beetroot Urad Dosas.


Beetroot 1/2 of Medium Size
Urad Dal 1/2 Cup
Rice Flour 1 Cup
Green Chiles 2 – 3
Cumin Seeds 1 tsp
Cilantro Few Leaves
Salt to taste
Oil as required

Method of preparation:

Soak urad dal in water for around 3 hours.
Refresh the urad dal in fresh water and grind it into fine paste adding enough water.
Remove the urad dal onto a mixing bowl, add rice flour and salt.
Mix everything thoroughly and keep covered in a dark place for 6 – 8 hours.

Wash and finely chop cilantro leaves.
Peel, remove ends, wash and roughly chop beetroot.
Remove stems, wash and roughly chop green chiles.
Grind chopped beetroot, green chiles and salt into paste using a grinder.
Mix the fermented dosa batter with ground beetroot mixture and keep aside.

Heat a flat pan on medium – high heat.
Pour a ladle full of beetroot dosa batter and spread with back of the ladle in circular motion into thin dosa.
Layer the dosa with chopped cilantro and cumin seeds.
Pour few drops of oil around the dosa and fry till it turns golden brown in color.
Turn the dosa on other side, fry for couple more seconds and carefully remove the dosa from heat.
Repeat the same with remaining beetroot dosa batter for more dosas.
Also, store the dosa batter covered in a refrigerator for couple more days if required.
Serve beetroot dosa with coconut chutney or with chutney of your choice or with sambar.
Notes: Make sure the dosa is made thin else cook on other side for longer to crisp it up.

Suggestions: Make sure to adjust the consistency of the dosa batter with water for thin dosa.
Variations: You can also layer finely chopped onion on dosa along with cilantro. Check other dosa recipes here.
Other Names: Beetroot Urad Dosa.

Tasty Ginger Chutney

29 Mar

Allam Pachadi.

Ginger is peeled and chopped up. It is then ground into paste along with green chiles, tamarind and jaggery. This chutney is condensed with huge flavors. So use sparingly. Serve tasty ginger chutney with idly, dosa, utappam, etc…
Makes: around 1/2 Cup of Tasty Ginger Chutney.


Ginger 6 – 8 inch Piece
Green Chiles 2 – 3
Jaggery 2 – 3 inch Block
Tamarind 5 inch Piece
Salt to taste
Oil 1 tsp

Method of preparation:

Soak tamarind in little bit of hot water for sometime.
Peel, wash and roughly chop ginger.
Remove stems, wash and slice the green chiles.
Mash jaggery to make it easier for grinder to grind.

Heat oil in a pan on medium heat, add green chiles.
Fry for couple of seconds, add ginger, fry briefly and remove from heat.

Cool the mixture for couple of minutes and grind it along with jaggery, tamarind and salt.
When the mixture becomes thick paste, remove the ginger chutney onto a bowl.
Serve ginger chutney with idli, dosa, utappam, roti etc..
Notes: Make sure not to over fry the ginger.

Suggestions: Use thick tamarind extract to enhance the shelf life of ginger chutney. Make sure to adjust green chiles, tamarind and jaggery according to taste. Adjust the consistency of ginger chutney with water.
Variations: Check other chutneys here.
Other Names: Tasty Ginger Chutney, Allam Pachadi, Allam Chutney.

Spinach with Garbanzo

28 Mar

Palakura Kabuli Senagala Vepudu.

Whole spices is fried in oil along with cooked garbanzo / chickpeas. Fresh spinach is roughly chopped and added to the oil. Spinach is cooked until it wilts and seasoned with spices. Serve spinach with garbanzo over plain steamed rice or wrapped in roti.
Makes: around 2 Cups of Spinach with Garbanzo.


Spinach 3 Cups Packed
Garbanzo / Chickpeas 1/4 Cup (Boiled)
Green Chiles 1
Red Chile Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak garbanzo in water overnight and pressure cook for 3 whistles or until just soft.

Wash and roughly chop the spinach and its tender stems.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add cooked garbanzo.
Fry till garbanzo turns golden brown, add turmeric powder.
Stir in chopped spinach and green chiles.
Cook covered till the spinach completely wilts.
Stir fry for few seconds season with salt and red chili powder.
Remove from heat and serve spinach with garbanzo over plained steamed rice or wrapped in roti.
Notes: Make sure to cook garbanzo well.

Suggestions: Adjust amount of spinach leaves according to preference.
Variations: You can also add a pinch of garam masala just before removing spinach from heat.
Other Names: Spinach with Garbanzo.

Sugar Boondi

26 Mar


Boondi is prepared with besan/gram flour. The batter made with besan is passed through a perforated spatula before hitting the oil. It forms small balls. The deep fried boondi is then coated with sugar syrup for sugar boondi.
Makes: around 2 Cups of Sugar Boondi.


Besan/ Senagapindi 1 Cup
Water 3/4 Cup
Sugar 1 Cup
Currants a Handful

Method of preparation:

In a mixing bowl, mix besan and water together into smooth batter without any lumps.

Heat oil in a wok on medium high heat.
Use a perforated big spatula to shield the oil.
Pour the batter onto the perforated big spatula to fill it up.

Make sure to very slightly tap the perforated spoon to let the batter fall through the holes and into the oil.
Stop when the wok is filled with boondi.
Let the boondi fry and turn a light golden in color.
With help of a skimmer, remove the fried boondi onto absorbent paper before they turn brown.
Repeat the process until all the besan batter is finished.

Prepare the sugar syrup by heating sugar and around half cup of water on medium high flame.
Let the sugar completely melt in the water and turn into syrup.
The syrup is done when its thick and forms a thin thread when pressed between fingers.
Remove the sugar syrup from heat, add cardamom powder.
You can also test the syrup by taking a tbsp of it into a bowl and seeing how it turns out when it cools down.
Drop all the boondi into the syrup along with currants and let it the sugar syrup coat all the boondi.
Mix thoroughly and the boondi helps cools down the syrup completely and syrup starts to turn white.
Store sugar boondi in a tight jar and serve when necessary.
Notes: Make sure not to over fry the boondi.

Suggestions: Make sure besan batter is on thicker side rather than on thinner side. If the syrup doesn’t crystallize, make sure to heat the sugar syrup for little longer.
Variations: You can also add other nuts and dry fruits to the boondi if desired.
Other Names: Sugar Boondi, Teepi Boondi.