A quick and easy breakfast option, if you have idli batter ready on hand. These nice-looking green idlis are full of the goodness of spinach, and have a semi-spicy twang too, thanks to the green chilli paste. Since they are made in a convenient mini format, you can even serve these Mini Spinach Idlis as a snack along with tea, with an array of colourful chutneys to add to the excitement. Or, you can serve in little bowls topped with chilled curds or steaming sambhar. Trust your imagination to come up with innovative serving options.
milagai podi idli | podi idli | south indian milagai podi idli | with 26 amazing photos.
Watch leftover idlis transform into a delectable tiffin treat that your kids will love to munch on. Tossing the idli cubes with ghee and milagai podi makes it spicy and tasty, and also ensures that it stays soft and moist in the tiffin box for around 5 hours.
Traditionally Tamilians use idli podi as a condiment on Idlis, dosas, uttapams, appes and other South Indian dishes.
I would like to share some important tips to make the perfect milagai podi idli. 1. You can use whole kashmiri red chillies and pandi red chillies mix to balance the pungency and colour of the podi.
2. Before adding the red chillies, break it and then roast it, as to avoid any mold in the chillies.
3. You can use mix of more lentils like mix of black and white urad dal or toovar dal to make the podi.
4. Make sure to clean the lentils before roasting.
5. For a nutty taste, you can also add 1 tbsp of sesame seeds.
6. Roast all the ingredients one at a time, as all the lentils take different timings to roast it.
7. While roasting make sure not to change the colour darker, keep it very light brown in colour.
Even when you do not have leftover idli, you can make south indian milagai podi idli with button idlis made in a mini idli plate. This will look even more appetizing for kids! Also pack some Masala Pineapple in another tiffin for a perfect short break combo.
Enjoy milagai podi idli | podi idli | south indian milagai podi idli with detailed step by step photos. Here is how you can convert leftover rotis into a tongue-tingling snack. Just use them to wrap up a delectable combination of crunchy bean sprouts and tangy green tomato salsa! The juicily refreshing filling of the Bean Sprouts and Green Tomato Salsa Wrap happens to be rich in iron, vitamin C and fibre, which makes it quite as satiating as a full meal.
Uttapa is an all-time favourite snack across the country. These delicious uttapas, made with dosa batter are not only tasty but sumptuous and satiating too.
We have made a zero-oil version of this popular snack by adding a variety of veggies to the batter. This makes the uttapas flavourful and colourful, and also keeps them soft and moist even without oil. This great low-cal Mixed Vegetable Uttapa is loaded with nutrients and fibre, and makes a wonderful evening snack . bhaat na rasawala muthia recipe | Gujarati rasiya muthia | with amazing 22 images.
A traditional Gujarati snack made with leftover rice and spices cooked in spiced water is Bhaat na Rasawala Muthia. Muthia's are very famous snack derived for Gujarat, which are made with different ingredients and has a lot of variations too. People also make muthia's with doodhi, spinach, cabbage, moong dal, methi and etc. We have made our muthia's with rice and the uniqueness about these muthia’s is that they are not steamed unlike other muthia recipe, they are cooked in boiling spiced water which is then served with the gravy. As the name suggest, bhaat na rasawala muthia, bhaat which stands for “rice” and rasawala “gravy” it says a lot about the recipe.
For making Bhaat na Rasawala Muthia the procedure is segregated into two steps, first the muthia’s are rolled and then cooked. To start making bhaat na muthia, mix together leftover rice, besan, coriander leaves for freshness, ginger-green chilli paste, asafoetida, soda bi-carb, turmeric powder, sugar and oil. Hing aids in disgestion while soda helps in making soft muthia. Knead into a dough without using any water and divide, shape them and keep aside. To proceed, prepare a tempering. For that take a deep pan, add oil, mustard seeds, asafoetida, turmeric powder, red chilli powder, water and curd water mixture and boil it. As we have added curd, whisk it continuously and cook it on a low flame or else there are high chances of curd curdling.
Once the water has come to boil, add the muthia and cook for 7-8 minutes. When adding muthias to the mixture, add one muthia and check. If it disintegrates add a little besan to the muthia mixture, mix well and continue as per the Gujarati rasiya muthia recipe. Stir very gently in between as you do not want to break them. Check the muthia by breaking and tasting it, if it is undercooked then you will be able to taste the raw besan.
Bhaat na Rasawala Muthia are quite easy to make. The ingredients used in making it are quite basic and are available in every Indian household. Rasiya muthia is a filling and a heavy snack recipe, it also has a great shelf life!! I serve it as snack and also sometimes as a side dish with lunch or dinner, we prefer to have a light meal in the evenings, and never like to waste cooked rice! simply-flavoured muthias made with cooked rice and simmered in a spiced curd mixture, this dish leaves the diner satisfied but does not overload the stomach—all of which makes it an ideal choice for the evenings.!!
Enjoy bhaat na rasawala muthia recipe | Gujarati rasiya muthia | with step by step recipe below. An interesting twist to the homely thepla makes it an exciting snack that will fascinate young kids. To make this sumptuous Cheesy Thepla Potato Wrap, fenugreek flavoured theplas are rolled up with a crispy potato mixture, which is flavoured with peppy masalas like amchur powder. You can make the theplas in advance if you wish to save time, but make sure you add enough oil so that it does not dry up and break when rolling. You can even give the thepla and the crispy potato separately, but rolling it up with a layer of cheese spread will make it more handy to eat and tastier too. Pack some Kurmura Chikki also, it will be an after lunch sweet treat for their taste buds. sweet idli recipe | jaggery coconut moong dal idli | sweet dal gur idli | with 30 amazing images.
sweet idli recipe is a South Indian Idli sweetened with jaggery. Learn how to make jaggery coconut moong dal idli.
Here’s an innovative twist to one of South India’s most traditional recipes! In this unique sweet idli recipe, the idli batter is layered with a pooran (mixture) of moong dal, coconut and jaggery flavoured mildly with cardamom powder.
Dry roast yellow moong dal on a slow flame for 7 minutes, while stirring continuously. If you cook on medium to high flame the moong dal will give a burnt taste in sweet idlis.
Once steamed, this gives rise to soft, fluffy sweet idlis with a pleasantly-sweet stuffing. You can serve jaggery coconut moong dal idli as a tea-time snack, or as a sweet jodi for savoury idlis at breakfast time.
Pro tips for sweet idli recipe. 1. Grease the idli moulds with oil so that the idlis do not stick to the bottom. 2. Just before steaming, add 1/2 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. Add the fruit salt just before steaming, else the ildis might not turn fluffy. 3. Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat. 4. Use neutral (regular flavour) fruit salt.
Serve the sweet idlis with ghee.
Enjoy sweet idli recipe | jaggery coconut moong dal idli | sweet dal gur idli | with step by step photos.
An uttapa with a difference! using variety of vegetables substantially increases the calcium and fibre content. With zero-oil, the uttapas make a great low-cal evening snack.
The Assorted Uttapa Platter is so tasty and colourful to look at, the very sight of it makes you drool! Dainty uttapas made with readymade dosa batter are topped with appetising mixtures of veggies, sprouts, cheese and spice powders. Most of the toppings are very easy to make – just involving the chopping and mixing of ingredients. Depending on the time you have on hand, you can choose how many toppings you wish to prepare. Whichever options you choose, this platter is sure to be loved by your guests!
paratha and sprouts stir fry recipe | healthy vegetables and sprouts roti stir fry | leftover roti stir fry | with 35 amazing images.
This paratha and sprouts stir fry is not only a treat for your taste buds but also a nutritional powerhouse. Learn how to make paratha and sprouts stir fry recipe | healthy vegetables and sprouts roti stir fry | leftover roti stir fry |
healthy vegetables and sprouts roti stir fry recipe seamlessly blends the traditional comfort of parathas with the wholesome goodness of sprouts in this innovative leftover roti stir fry. Bursting with flavors and nutritional benefits, this dish offers a perfect blend of taste and health.
A delightful paratha and sprouts stir fry made using paratha or roti, crunchy sprouts, all bathed in a symphony of savory flavors. Packed with protein, fiber, vitamins, and minerals, to make a satisfying and wholesome meal.
pro tips to make paratha and sprouts stir fry: 1. You can add any other vegetables of your choice to the stir-fry, such as corns, broccoli, or mushrooms. 2. If you don't have time to make your own parathas, you can use the leftover ones. 3. If you like having it spicy, you can up a quantity of green chillies in the recipe.
Enjoy paratha and sprouts stir fry recipe | healthy vegetables and sprouts roti stir fry | leftover roti stir fry | with detailed step by step photos.