Stuffed Idli

This series seems to be one of hasty phone pictures. History repeated itself, as it often does in my house, when the daughter and husband claimed to be so hungry that waiting even for a second was impossible. It is so weird that there are days when I have the meal ready way before time and they would take forever to come and eat while there are other days when all I need is 10 minutes to click few photos but they would rant and rave and gobble up the meal before I take out the camera.

Today’s dish for the theme of ‘Stuffed Dishes’ is the ubiquitous idli. Idli has undergone so many variations and modifications yet it manages to retain its traditional charm. I decided to use up the last few ladles of my idli batter and some leftover veggies in making this stuffed idly. The veggies were left over from the pasta I made few days ago and so had carrot,golden corn,mushroom and capsicum. Needless to say, I was rewarded with beaming faces and a clean refrigerator. What more to ask for?

Makes 8 idlis

2 cups Idli Batter

1/4 cup cooked vegetables of your choice

Oil

Water

WHAT TO DO

  • If you don’t have any cooked vegetables, then sauté whatever veggies you plan to stuff the idli with in some oil till they are almost done and set aside
  • Take a large pan / idli vessel / pressure cooker and fill it with some water and put it on the gas to medium low
  • Grease the idli moulds with little oil
  • Pour the idli batter to fill half of the idli mould
  • Put in the veggies on top of the idli batter and pour some additional batter to cover the veggies
  • Steam for 10 minutes and let is rest for another 5 minutes
  • Unmould and serve hot
  • Enjoy with your favourite chutney, sambhar or as is

NOTES

  1. I have tried this with multiple leftover dry veggies and all work. My favourite is the leftover masala from making masala dosas. They are very tasty when stuffed into the idli batter

This is my post for the Blogging Marathon under the theme, ‘Stuffed Dishes’.

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Creamy Carrot Sandwich

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I don’t know about you but in my house, the carrot gets a bit of a step-motherly treatment. I take it for granted, don’t give it too much of importance, use it as a filler in combination with other vegetables and its presence solely dependent on the quantity needed and never stopping to consider its feelings. Basically, it always plays a supporting role and never gets its due limelight.  So when I picked this theme of one vegetable in three ways, I figured it would be nice to hero the carrot for once.

Since the husband is travelling I am having a dairy overflow – too much curd and too much milk. So, I figured I could make some hung curd and have a fabulous sandwich with it. It turned out creamy and delicious with the daughter happily munching away and I have been patting my back ever since.

Serves 2

WHAT WE NEED

8 slices of bread

1 carrot, grated

Hung curd from 1/2 litre curd

1 tsp chilly powder / curry powder / mixed dried herbs

Butter to toast the bread

Salt

 

WHAT TO DO

  • Toast the bread slices with butter
  • In a bowl, mix together the hung curd, grated carrot, spice powder and salt
  • Apply the carrot mixture on a slice of bread generously and cover it with another slice
  • Repeat the same for the remaining bread slices
  • Enjoy!

 

NOTES

  1. Though it is not mandatory to toast the bread, it is recommended because the bread otherwise is unable to hold it together and gets soggy due to the hung curd

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This is my post for the Blogging Marathon under the theme, ‘One vegetable three ways’.

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Bansi Rava Upma

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When the husband heard about this week’s theme and my first two dishes, he was pretty upset. He felt that by documenting those elaborate breakfasts alone, I was not being completely honest. Though I do make elaborate breakfasts for the weekend, it is not quite as often as he would like it to be. So, in the interest of transparency and honesty is this breakfast which also makes a regular appearance during weekend. I make this when we plan a lunch out. I make enough so that this doubles up as dinner too and I have that rare break from the kitchen.

The husband loves rava upma but I am not a huge fan because it is not so healthy. I came across this post on bansi rava upma and it fit with what we both wanted. So I modified it significantly to suit the husband’s taste and now we are all happy. Bansi rava is hugely popular in Karnataka and easily available across all stores. From what I understand, bansi rava is brown and coarser as compared to sooji which is white and very fine but it is not as coarse as semba rava / daliya. The nice part of making this upma is that we can roast the bansi rava along with the vegetables in the pan before adding hot water.

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Serves 3

WHAT WE NEED

Bansi Rava                                  1 cup

Onion, medium                         1

Green peas, shelled                  1/3 cup

Oil                                                2-3 tsp

Mustard seeds                           1 tsp

Curry leaves                              2 sprigs

Green chillies                            1-2

Chana dal                                   2 tsp

Urad dal                                      1 tsp

Ginger                                         1″

Grated coconut (optional)       2 tbsp

Water                                           3 cups

Salt

 

WHAT TO DO

  • Heat oil in a pan and add mustard seeds
  • Once the mustard seeds splutter, add the chana dal and urad dal
  • Once the dal starts browning, add the chopped curry leaves, green chillies and grated ginger
  • Then add the onions and fry till they turn translucent
  • In another vessel, boil the water
  • Then add the peas and fry for 2-3 minutes
  • Add the bansi rava and fry for 5-6 minutes
  • Once the water comes to a rolling boil, add it to the pan and mix it with the rava
  • Add salt and stir the mixture well
  • Simmer and close the pan for 1-2 minutes
  • Open it and stir it frequently till it absorbs all the water, for 2-3 minutes
  • Add the grated coconut and mix well
  • Serve hot with pickle or chutney of your choice
  • Enjoy!

I usually add coconut oil for this upma and it adds a lovely flavor.

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This is my post for the Blogging Marathon under the theme, ‘Weekend Breakfast’.

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Ragi Idli

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The name of this dish is simply Ragi Idli but in my opinion it should be renamed to ‘Life saver’. The other day, I woke up later than usual and had to get the breakfast ready for the husband while simultaneously managing the daughter and our domestic help so that he could catch his office bus which is the only mode of transport to his office situated in the middle of nowhere. (That is a story for another day.) I had this recipe on hand since I had to make another dish for this month’s BM and it totally saved me. It does not take too long and is nutritious cum filling which are the exact criteria needed to get into my regular recipe roll. So here goes –

Makes 12-14 medium sized idlis

Recipe from here

WHAT WE NEED

Ragi flour                             1 cup

Rava / Sooji                          1 cup

Curds / Yogurt                    1 cup

Oil                                           5 tsp

Mustard seeds                    1/2 tsp

Curry leaves                        1 sprig

Ginger, grated                    1″

Eno fruit salt                       1 tsp

Salt

Water

 

WHAT TO DO

  • Mix the ragi flour, rava and curds in a bowl
  • Add salt and around 1/2 cup water to make a thick idli batter
  • Let it rest for 10-12 minutes
  • Heat 2 tsp oil in a small pan and once it is hot, add mustard seeds and curry leaves
  • Add these to the idli batter and mix well
  • Add some more water if the batter is too thick. The batter should fall smoothly and not in blobs
  • Add the balance 3 tsp oil, ginger and eno fruit salt and mix well. The Eno fruit salt can be replaced with 1/2 tsp baking soda
  • Pour the batter in the idli moulds and steam for 12 minutes
  • Let it rest for around 5 minutes before opening.
  • Dip the tail end of a spoon in some water and use it to unmould the idli from the mould
  • Serve hot with chutney or sambhar or molaga podi (gunpowder / chilly powder)
  • Enjoy!

 

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This is my post for the Blogging Marathon under the theme – Ingredient by Mail.

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Egg & cheese toast

  

This is my favorite start breakfast because it’s easy, quick and filling. If I have bread at home, I usually make one of these for each one of us and since it’s quick, I can sleep an additional 15 minutes in the morning which is absolute bliss!

   

The funny part is I just saw this series of images on Twitter or Pinterest long ago with bacon and it seemed like a nice idea then. I obviously did not use the bacon and substituted it with a tomato. On very lazy days ( which is more often than I care to admit) I omit the tomato too and just go with the egg and cheese. It’s a must try.

So here goes –

WHAT WE NEED

Bread slice 1

Egg 1

Tomato slice (optional) 1

Cheese slice 1

Butter for greasing
WHAT TO DO

  • Cut the interior of a bread slice somas to have a small square and the frame of the slice with a hole in the centre.
  • Heat a pan and grease it with butter.
  • Put the slice frame on it and break an egg into it and let it cook.
  • Once the yolk sets, add the tomato slice on top of it.
  • Add the cheese slice on top of the tomato slice.
  • Once the cheese slice starts melting and sticking to the bread slice, add the cut smaller square of the bread on top of the cheese.

  

  •  Add some butter on top and slowly flip the entire toast with a spatula.
  • Let it cook for a minute.
  • Once you see the cheese slice lifting off the pan, remove the toast carefully with a spatula.
  • Enjoy! 

NOTES

  1. If you are in a hurry and don’t have time to cut the bread slice into a square, just use a small cup and cut it into a circle. 

This is my post for the Blogging Marathon under the theme – Instant Breakfast.
 
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