512:Homemade Navratna Idli Milaghai powder/ Healthy Spiced Chutney Powder

Navaratna Milaghai Podi

Idli Milaghai Powder is spicy, healthy and tasty condiment for idlis and Dosas. I use only homemade idli podi and make it in batches to use for couple of months. so, every two months once, I prepare a different variety and use it. This time as I add as much Dals, Lentils and Nuts from my pantry when I prepare this Podi, so I know that we have sufficient nutrients for the meal.  It takes some time to fry and grind the ingredients but its worth the time spent for the next few weeks. I am adding this recipe based on requests from some of my friends.

This is my own recipe and it turned out to be awesome. little spicy and we love it that way. if you do not want it spicy, then reduce the quantity of red chillies.

I have already posted idly milaghai podi and Flaxseed  Milaghai Podi  in my blog. This one is with Navratna dals. This powder is a good combo for idli, dosa and adai.

Course    :      South Indian

Prep Time  :   10 Mins

Cook Time   :  5 Minutes

Total Time:     15—20 Minutes

Servings :       20

 Ingredients

Urdh Dal(Black gram dhal)                  ½ Cup

Chenna Dal (Bengal gram dhal)           ½ Cup

Moong Dal                                         ½ Cup

Masoor Dal                                        ½ Cup

Jowar/ Cholam/ Sorghum                   ½ Cup      

Peanuts                                             ½ Cup

Pottukadalai/ Chutney Dal/roasted Dal ½ Cup

White Sesame seeds                          ½ Cup

Dry Red Chillies                                 15-20 no.. (According to your spice level)

Curry Leaves                                     ¼ Cup   (optional)

Asafetida powder                               1 Teaspoon.

Salt                                                  To Taste.

How to Make the Recipe:

• Measure and keep all ingredients ready. Clean all the Dals, Discard the debris.
• Heat a pan ,Fry all the dhals on low heat until they turn golden brown. Take care to fry the dhals separately as some dhals like moong dhal gets fried sooner compared to Chenna  dhal.Keep aside.
• Now dry roast the redchillies till crispy. Keep aside.
• To the same pan add the curry leaves and dry roast it and keep aside.
• Dry roast the sesame seeds till begins to splutter and keep aside.
• Cool the roasted ingredients.

 Make Navratna Idli Powder

• Take a blender jar, add Roosted Red Chillies  and curry leaves and grind it
• Now add the all roasted Ingredients, Asafetida(Hing) powder and Salt and blend to coarsely powder it.
•  Spread the powder in a plate, once cooled down store it in an airtight container
• Healthy and tasty Nutrients Enriched Navratna Idli Podi is ready.
• Enjoy with hot idlis and Dosas.

Tips:

• You can use this powder to stuffed Brinjals, and make Brinjals podi fry.

Share this post to your Friends:

Please Try my other Idli Podi Recipes. Link is Here

Healthy Flaxseed Milaghai Podi/ Flaxseed Gun powder

Mulaghai Podi / Spicy Gun Powder

h

511: Macaroni Pasta Salad

This is the simple Macaroni Salad. It’s loaded with Protein and Fiber.  I made this salad is slightly spicy and Indian taste. This recipes I used avocado, Garbanzo(Tinned White Chenna) , Frozen Vegetables, Zucchini,  corns cherry Tomatoes.   Some other possibilities depending on your tastes are red peppers, green peppers, cucumbers, diced tomatoes, baby corn, and shredded carrots.  I like to make this salad a day and ahead and let it chill overnight. This gives the flavors a chance to blend and it tastes delicious! Making this macaroni salad ahead of time also makes things so much easier when going camping or to a family gathering. It’s a definite crowd pleaser – appealing to adults and toddlers alike!

Prep time: 20 min | Cooking time: 15 min | Serves: 3-4 People

Ingredients

Macaroni or any small shaped pasta    2 cups 

Frozen Vegetables                             1  Cup (thawed)

Tinned Garbanzo                               1 Tin  ( Washed and Drained)

Chopped Cherry Tomatoes                  1 Cup

Avocado                                            1 no. (Sliced)

Zucchini /  English Cucumber             ½     spiraled  or chopped

Green Chili Paste                               1 Tablespoon

Cumin Seed Powder                           ½ Teaspoon

Pepper Powder                                   ¼ Teaspoon

Dried Parsley                                      1 Teaspoon

Dried Oregano                                    1 Teaspoon

Lemon Juice                                       2 Teaspoon

Olive Oil                                             2 Tablespoon

Method:

• Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain well and cool to room temp. you can also just run cold water over the pasta to cool it quickly while draining. This will just rinse away the starches.
• In a small mixing bowl, combine Oil,, Salt, Pepper Powder, Green Chili Paste, Dry Parsley, Dried Oregano, and Lemon Juice.
• In a large bowl toss macaroni with Thawed frozen vegetables, Sliced Avocado, chopped Zucchini, Garbanzos and Cherry Tomatoes and Oil Mixture.
• Fold in Oil mixture until pasta is well coated.
• Cover with plastic wrap and allow to sit overnight.
• If the salad seems a little dry after setting up overnight, add some oil a little bit at a time until salad becomes nice.
• Store covered in the refrigerator, for up to 2  days.

 

Macaroni Salad 

510:Green Moong Sprouts Dosa Without Rice/Sprouted Green Moong Bean Dosa Without Rice

The sprouted moong, which is a concentrated source of vitamins, proteins, minerals and active enzymes, gives a healthy punch to this dosa. It is filling, vegan and gluten free. You can make these Dosas even more nutritious by adding paneer, greens and seasonal vegetables like carrots, beetroots and roll it like a wrap. No fermentation needed. 🙂

Ingredients:

Sprouted Green Moong Dhal     3 Cups

Grated Ginger                         2 Tablespoon

Green Chillies                          4 Nos.

Cumin seeds                          ½ Teaspoon

Chopped Spinach                    ¼ cup

Chopped Mint leaves               1 Tablespoon

Chopped coriander leaves        1 Tablespoon

Asafetida Powder                    ½ Teaspoon

Salt                                       To Taste

Vegetables oil   for Dosa         As required

Method:

How to Sprout Moong bean?

• Wash and soak the bean overnight. Morning drain them completely.
• Tie them in a muslin cloth.  Keep it in the bowl and close it with the lid, and keep it in a warm, dark place.
•  Leave the Moong Beans for 2 days checking on them occasionally. If the cloth seems to have dried up, lightly sprinkle water on it to re-moisten it.
• Prepare the Moong beans for eating by placing them in a covered container in the refrigerator until you are ready to use them.

For Batter:

• Grind  all above ingredients together, grind it slightly coarsely. Now Batter is Ready.
•  
  

For Making Dosa:

• Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
• Drizzle a teaspoon of oil on the edges of the Dosa and cook both sides till the bottom of the Dosa is golden brown.

• Transfer it to a serving plate and enjoy it with your favorite Chutney, Sāmbhar, and Milaghaipodi.

509:Thayir Vada/ Curd Vada/ Dahi Vada

A recipe for dahi vada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshwara III, who ruled from present-day Karnataka.[4]S( Source https://en.wikipedia.org/wiki/Dahi_vada)

Thayir Vadai are vadais soaked in thayir/curd/yogurt and spiced differently in different regions. The typical Tamil style is made by soaking the vadais in coconut and curd mixture and gently seasoned with mustard, curry leaves and red chillies.  Thayir vadai, everybody’s favorite at home!

Madappalli gives you a simple and tasty Thayir Vadai Recipe. For more recipes, visit our website https://sadhanakitchen.blogspot.com/

Preparation Time             15 Minutes.  

Soaking  Time                  1 Hour

Cooking Time                   20 Minutes

Cuisine                              South  Indian

Recipe Category             Snacks

Serves                                4 nos.

Ingredients:

Urdh Dal                          1 Cup

Raw Rice                          1 Tablespoon

Green Chilies                   1 no. (Chopped)

Grated Ginger                  1 Tablespoon

Asafetida powder              ½ Teaspoon

Salt                                  To Taste

For Curd Vada

Grated Coconut                  2 Tablespoon

Green Chillies                     3 no.

Thick Curd/ Plain Yogurt      2 Cups

Roasted cumin seed            1/8 Teaspoon.

Finely Chopped Cilantro       2 Tablespoon

Red Chilli Powder                 small pinch

Salt                                    To Taste

Sugar                                 1/8 Teaspoon

For Tadka

Oil                                      1/2 Teaspoon

Mustard Seed                       ½ Teaspoon

Method

For Making Vadas

•                               
• Soak a cup of full Urad daal along with a spoon of rice for an hour. Then wash and drain it well.

• Grind the green chillies, ginger, salt, asafetida with the curry leaves. You need to add a little water to grind it. Add the soaked urad dal and grind till it becomes fluffy.
• Heat Oil on medium heat. Wet you palm and scoop up a small portion of batter in your hand,
• Gently drop the batter into the hot oil. Allow vadai to get medium golden brown on one side before flipping over to the other side. 
•  Allow other side to get medium golden brown and remove onto a paper towel to absorb excess oil. 
•  Repeat process for all the batter to make vadai.

Thayir Vadai Preparation:

• Once the vadais are made Soak them into a bowl of hot water  for about 10 seconds on each side. Take them out and squeeze out the excess water.
• Grind coconut and chillies with a tablespoon of yogurt and add roasted cumin powder and mix well. Mix this mixture with the rest of the yogurt and add salt.
• •Take a seasoning pan, add oil, mustard seeds, and curry leaves. When mustard seeds start spluttering
• Switch off the stove. Pout this Tadka into curd Mixture. Mix it well.r
• Divide this mixture in 2 parts. Cover and refrigerate one half. The other half, dilute with 1/2 cup of water.
• Arrange three or four sets of Vadai in a flat bottom dish. Add diluted yogurt mixture in it. Mix well and Leave it for at least 4 hours
• This will help it absorb all the water in the yogurt and leave a film of creamy yogurt on top. 
• Before serving, pour the remaining yogurt mixture on top ensuring it flows on the sides of the vadais too.
• Garnish with some chopped coriander leaves, , roasted cumin powder and chili powder .

Note:

• You can add Grated carrots, Crunchy Boondi also makes an excellent garnish and makes the dish even more colorful.
• You can  use Paniyaram pan to make the vadais . Its more healthy than normal vadais.

508: Javvarisi Vadam / Sago Vathal

Javvarisi Vadam. is the easiest Vadam.   Because It doesn’t require vadam nazhai / Hand Machine and easy to stirring also. . We don’t need any special tool to make the sago vadam, just the heavy bottom vessel, ladle and a spoon is enough to make this.

Soaking Time:          12 hours

Cooking Time            20 Minutes

Recipe Category:      Vadam Recipes

Recipe Cuisine   :      Indian

Ingredients:

White Javvarisi/ White Sago                3 cups

Water                                                6-7 cups

Salt                                                   1 Tablespoon

Lemon   Juice                                     1 Tablespoon

Green Chilies                                      5- 6 nos

Rice powder                                        1 Teaspoon

Hing Powder                                       ¼ teaspoon

Method:

• Wash and soak the Javvarisi/Sago overnight. The next morning sago would have soaked well. Drain and set aside.
• Grind green chilies, Hing powder, Rice powder and Salt ,adding required water. Set aside.

• Heat a thick bottom vessel in high flame and pour the 7 cups of water.
• Add the drained soaked Javvarisi to the water. Let it boil well. Stir continuously till done.

• Once the pearls look little transparent, add the ground chili paste and mix well.
• Let it cool down well for about 30 minutes. Sago mixture will get more thickness when it is cooled down. Squeeze the lime and mix well. Check for salt and add if required.
• Spread the plastic sheet or Cloth in the sun.
• Take the spoon or sago mixture spread it slightly. The thickness should not be too thin.

• Let it dry in a sun for the whole day and in the evening, flip the sides and bring it inside home and spread it in the paper without much overlapping.
•   Next day again keep it in the sun and let it dry completely without any moisture.
• The third day place it on the tray , dry it completely .
• Store it in big containers in dry place.

•  Deep fry and serve when required. Enjoy!!!

Note:

• Check the weather forecast a day before itself. Make sure you do this on a sunny day. The drying time may differ, according to the outside temperature.
• Use milk white Javvarisi for this vadam.
• Add rice flour while cooking the Javvarisi, the vadam will not stick on the cloth, and it will come out easily.
•    You can add color to these and make color vadam. Adding colors are optional. If you add colors, kids would love them and take them as snacks also.

507:NADAN ERISSERY / CHENA- KAYA ERISSERY/ HOW TO MAKE KERALA SPECIAL ERISSERY

Erissery is a traditional dish of Kerala. Erissery is one of my fav dishes in Sadya. Erissery can be prepared with Elephant yam(Chena) and Raw Banana. Fresh Elephant Yam is very hard to get in USA. Most of the time I used Frozen Suran to make Erissery.  Luckily, last week I got the fresh and tender yam from the Indian store. So this recipe I used the Fresh Elephant Foot Yam. Taste of Erissery was amazing. A tasty and healthy  side dish for rice.

Preparation Time: 10 minutes

Cooking Time:      25 minutes

Serves:                4No.

Ingredients:

Chena /Elephant yam-(cut into small cubes)           1 cup

Raw plantain-( cut into small cubes, skin on           1 cup

Water-                                                                1 cup (or as required)

Turmeric powder                                                  1/4 Teaspoon

Red chili powder                                                - 1/2 Teaspoon

Black pepper powder                                           1/2 Teaspoon

Salt-                                                                  To Taste

Coconut oil                                                         2 Teaspoon

For the coconut paste:

Grated coconut-                                                 3/4 cup

Cumin seeds-                                                    1/2 Teaspoon

Water-                                                              as required

For Tempering

Grated coconut                                                3 Tablespoon

Coconut oil                                                      2 Teaspoons

mustard seeds                                               1/2 Teaspoon

cumin seeds/jeera                                          1/4 Teaspoon

Urdh Dal                                                        1 Tablespoon

Dry red chillies                                              2 no.

1 sprig curry leaves

Method:

• Wash the yam and banana.
• Take a heavy pan, ,add Yam,, Banana, red chili powder, turmeric powder, black pepper powder, salt  and water. Mix well.

• Cook until it is done. Lightly mash it with the back of the ladle.
• Add a coconut oil and mix it very well.
• Grind the coconut and jeera to a fine paste by adding water, little at a time.

• Add the ground coconut-cumin paste. Add more salt ,if required. Mix well and cook for 3 minutes in simmer. Switch off the gas.

• In a small pan, heat the coconut oil and temper with cumin , mustard seeds ,Urdh dal and red chillies.

• When the mustard seeds splutter add the grated coconut.

• Add curry leaves, Hing powder, fry the coconut till they turn crunchy and light brown.

• Switch off and pour this tempering over the Erissery.
• Your delicious Kerala Special Nanda Chena and Kaya Erissery is ready !!

. Note:

• Make sure you get good quality Chena, sometimes if the water content is high in Chena, the flavor will not be there.
• Prepare the erissery using coconut oil, if you want the authentic Kerala taste. 
• The consistency of the dish should be reasonably thick

If you found this post useful, kindly consider linking to it or sharing it with others or like us on Facebook or follow me on Twitter or join me on GooglePlus to keep up to date with Padhuskitchen.

506: Hotel Style Sambhar Version 2

Sambar is the signature dish of South India.  Hotel Sambhar is slightly different from Home made Sambhar. Though I already posted few Sāmbhar recipes, I want to post one more  Hotel Sāmbhar recipe.

Take a look at this special Hotel  style sambar recipe and give it a try.

Preparation time:      10 minutes

Cooking time:            20 minutes

Cuisine                       South Indian

Recipe Category        Kuzhambhu and Sambhar

Serves                       4

Ingredients

Moong Dal                         1 cup

Tovar Dal                           ½  Cup

Carrot                               1/2 cup (Any vegetable at your choice)

Green Capsicum                 1 no.  (Chopped)

Tomatoes                           3 (Medium)

Green Chilies                     3 nos. (Slit)

Tamarind                           Small Gooseberry Size

Kashmiri Red chili Powder   ½ teaspoon (For Color)

Turmeric powder                1/4 tsp

Coriander leaves,               4 stalks (chopped)

Ghee                                 1 tablespoon

Salt                                   To Taste

Jaggery                             1 Tablespoon

For Sambar Masala

 Oil                                   1 Tablespoon

Coriander Seeds                 2 Teaspoons

Fenugreek seeds                1/8 Teaspoon

Chenna dhal                       1 ½ Tablespoon

Urdh dal                             1 Teaspoon

Red Chillies                         4 no.

Asafetida Powder                ¼ Teaspoon

Fresh Coconut                     3 Tablespoon

For Tempering

 Gingelly oil (Sesame oil)      1 teaspoon

black mustard seeds             ½ teaspoon

Dry Red Chillies                    2 no.

Curry leaves                         2 sprigs

Mehtod:

• Pressure cook daal adding turmeric powder, asafetida and 2 cups of water.. Take at least 5-6 whistles, and once done smash and keep aside.
•  Cut the tomatoes, vegetables, chillies, curry leaves and keep aside.
• Soak the tamarind in the hot water and extract the juice. Keep aside.

For Sambar Masala

• Heat oil in a pan and Roast all the Sambhar spices one after the other. Remove from heat.
• Grind the mixture with half a cup of water to a paste. Let the paste be very slightly coarse. Set aside

For the Sambar

• Take a heavy bottomed pan ,Place all the vegetables and tomatoes. Add Tamarind  Juice and let them cook partially.
• Now add the ground Sambhar Masala and salt . mix it very well. Let it boil for  2-3 minutes.
• Now add the cooked dal in it let it continue to boil for 2-3 minutes.
• Then add Jaggery to the Sambhar while boiling then stir well.

 For Tempering/ Tadka

• In a separate saucepan, heat oil. Add the tempering ingredients. As they sizzle, drizzled the tempered oil over sambar. Now add the Kashmiri Chilli Powder  and Hing and immediate pour it on the Sambhar.
• Cover with the lid. Switch off the gas.
• Serve hot sambar with Idli and Dosas.

Hotel Sambhar 

MY OTher Hotel Sambhar Recipe  Here You Go

Hotel Sambhar Version 1