Jiffy cooking & Planning of Menus for all occasions at home.

Podi Mini Idlis - Ideal cocktail dish:
<HR style="COLOR: #ffffff" SIZE=1>Idli batter - 2 cups

Oil - 2 tbsp

Milakai podi - 2-3 tbsp

Mustard seeds - ½ tsp

Jeera - ½ tsp

Lime juice - 1 tsp ( Optional )

To garnish:

Grated coconut - 2 tsp

Chopped coriander - 2 tsp

Make about 15 idlis & refrigerate.

In a kadai, heat oil.

Temper mustard seeds & jeera.

Add the milakai podi & then the idlis.

Lower the flame & mix well so that all idlis get uniformly coated.

Saute for 2, 3 mts.

If they are not soft, sprinkle 2-3 tsp water & cover on a low flame for a minute or two.

Remove & add lime juice.

Mix well & garnish with coriander leaves.

Garnishing is optional.
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Masala Idli - let us play with mini-idlis!
<HR style="COLOR: #ffffff" SIZE=1>Mini-idlis - about 20 ( cold, to prevent crumbling )

Onions - 2, chopped

Tomatoes - 2, chop

Red chilli powder _ 1 tsp

Salt - very little

To temper:

Oil - 3 tbsp

Mustard seeds - 1 tsp

Urad dhal - 2 tsp

Curry leaves - few

Coriander leaves - to garnish

Heat oil & temper as given.

Next add onions & sauté for 2,3 mts.

Now add tomatoes & fry well.

Add chilli powder & very little salt.

Add the idlis & mix well gently, making sure they do not break

Lower the fire & keep covered for 5 mts for the idlis to absorb the masala flavour.

Open & garnish with chopped coriander leaves.
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Pepper Idli - a novel delite !
<HR style="COLOR: #ffffff" SIZE=1>Idli batter - 2 cups

Oil - 2 tbsp

Powder together little coarse:

Pepper - 1 ½ tsp

Jeera - 1tsp

Hing - ½ tsp

To temper:

Oil - 2 tbsp

Mustard seeds - ½ tsp

Curry leaves - few

To garnish:

Roasted cashewnuts - few

Make about 15 idlis & refrigerate or keep them cold.

In a kadai, heat oil.

Temper mustard seeds & curry leaves.

Add the pepper-jeera-hing powder & lightly fry.

Add idlis & mix well.

Lower the flame & mix well so that all idlis get uniformly coated.

Saute for 2, 3 mts.

If necessary, add a pinch of salt.

If they are not soft, sprinkle 2-3 tsp water & cover on a low flame for a minute or two.

Remove & garnish with roasted casewnuts.


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Seasame Idli: - Try it to believe the taste !
<HR style="COLOR: #ffffff" SIZE=1>Seasame seeds is "ellu" in tamil or til seeds.

Ellu Podi
http://www.indusladies.com/forums/showpost.php?p=2224&postcount=3

Use black or white til seeds depending on the availability.

Mini idlis - 15 – 20 ( cold)

Oil - 3 tbsp

Mustard seeds - 1 tsp

Roasted groundnuts - 2 tbsp ( coarsely powdered)

Heat oil in a kadai & temper mustard seeds.

Add idlis & sprinkle as much of the powder as desired.

Mix well, lower the flame & keeo covered for a mte to allow the idlis to absorb the flavour.

Remove & garnish with coarsely crushed groundnuts.
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MW Kalakand (1) - quickest sweet !
<HR style="COLOR: #ffffff" SIZE=1>In a big vessel, mix

Sweetened condensed milk - 400 gms tin

Full fat milk powder - 8 tbsp

Fresh curds - 6 tbsp

Mix all ingredients in a big micro vessel.

Blend thoroughly without even a tiny lump.

MW Hi for 4-5 till the mixture curdles slightly & rises to the top.

Empty into a flat vessel and garnish with nuts.






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Ragi Oothappam - the taste is simply superb !

Ragi flour - 1 cup

Potatoes - 2 med (Boiled & grated)

Red chilli powder - 1 tsp

Salt, hing

Chopped coriander leaves - 2 tbsp

Oil - to make oothappams

Mix all ingredients with water to dosa dough consistency.

Make oothappams as usual, using little oil.

Serve with coconut chutney.

 

Ginger-Garlic Stirfry Rice - A quickie with left over cooked rice

Cooked rice - 1 cup

Chopped ginger, garlic, green chillies - 1 tbsp each

Sliced small onion - ½ cup

Curry leaves - few

Hing - ¼ tsp

Garam masala powder - ¼ tsp

Grated fresh coconut - 2-3 tbsp

Oil - 1 tbsp

Salt

To garnish:

Ghee - 2 tsp

Coriander leaves - 1 tbsp

Cool the rice by spreading on a plate.

Heat oil, sauté the following one after the other in the same order:

Ginger, garlic, green chillies, hing, small onions, curry leaves, garam masala& finally coconut.

After a few mtes, add the rice & salt.

Mix thoroughly.

Add ghee & garnish with corander leaves.

Serve with any vegetable sabji or just chips for a jiffy.

 

Besan Kara Appam - takes 15 mts flat !
This tastes very similar to Bajji (minus vegetables), the ingredients being similar !


Besan - ½ cup

Rice flour - ¼ cup

Maida - ¼ cup

Curds - 1 tbsp

Rde chilli powder - 1 tsp

Hing - ¼ tsp

Salt

Fruit salt - 1 tsp (or cooking soda ½ tsp)

Oil - to shallw fry

To temper:

Oil - 1 tsp

Mustard seeds - ½ tsp

Urad dhal - 1 tsp

Finely chopped curry leaves - few

Mix all ingredients with enough water to a dosa-cnsidtency dough.

Whisk very well to get soft appams.

Temper & add fruit salt just bfore making it well & beat well.

Shallow fry in a Paniyaram pan or appa karal.

Serve with coconut chutney or tomato sauce.

 

Oats Dosai (With onion) - very quick & simple !

This can be prepared in a jiffy.

Oats - ½ cup

Riceflour & Rava - each ¼ cup

Thin buttermilk - 1 cup

Salt, hing

Oil - to make dosai

To temper:

Oil - 2 tsp

Musard seeds - 1 tsp

Chopped onions - 2-3 tbsp

Chopped green chillies - 2 tsp

Mix all the 3 dry ingredients with salt & buttermilk.

Temper the given ingredients.

If necessary, add little water to get dosa batter consistency.

Make dosas the usual way – they will not come out thin.

But they are soft & tasty.

Serve with any chutney or sambar.

 

Cereal Oothappam - make it fast !

Maize flour (makai ka atta) - ½ cup ( makka chola mavu)

White millet flour (jowar flour) - ½ cup

Wheat flour - ½ cup

Chopped onions - 1/3 cup

Chopped green chillies - 2 tsp

Chopped coriander leaves - 2-3 tbsp

Salt, oil to make

Mix all ingredients with water, to make a soft loose dough.

Greasing a non-stick pan lightly, make small oothappams.

Cook on both sides till golden brown.

Serve hot with any chutney.