CARROT IDLI

BASIC IDLI BATTER:

Urad dal	1 cup
Idli Rawa	2 cups
Rice flakes	1/8th cup
Salt	to taste
Water

• Wash and soak Urad dal, rice flakes and Idli rawa separately for 4-6hrs.
• In a mixer jar or grinder put washed urad dal, rice flakes and grind into fine paste by adding water till soft and fluffy.
• Wash rava and take hand full of rawa and squeeze as much you can. Combine both rawa and batter and mix well by adding salt to taste.
• Cover and keep the batter in a warm place overnight to let the idli batter ferment.
• Now batter is ready for making idli's.

CARROT IDLI:

Idli batter	1.5cups
Carrot grated	1/2cup
Coconut grated	1/4th cup
Fresh Peas	2tbsp
Coriander	2 tbsp chopped
Ghee	1tbsp
Mustard's	1/4th tsp
Cumin seeds(	1/4th tsp
Urad dal	1/2tsp
Red chilly	1 (break into tiny pcs)
Green chillies (optional)	1 tsp (chopped)
Salt	to taste

• In a bowl, mix carrot, coconut, peas, coriander and salt.
• Heat ghee, prepare tempering (urad dal, cumin seeds, mustard's, red chilly) and pour on carrot mixture. Mix well.
• To this add Idli batter and mix well.

 

• Grease ghee/oil to idli plates moulds and fill each of them with 3/4th full of batter.
• Cook idli's on steam for 15-20mins on medium flame. Off the flame and allow it to cool done.
• Pull the idli's with help of spoon.
• Serve with chutney.

CHUTNEY'S RECIPE:

 Allam chutney :

• http://paddusrecipehouse.blogspot.com/2010/04/allam-chutney.html

Gram dal chutney : 

• http://paddusrecipehouse.blogspot.com/2010/04/gram-dal-chutney.html

SORAKAYA CURRY/ BOTTLE GOURD CURRY

Bottle gourd/sorakaya	2cups
Onions	1/2 cup
Green chilles	2
Milk	1/2 cup
Coriander leaves	2tbsp
Curry leaves	few
turmeric	1/4tsp
Chilly powder	1/2tsp
Salt	to taste
Oil	2tbsp
Urad dal	1tsp
Mustard's	1/2tsp
Garlic flakes	2 flatten
Curry leaves	few
Red chilly	2 (break into pcs)

• Peel the bottle gourd and chop them into tiny pieces.
• In a pressure pan heat oil and add urad dal, mustard's, garlic and red chilly and fry until urad dal is fried.
• Add onions, turmeric, green chillies and curry leaves and fry until onions are translucent. 
• Now add chopped bottle gourd/ sorakaya and mix well and cover with lid, allow to cook until little soft.
• Add red chilly powder, salt and 1/2 cup water and milk, give a stir and lock the lid.
• After pressure has built to 2 steams off the flame. Wait till pressure drops down naturally.
  
• Garnish with coriander an serve with hot rice or roti.
  

CARROT PARATHA

Carrot grated	1 cup or 100gms
Wheat flour/ Atta	1.5cups
Green chillies	4-6 (small)
Fresh Coconut grated	1/2 cup
Coriander leaves chopped	4tbsp
Garlic grated	4 flakes or 2 tsp
Salt	to taste
Water	just to sprinkle.
Oil or ghee	4tbsp
Cumin seeds powder	1tsp

• In a processor make a coarse paste of green chillies and coriander leaves.
  
• In a bowl, mix grated carrot, coconut, garlic, cumin powder, green chillies and coriander leaves paste and salt.
• Now add wheat flour and 2tbsps of oil or ghee. Mix well and make a soft dough. (Sprinkle water only if required).
• Cover the dough and rest for 30mins.
  
• Divide dough into 6-8 parts. Roll each part into a ball.
  
• Roll out like paratha and fry on griddle by adding oil or ghee both sides.
• Serve with Cucumber raita and Bottle gourd curry.

 CUCUMBER RAITA:

• Whip one cup curd and add 1/2 cup of finely chopped cucumber, 1tbsp finely chopped coriander leaves and salt to taste. Mix and serve.

SORAKAYA/BOTTLE GOURD CURRY:

• http://paddusrecipehouse.blogspot.com/2010/04/sorakaya-curry-bottle-gourd-curry.html

CHAPATI AND CHOLE CURRY

For chole curry recipe
http://paddusrecipehouse.blogspot.com/2010/04/chole.html

CHOLE CURRY

Kabuli chana	1cup
Onions	150gms into paste
Tomatoes	150gms into paste
Ginger Garlic paste	1tbsp
Red chilly powder	1tsp
Green chillies	4 into paste
Turmeric	1/4tsp
Garam masala	1tsp
Dry coconut powder	2tbsp
Chole masala (Everest masala)	1tbsp
Amchur	1tsp (optional)
Oil	4tbsp

• Grind garam masala and dry coconut powder together into fine powder.
• Soak kabuli chana overnight. Pressure cook chana by adding 1/2tsp of salt and enough water up to 3 steams. Drain the water.
• Heat oil and fry onions paste, green chillies paste, add turmeric and ginger garlic paste and fry for another 2mins.
• Now add tomato puree and cook until oil on sides.
• At this time add all dry ingredients (except amchur) and mix well and allow to fry for 2mins.
• Add boiled chana and 1/2cup of water and allow to cook for 5mins.
• Finally add amchur and cook for another 2mins.
• Ready to serve.

30mins MEAL

In 30mins of time I prepared this meal.

MENU:

•  Rice
•  Cauliflower peas fry
• Menthikura and tomato pappu (menthi leaves and tomato dal)
• Mamidikayi pachadi (Instant Raw Mango pickle)
• Papad and majjiga mirapa 
• Curd

Rice

• Cook the rice normally at (1:2) ratio.

Cauliflower Peas fry:

Cauliflower into florets	1 cup
Onions	1/4th cup sliced
Fresh peas	1/4th cup
Turmeric	1/4th tsp
Red chilly powder	1/2 tsp
Salt	to taste
Oil	2 tbsp
Urad dal	1/2tsp
Mustard's	1/4 tsp
Curry leaves	few
Red chilly	one (break into pcs)

• Boil cauliflower florets for 5min, add salt while boiling. Drain the water.
• Heat oil and fry urad dal, mustard's, red chilly, turmeric and curry leaves and add onions, boiled cauliflower and peas and mix well.
• Add salt to taste and red chilly powder and fry for another 5mins.
• Ready to serve.

Menthikura and tomato pappu:

Menthikura/Menthi leaves	1/2cup chopped
Tomatoes	1 diced
Toor Dal	1/2cup
Onion	1/4th cup diced
Green chillies	2
Red chilly powder	1tsp
Turmeric	1/4th tsp
salt	to taste
Tamarind	small lemon size (soaked)

• In pressure pan add washed dal, menthikura/menthi leaves, tomato, green chillies, onion, turmeric, red chilly powder and enough water to cook the dal.
• Cook until dal is cooked and soft.
• Now mash the Dal, add tamarind water and salt and allow to boil for 5mins.
• Now heat 1tbsp of oil and give tempering and pour on Dal. (For tempering - urad dal, mustards, cumin, garlic (flatten), red chilly and curry leaves).
• Dal is ready.

 Mamidikayi pachadi:(Instant Raw Mango Pickle)

http://paddusrecipehouse.blogspot.com/2010/04/mamidikayi-pachadi-instant.html

NOTE: ALL THE THREE RECIPES CAN BE PREPARED IN PARALLEL.

MAMIDIKAYI PACHADI (INSTANT)

Pachi mamidikaya	1
Red chilly powder	2tsp
Turmeric	1/4tsp
Salt	to taste

• Peel the mango and chop into big cubes.
• Put in blender or food processor and grind into coarse paste.
• Take into a bowl and add red chilly powder, turmeric and salt and mix well with hand.

FOR TEMPERING:

Garlic flakes	4
Mustards	1/2tsp
Urad dal	1tsp
Red chilly	2 (break into 2)
Curry leaves	few
Hing powder	pinch
Oil	2tbsp

• Heat oil and fry the above ingredients and pour on the mango.
• Mix well and serve with hot rice and ghee.

RELATED RECIPES

ALLAM/ GINGER CHUTNEY

Ginger	50gms
Tamarind	50gms
Jaggery powder	2tbsp
Green chillies	4 split
Jeera	1/2 tbsp
Oil	1tbsp
Salt	to taste

• Peel and cut the ginger into small cubes.
• Soak the tamarind in hot water for 10mins
• Heat oil and fry jeera and green chillies and ginger. Fry for 10mins on medium low flame.
• Put fried ginger, tamarind, jaggery and salt in blender or food processor and blend until smooth.
• Take into serving bowl.

FOR TEMPERING:

Oil	1tsp
Urad dai	1tsp
Mustards	1/2tsp
Red chilly	1
Curry leaves	few

• Heat oil and fry all ingredients and pour on chutney.

RELATED RECIPES

MASALA EGG FRIED RICE

Eggs	6
Rice	2 cups (rice cooker cup)
Onions	1 cup sliced
Green chillies	6-8 split
Ginger garlic paste	1tbsp
Turmeric	1/4tsp
Dry Coconut powder	2tbsp
Garam masala powder	1tsp
Salt	to taste
Lime juice	3-4tbsp
Coriander leaves	1/2 cup chopped
Oil	5-6tbsp

• Cook the rice normally and keep aside.
• Make a fine powder with dry coconut and garam masala powder(together).
• Heat oil and fry onions and green chillies. When onions turns into light golden brown add turmeric and ginger garlic paste and fry for 2mins.
• Add coconut masala and salt and fry for a min.
• Now add eggs and cook like crumbled eggs. Fry till eggs are completely cooked. 

• Add rice and lime juice and mix evenly, fry for 2-3mins and finally add chopped coriander, mix and serve.

PAPIDI CHAAT

FOR PAPIDI:

Maida	1 cup
Sooji	1tsp
Oil	2tsp
Salt	to taste
Water	to knead the dough
Ajwain seeds	1tsp

• In a mixing bowl, add all the above ingredients and knead the mixture to form a dough like ball by using little water.
  
• Keep aside for 30Min's
• Make 3-4 equal portions(balls) and flatten them and roll out thin chapati.
• As shown in the below picture cut the papidi's and deep fry them on low flame until crispy and golden in color like flat puri's. If they puff while frying just press with spoon.

• Allow to cool down and they are ready to use for papidi chaat.  
• For one cup maida, can make 40-45 papidi's.

TO SERVE PER PERSON:

Curds beaten	2-3tsp
Chopped onions	1tbsp
Chopped coriander	1 tbsp
Tamarind chutney	1tbsp
Green chutney	1tbsp
Chat masala	1/4th tsp
Chopped tomatoes	1tbsp (optional)
Mixed mixture (or) sev	1/4th cup

• In curds add pinch of cumin seeds powder and pinch of salt and mix well.

• Arrange papidi's on a plate and apply chutney's on each papidi and top with onions, tomatoes, curds, coriander, sev or mixed mixture and sprinkle chat masala.
• Serve immediately.

NOTE:

•  Recipe for Tamarind chutney 

http://paddusrecipehouse.blogspot.com/2010/04/sweet-hot-and-tangy-chutney.html

•  Recipe for Green chutney
  

http://paddusrecipehouse.blogspot.com/2010/04/green-chutney.html

GREEN CHUTNEY

Coriander leaves	1 cup (chopped)
Mint leaves	1/2 cup (chopped)
Green chillies small	4-6 chopped
Cumin seeds powder	1tsp
Salt	to taste

• Blend all the above ingredients in a blender by adding little water.
• Preserve in air tight container and refrigerate .
• Can be  stored upto 4-5days.
•  This green chutney can be used as dipping (kababs, pakoda, Mirchi Bajji, Cut Mirchi, Wada's etc..,) and topping (Bhel puri, Dahi Puri, Samosa chat, Papidi chat, Vada Pav, etc..,)

Related Recipes

 

GRAM DAL CHUTNEY

  FOR GRINDING:

Roasted garm dal/Chana dal	3/4th cup
Fresh coconut	14th cup (grated)
Green chillies small	8-10 (split)
Cumin seeds	1tsp
Oil	1tbsp
Tamarind	key lime size
Salt	to taste

FOR TEMPERING:

Urad dal	1tsp
Mustard's	1/2tsp
Curry leaves	few
Red chilly	2
Oil	1tbsp

• Soak tamarind in water.
• Dry roast chana dal on low flame. If you are using roasted gram dal (also know as chana dalia) no need to roast.
• Heat oil, fry cumin seeds and green chillies for 2mins.Remove from flames.
• Put dal in blender and make into fine powder. Now add soaked tamarind, coconut, salt, fried green chillies and add enough water to grind the chutney.
• Heat oil and give tempering.
• Serve with any variety of tiffins. 

RELATED RECIPES

SWEET, HOT AND TANGY CHUTNEY

Tamarind	Lemon size
Pitted Dates	6-8 (chopped)
Jaggery	1tbsp
Salt	to taste
Cumin seeds powder	1tsp
Red chilly powder	2tsp
Amchur	1tsp

•  Boil tamarind and chopped dates in half cup water for 5Min's.
• Grind into puree by adding required water and strain the puree.
• Add remaining ingredients and mix well and boil for 5Min's.
• Remove from the flame. Cool down and preserve in air tight container and put it in refrigerator.
• Can be served in any type of cutlets and chats.
  

RELATED RECIPES

PULLATTU/RICE FLOUR DOSA

Rice flour	1 cup
Curd (sour)	3/4th cup
Water	2 cups
Onions	1/4th cup chopped
Green chillies	4 chopped
Cumin seeds	1/2 tsp
Ginger	1 tbsp chopped
Salt	to taste

• In a bowl whip the curd by adding 1/2 cup of water.
• Add flour, onions, green chillies, cumin seeds, ginger, salt and remaining water (the batter should be little bit thin).

• Heat dosa pan and the flame should be high before preparing dosa.

• Take a ladle full of batter and pour on pan starting from sides and finishing off in the middle. Pour one tsp of oil. 

• Turn to other side after 2-3mins and fry for another 1-2mins.
• Serve with any pickle or chutney.

Here in this picture I served dosa with "GRAM DAL CHUTNEY"
http://paddusrecipehouse.blogspot.com/2010/04/gram-dal-chutney.html

RAGADA-PATTIES

FOR PATTIES:

Potatoes boiled	3
Bread crumbs	1/2 cup
Lime juice	2-3tbsp
Corn Flour	2tbsp
Salt	to taste
Oil	for shallow frying
Cumin powder	1tsp

• Peel the potatoes and mash them.
• Add bread crumbs, lime juice, corn flour, cumin powder and salt. Knead the mixture.
• Make 8-12 equal portions (balls) of potato mixture and flatten them like patties or like round cutlets.
• Shallow fry these patties on both sides by adding tbsp of oil (OR) deep fry in oil.
• 
  
  
  

FOR RAGADA:

White peas or Kabuli chana	1.5 cups
Onions chopped	1 cup (chopped)
Tomatoes medium sized	2 (puree)
Green chillies	4 split
Red chilly powder	1 tsp
Oil	5 tbsp
Cloves	6
Coriander seeds	1tsp
Pepper corns	10
Cinnamon	2 small pieces
Cardamom	3
Ginger and garlic paste	2 tsp
Turmeric	1/4tsp
Salt	to taste

• Dry roast cloves, coriander seeds, pepper corns, cinnamon, cardamom and make into fine powder
  
• Soak peas/chana overnight and cook them in pressure cooker by adding 1/2tsp of salt.
• Heat oil and fry onions and green chillies. When onions are light golden brown add ginger garlic paste and fry for 2-3mins.
• Now add red chilly powder, turmeric, salt, ground garam masala, 1tsp amchur powder and tomato puree. Fry till oil on sides.
• Add cooked chana/peas and add little water and cook for another 5mins. The consistency should not be too thick or too lite.
  
• Ragada is ready.

SERVING:

• Place the cutlet on center of the plate.
• Pour Ragada and top with sweet chutney, green chutney and whipped curd, onions, lime juice and chopped coriander.
• Sprinkle chat masala and serve.
  

FALUDA/FALOODA

Whole milk	2 cups
Rose syrup	4 tbsp
Bambino Vermicelli or Rice noodles	1/4th cup
Basil seeds/Sabja seeds	1/2 tbsp
Vanilla Ice cream	4 scoops
Almond chopped	1 tbsp
Cashews broken	1 tbsp
Sugar	1 tbsp

• Boil milk and add 1tbsp sugar. Keep in the fridge to chill.
• Soak the basil seeds in cup of hot water for about 30minutes or even more till they swell and chill the seeds.
• Boil the noodles in water for about 5minutes until soft. Drain and refresh in cold water. Keep covered in the refrigerator till serving time.

• To serve, mix the milk with sabja seeds and mix well. Divide it into 2 glasses and add 2tbsp of noodles and 2tbsp of rose syrup in each glass.
• Now put two scoops of ice cream on top of each glass and garnish with chopped dry fruits.
• Mix gently and serve.

MANGO MOCKTAIL

Raw Mango	100gms (cut into pieces)
Mint leaves	2 tbsp (finely chopped)
Jaggery powder	2 tbsp
Salt	3/4th tsp
Rock salt	pinch
Cumin power	1/2 tsp
Water	2.5 cups
Crushed ice	1 cup

• Peel the mango and cut into pieces and add one cup water and boil the mango.
• Put boiled mangoes, mint leaves, jaggery, salt, rock salt and cumin powder into food processor or blender for 15 second.
• Add 1.5 cups of water and blend it for another 5 seconds.
• Add crushed ice cubes and serve into mocktail glasses.

FISH FRY

Fish (tilapia/catfish/red snapper)	1pound (cut into pieces)
Red chilly powder	2 tsp
Turmeric	1/4tsp
Salt	to taste
Ginger Garlic paste	2 tsp
Lime juice	2 tbsp

• Clean, wash and cut fish into 2 inch size cubes. (Here, I used tilapia fillets)

•  Apply salt, lime juice, ginger garlic paste ,turmeric and red chilly powder.

• Keep aside for 30mins.

• Heat frying pan and pour 5tbsp of oil and shallow fry these marinated fish pieces.

• Fry till fish turns into golden brown color.

• Garnish with chopped coriander leaves.