Categories
Breakfast/Tiffin Food Recipes Powder/Podi

How to make Idli milgai podi & Podi Idli

Podi Idli

Podi idli recipe is very famous in south indian restaurants as well most of the idli lovers home. Adding flavours to podi idli enhaces the taste and adds to the variety. Here i tried out of 3 flavours namely plain, garlic flavour and tangy and spicy flavour. Podi idli is basically coating on both sides of idli with specially prepared idli milgai podi (gun powder) where the main ingredient is the red chili. Many restaurants offer normal size idlis also coated with idli milagai podi. Idli milagai podi( also called gun powder) is a dry condiment served with Idli and dosa. It is dry powder made with sesame seeds,lentils and red chili. Many people would like to add idli milagai podi in addition to chutney and sambar. So bringing in varous flavours to podi idli is a welcome option. In this i tried the following flavours or variations – plain , garlic and tangy and spicy to idli milagai (gun powder). So please watch my video and enjoy the ghee podi idli recipe, khara podi idli recipe and plain podi idli recipe. While preparing idli milagai podi, i kept in mind not only the taste but health as well. I used black sesame seeds instead of white sesame seeds. Sesame seeds have medicinal properies and dry roasting enhances the flavour. I used a mix of black gram and urad dal instead of using only urad dal. Black gram is rich in protein and soluble fibre. How to roast red chili without facing irritation from red chili fumes? Whenever we roast red chilis, the chili fumes cause irritation, sneezing and discomfort. Here is a nice tip to get over this problem. Add salt while roasting the chilis. It will control the fumes and you will be able to roast the chilis avoiding the irritation.

Ingredients

📌Ingredients for Idli milagai podi

Black Sesame seed – 1/4 cup

Urad dal – 1/2 cup

or

Black gram – 1/4 cup & Urad dal – 1/4 cup

Chana dal – 1/4 cup

Gingelly oil – 1 tsp

Hing – 6-7 pieces

Red chili – 12-14 nos

Salt

Curry leaves

📌Ingredients for Plain podi idli

Gingelly oil – 1 tbsp

Ghee 1-2 tsp

Mustard – 1/2 tsp

Curry leaves

Idli milagai powder – 1 tbsp

Button idli – 15 nos(at room temp)

📌Ingredients for garlic flavoured idli

Ghee – 1-2 tsp

Gingelly oil – 1 tbsp

Slightly crushed garlic clove-5 nos

Idli milagai podi – 2 tbsp

📌Ingredients for tangy & spicy podi idli

Ghee – 1-2 tsp

Gingelly oil – 1 tbsp

Amachur powder(Mango powder) – 1/2 tsp

Red chili powder – 1/4 tsp

Jaggery – 1/2 tsp

Idli milagai podi – 2 tbsp

Button idli – 15 nos

Procedure

Video

Text procedure

Procedure

How to make Idli milagai Podi?

Step 1

Rinse black sesame seed and drain.There is no need to drain with a dry cloth. Straightaway transfer it to a pan. Keep stove in low flame. Dampness goes in few seconds. Stir continuously. After few seconds the seeds start popping. Roast until popping reduces. Transfer to a plate. Caution- Do not over roast. Over roasting gives dlight bitterness

Step 2

Dry roast black gram, urad dal and chana dal (bengal gram) separately until color turns black for black gram and golden brown for urad and chana dals. Transfer to the plate with roasted sesame seeds.

Step 3

Heat 1 tsp oil in a pan.Roast hing until it turns crispy. If you use powdered hing, add it finally after turning off stove. In the same pan add red chili and start roasting. It starts fuming which makes you confortable. Add salt to it. Now you can roast without fumes. Add curry leaves and turn off stove. Stir for sometime.Salt absorbs moisture from curry leaves.

Step 4

Transfer the roasted items – Hing,red chili,curry leaves to a mixer grinder jar.Dry grind into a powder. Then add other roasted ingredients suchas sesame seed, black gram, urad dal and chana dal. Add salt as required. Dry grind into a slightly coarse powder. Now idli milgai podi ( also called gun powder) is ready.

Making podi idli with favours

Plain podi idli
In a hot pan, add ghee and gingelly oil. Add mustard seeds and let it splutter. Add curry leaves , idli milagai podi and the button idlis(mini idli). Stir and coat evenly on both sides for all the podi idlis. The procedure is the same if you want to coat a normal size idli. the idli should be at room temperature.

Garlic podi idli

Many people like mild garlic flavour. Heat ghee and gingelly oil in a pan. Add slightly crushed garlic cloves and stir until it turns to golden brown colour.Remove the roasted garlic from oil. Now garlic flavour is transferred to the oil. Now add idli podi and the idlis. Coat it evenly on both sides of the idlis. Now garlic flavoured podi idli is ready.

Tangy and spicy podi idli

Step 1
Mix dried mango powder (amchur powder),red chili powder,jaggery and idli milgai podi in a bowl.

Step 2

Heat ghee and gingelly oil in a pan. Add the mixed powder and the idlis. Coat the powder evenly on both sides by stirring. Tangy and spicy podi idli is ready.

Categories
Food Recipes Side dish

Shahi paneer |Shahi paneer with white gravy

Shahi Paneer

Shahi Paneer / Shahi paneer with white gravy – Paneer is Indian cottage cheese made by curdling the milk. You can either curdle the milk with lemon juice or vinegar or yogurt. Paneer is used in a number of poular side dishes like shahi paneer or palak paneer or matar paneer. We can make fresh paneer easily at home in few minutes without any additives. Shahi paneer is a rich and tasty subji for chapati & roti.

Ingredients

📌Homemade paneer

Lemon juice – 2-3 tbsp

Full fat milk – 1 litre

📌Ingredients for shahi paneer

Chopped onion – 2 nos (medium)

Green chili – 1 no

Grated ginger & garlic – 1 tsp (each)

Bay leaf – 1 no

Shahi jeera – 1 tsp

Cashew nut – 3 tbsp

Black cardamom

Butter – 1 tbsp

Fresh curd – 1/4 cup

Milk – 1/2 cup

Paneer Green chili – 1 no(slit)

Salt Black pepper – 1/2 tsp (coarse)

Fresh cream – 1/4 tsp

Kasuri methi -1 tsp

Saffron milk -3-4 tsp

Procedure

Video

Categories
Bakery Items Food Recipes

Homemade eggless burger buns without oven | Homemade stuffed buns without an oven

Burger & Stuffed buns

Homemade eggless burger buns without oven| Homemade stuffed buns without an oven – I have tried out a unique and easy method of baking eggless buns– plain / burger and stuffed buns at home using a pressure pan /cooker without using an electrical oven . I also used 100% whole wheat flour avoiding maida. I used instant yeast. The texture and taste of the buns were very good. If you bake in the oven, you will get same colour on both sides of the bun. In baking with pressure pan/pressure cooker, we get perfect colour only in the bottom side.

Ingredients

Sugar – 2 tsp

Warm milk – 1/4 cup

Instant yeast – 1 tsp

Wheat flour – 1 cup

Salt

Oil

Cumin seed – 1/4 tsp

Onion – 2 tbsp

Chopped Capsicum – 2 tbsp

Boiled & mashed potato – 1/4 cup

Turmeric powder – 1 pinch

Red chili powder – 1/4 tsp

Sesame seed on plain bun – 2 tsp

Butter – 10 grams

✅Dough preparation time 15 minutes

✅I proving time 1 hour

✅II proving time 20 minutes

✅Baking time 30 minutes

Procedure

Video

Text Procedure

Step 1

In a bowl add sugar,warm milk and instant yeast. Mix well. As a caution, you should not use even slightly hot milk, as the yeast cells will die.Set aside for 10 minutes and let the yeast activate.

Step 2

After 10 minutes, the milk yeast mixture is frothy and fermented.

Step 3

In a large bowl, add wheat flour, salt and yeast mixture. Mix well.

Step 4

Add warm water as required and make slightly sticky soft dough

Step 5

Transfer the dough to a board or platform.Add oil and 3 tsp of wheat flour. Knead it for 8-10 minutes.

Step 6

Now the dough is very soft and non sticky. Tuck the dough tightly and transfer to a greased bowl. Apply oil on top and cover with a damp cloth for 1 hour

Step 7

After 1 hour the dough size is nearly doubled. Transfer the dough to a board or platform. Punch the dough to release trapped air.Then knead the dough gently and roll it. Divide into 4 parts to make 4 medium size buns.

Step 8 – Stuffing masala preparation

Heat oil in a pan. Add cumin seeds, chopped onion, chopped capsicum, Saute for few minutes.Add turmeric powder,red chili powder and mix well.Now potato
masala is ready for stuffing.

Step 9

In a board flatten one ball of dough. Fold all edges towards centre and make a ball by bring the edges together. Roll it smoothly without any joints. Similarly roll another ball. Now 2 plain bun balls are ready to be baked.

Step 10
For stuffed bun, flatten the dough and keep the potato masala at the centre. Now bring the edges together and seal and roll it by hand to have a smooth ball without any cracks. Repeat the process for one more ball. Now we have 2 stuffed balls ready to be baked.

Step 11
In a pan, keep one stand at the bottom and cover the lid.Preheat the pan in medium flame for 10 minutes.

Step 12

In a plate or vessel,keep parchment paper at the bottom. Grease it. ( Use steel or aluminium vessel for baking. It should be heat resistant one. I used aluminium vessel). Place all the 4 bun balls keeping some distance between each ball.Cover with some damp cloth and set aside for 20 minutes for prooving.

Step 13

After 20 minutes,all buns are prooved nicely. Now apply milk gently to all buns with a brush.

Step 14
Keep the vessel in the preheated pan. Sprinkle some sesame seeds on top of plain buns. Cover the lid and keep stove in low flame. Bake for 20 – 25 minutes.

Step 15

After 20-25 minutes, the buns get baked nicely. While using pressure pan or pressure cooker ,we get brown colour only in the bottom side of the buns unlike baking in an electric oven where we get the brown colour on both sides.

Step 16

Apply butter on the hot buns. Cover with a cloth for abou 30 minutes. Now plain/burger buns and stuffed masala buns are ready.

Categories
Food Recipes Snack recipes

Milagu Vadai ( Pepper Vada)

Milagu vada

Milagu vadai (Pepper vada) – Temple prasadam style is a tradition prasadam offered in Anjaneyar ( Hanuman) temple. This vada is crisp, spicy and tastes awesome. In temples they make a garland for Lord Anjaneya and it is popularly known as Vada malai. It is offered as prasadam. We can store these vadas for a longer period. I usually make pepper vada during Hanuman jayanthi festival. This festival falls during Tamil momth Margazhi every year.

Ingredients

Urad dal 1/2 cup

Crushed pepper — 2 tsp

Crystal salt

Oil 2 tbsp

Soaking time :20-30 minutes

Preparation time: 10 minutes

Cooking time : 20 minutes

Quantity 20 pieces

Procedure

Video

Text Procedure

Step 1

Soak urad dal for 20-30 minutes only. After that stain the water completely. Step 2

Transfer to mixer jar. Grind coarsely without adding water. Add in small amount quantities and grind so that the grinding process will be easier. Step 3

Dissolve crystal salt in water and add. ( If you plan to use table salt instead, then add it straight away.) Add rice flour, black pepper crushed coarsely and hot oil. Mix well. Now vada dough is tight like puri dough.

Step 4

Grease plantain leaf or parchment paper. Apply oil in hand. Take 1 lemon size dough. Place it on the banana leaf or parchment paper and flatten it.Make it into thin disc and then a hole at the centre.

Step 5

Heat oil in pan. Gently drop it. Fry in low medium flame. Fry both sides until it turns golden brown in colour, Oil bubbles should subside and this is an indication that frying process is over. Remove the crispy and hot milagu vada from oil. The crispy Anjaneya temple style vada or Vada mala style milagu vada is ready.

Categories
Food Recipes Snack recipes

Maddur Vada |மதூர் வடை

Maddur Vada

Maddur vada (மதூர் வடை) is a savoury fritter type snack from Maddur town which is between Bangalore & Mysore , Karnataka. This vada ia very famous in Restaurants and road side hotels in karnataka. It is made of semolina(rawa), maida and rice flour which are then mixed with sliced onions, curry leaves, green chili and few other ingredients. Although three flours are used, they are mixed in varying proportions. I used less rice flour to have a different flavour and taste as compared to Nippat (Thattai) which is also a fritter type snack. The vada can be taken with coconut chutney and also goes very well with sambar and rasam rice. The vada can be stored for 3-4 days

Ingredients

Medium size onion – 3 nos (Chopped)

Salt – 1 tsp

Chopped curry leaf – 2 tbsp

Finely chopped green chili – 2 nos

Chopped ginger – 1 tsp

Hing – 1/2 tsp

Semolina (rawa) – 1/2 cup

Maida – 1/2 cup

Rice flour – 1/4 cup (heaped)

Roasted ground nut pieces – 1 tbsp

Cashew nut pieces – 1 tbsp

Sesame seed – 1 tsp

Hot oil – 2 tbsp

Ghee – 1 tbsp

Procedure

Video

Text Procedure

Step 1

Add salt with sliced onions. Water oozes out of onion by kneading for 2 minutes.

Step 2

Add curry leaves, chopped green chili , chopped ginger & hing. Mix well with onions

Step 3

Add all flours, roasted peanut pieces, cashewnut pieces, sesame seeds, hot oil and ghee. Mix all ingredients well and divide into two portions.

Step 4

Add small quantity water 2-3 times and make stiff dough but it should not be too dry. Dough is now ready.

Step 5

Grease parchment paper. Take big lemon sized dough and flatten it. Mkae 1.5 to 2 inch diameter disc and 1/4 cm thickness.

Step 6

Drop gently in hot oil. Keep stove in low medium flame. Fry 3-4 minutes. Flip over to other side once colour changes to golden brown. Fry until both sides are golden brown. Remove maddur vada from pan. Now tasty maddur vada is ready to be served. Serve with coconut chutney. This vada is crispy outside and soft inside with onion and spicy flavour

Categories
Breakfast/Tiffin Food Recipes Snack recipes

Mani Kozhukattai | Kara Mani kozhukattai

Mani kozhukattai

Mani Kozhukattai | Kara mani kozhukattai | மணி கொழுக்கட்டை | ( uppu mani kozhukattai/ rice flour kadubu) is a traditional south indian chettinad cuisine. It is a steamed rice flour dumplings which is then shaped and further seasoned with mustard, hing and curry leaves. This is made especially during festivals like Ganesh chaturti. Mani kozhukattai is simple to prepare and can be an excellent breakfast or snack item. You can add flavours to it to make it more appealing by way of look and taste. I prepared with 3 flavours – plain, tomato and coriander .

Ingredients

Rice flour – 1 cup

Tomato puree – 4-5 tsp

Coriander paste – 1/4 cup

Chana dal – 2 tbsp

Red chili – 3 nos

Urad dal – 2 tbsp

Hing – 1/4 tsp

Grated coconut – 2 tbsp

Curry leaves – 12-15 nos

Sugar – 1 tsp (optional)

Mustard – 1 tsp

Red chili – 1 tsp

Green chili – 1 no(chopped)

Ghee – 1 tsp

Gingelly oil – 2 tbsp

Curry leaves

Salt

Procedure

Video

Text Procedure

Step 1

In a pan add 1 1/4 cup water , 1 tsp ghee and salt. Let it start boiling.

Step 2

Add 1 cup of readymade rice flour. Keep the stove in low flame. Stir continuously to avoid lumps.Once the dough thickens,turn off the stove.

Step 3

Divide the rice flour dough into three parts for adding different flavours.

Step 4

Grind 2 medium size tomatoes in mixer grinder without adding water and make tomato puree. For coriander paste grind cleaned and rinsed coriander leaves in a mixer grinder without adding water.

Step 5

Heat pan. Add 1 part dough and tomato puree and mix well too make non sticky dough. Similarly take another part dough and add coriander paste. Mix well and make non sticky dough. Now tomato flavoured dough and coriander flavoured dough are ready.

Step 6

Grease hands by using gingelly oil. Take a small portion of the plain dough. Knead it and make it soft non sticky dough. Take gooseberry size dough and roll and make small balls or small beads out of it ( Mani is a Tamil term meaning beads). Do the same for tomato flavoured and coriander flavoured dough. Now we have small round balls of plain,taomato and coriander flavour.

Step 7
Boil 3 cups of water in pressure cooker or steamer. Place these balls on a steamer plate or Idli plate. Keep stove in low medium flame. Steam cook for 10 minutes. Now steamed mani kozhukattai is fully cooked.

Step 8 (Masala powder preparation)

Dry roast 2 tbsp chana dal,3 red chilis,2 tbsp urad dal,1/4 tsp hing. Roast till dals turn golden brown in colour. Add 2 tsp grated coconut and curry leaves. Saute for few seconds. Turn off stove. Add 1/4 tsp salt and 1 tsp sugar (optional). Dry grind at room temperature. Now masala powder is ready.

Step 9

Heat 2 tbsp gingelly oil in a pan. Add 1 tsp mustard seeds and let it splutter. Add red chili,chopped green chiliand curry leaves. Now add steam cooked mani kozhukattais and masala powder. Mix well.Now tasty and yummy mani kozhukattai in 3 flavours are ready to be served.