Idly Upma

I finally got time to write a post in my blog:)  Its been a long time since I opened my blogger account.  I feel so guilty whenever I visit buddy bloggers blog and read recipes. I have three more recipes which needs to be completed and published. Hopefully I will do it this month atleast.  This idly upma is a recipe I learned from one of our family friend, when I was staying with my in-laws, last month.  We went to Kanchipuram last month (before coming to Delhi of course). Our family friend was staying with us couple of days that time.  Since my girls were also with us during our trip, my MIL said, its better to make some idllies and thayir saadam with us, in order to avoid eating outside as the kids get sick if we eat outside a lot. We made idly and thayir saadam for our trip and my girls had just the thachi mammu and not idly. Well my MIL will not eat leftover stuff next day, so it was me and Padma akka who had to finish those idllies.  For me eating hot and steamy idly itself is a punishment. So now eating a dry and cold idly for breakfast (our servant maid said she also will not take leftover food especially idly) is really a big punishment for me.  Padma akka gave me the idea of making Idly upma to make it more glamourous and she also offered that she will make one. So she started scrambling the idllies and asked me to cut the onions and also taught me how to make this upma. Here goes the recipe.

Ingredients:-

1. Idly - 6 pieces 
2. Onion - 1 medium sized (chop it)
3. Sesame OIl - 2 tsp
4. Mustard seeds - 1/2 tsp
5. Urad dhall - 1/2 tsp
6. Channa dhall - 1/2 tsp
7. Hing - a pinch
8. Turmeric powder -  1/2 tsp (acc to required color)
9. Idly Molagapodi - 1/2 tsp (acc to taste)
10. Salt - only for onion and other ingredients as idly will have salt in it.

Scramble the idllies and keep it aside.  Pre heat oil in a pan, splutter mustard seeds, fry urad, channa dhall and hing till it becomes golden brown.  Now add chopped onion and saute for a minute. Add turmeric powder, Molagapodi and salt to it and fry it for couple of minutes. Now add the scrambled idly pieces to it and mix it well along with other ingredients.  Add a teaspoon of sesame oil on top of it, if necessary.  idly upma is ready to enjoy(!)  It took just 5 minutes for her to finish this since the idly was a leftover one.....

Thavala Dosai

This is a dish from North Arcot District. My MIL is from North Arcot district. She made this thavala dosai day before yesterday for evening tiffin. This was the first time I had this evening tiffin and it was really tasty and crispy. I got the recipe from her. The recipe is similar to the adai recipe with some variation. Here goes the recipe

Ingredients:-

1. Boiled rice - 2 cups
2. Channa dhall - 3/4 cup
3. Toor dhall - 3/4 cup
4. Urad dhall - 4 tsp
5. Salt to taste

For Tempering:-

1. Oil - 2 tsp
2. Mustard seeds - 1 tsp
3. Urad dhall - 1 1/2 tsp
4. Channa dhall - 1 tsp
   
5. Green chillies - 5 (acc to taste)
6. Ginger - a small piece
7. Red chillies - 5 (acc to taste)
8. Asafoetida powder - a pinch
9. Curry leaves - few
10. coconut - 2 tsp (for one dosai)

Soak rice separately and the lentils (channa dhall, urad dhall and toor dhall) separately for 3 to 4 hours. Drain it after 4 hours and grind it separately. Grind rice finely and the lentil coarsely. Mix both together with your hand along with the required amount of salt and keep it aside. If you want to make dosai in the evening, you need to prepare the batter in the morning itself. When you are ready to make dosai, preheat the oil in a pan, splutter mustard seeds and fry urad dhall, channa dhall, green chillies, red chillies and ginger and fry it till it becomes golden brown. Now add a pinch of hing to it and pour it on top of the batter. Mix it well and add the curry leaves now. Heat the dosa pan and pour a laddle full of batter and sprinkle the coconut on top of it. Pour oil in the sides and let it cook in low flame. Flip it and let the other side cook. Serve it hot with some chutney or with a dallop of curd. It goes well with chutney and molagapodi...

Yellow Pumpkin Sabji

After a very long gap, I finally managed to get some time to write this post. This pumpkin masala sidedish is made by my MIL yesterday for Chapathi. we had few leftover pumpkin pieces from the previous day's avial. She wanted to make vatha kozhambu with that which she did. Still we had few pieces left and we were bored seeing the pumpkin again. My MIL wanted to try some side dish for chapathi and wanted to try with the left over pumpkin pieces. Its pretty much similar to the masala side dish we make for chapathi.

Ingredients:-

1. Pumpkin - 1 cup (cut into cubes we had approx. 12 cubes)
2. onion -1 (chop it)
3. Tomato - 1 (chop it)
4. Oil - 1 tsp
5. Mustard seeds - 1/4 tsp
6. Cumin seeds - 1/4 tsp
7. Coriander seeds - 1 1/2 tsp
8. Ginger - a small piece
9. Garlic - 1 clove
10. Turmeric powder - 1/2 tsp
11. Red chillies powder - 3/4 tsp (acc to taste)
12. Salt to taste
13. Garam masala powder - 1/2 tsp (optional)
14. Coconut - 2 tsp

Take a pan and cook the pumpkin pieces adding required amount of water. In the mean time, grind coriander seeds, garlic, ginger, coconut, half of chopped onion and tomato, into a fine paste and keep it aside. When the pumpkin is 3/4th done, drain it and keep it aside. Pre heat the same pan with oil, splutter mustard and cumin seeds, saute the remaining onion to golden brown and add the remaining tomato pieces and fry it for few minutes. Now add the grounded paste along with turmeric powder, chilli powder and garam masala powder, required amount of water and let it boil for couple of minutes. Now add the pumpkin pieces along with required amount of salt and let everything cook for another 5 minutes. Adjust water according to the required consistency. Garnish it with coriander leaves. This goes well with Chapathi and poori. My FIL had this as a side dish for pesarattu dosai. He said it goes well with that too.

Will upload the picture pretty soon.