IDLI BURGER

It’s been idlis recently at Indian food Kitchen lately and it doesn’t seem to stop! So here’s a special “Idli Burger” recipe that you can make with leftover idlis or for breakfast..

Idli burger

Ingredients:

* Idlis – 2 to 4
* Potato mixture (same as that of dosa) – 50 gms
* Mushrooms (blanched and sliced) – 100 gms
* Onions (sliced) – 30 gms
* Red chilli powder – 5 gms
* Salt to taste
* Turmeric powder – a pinch
* Oil – 5 ml

Cut the idli into three parts, as one does for pastries. Heat oil and saute onions till light brown. Add red chilli powder, turmeric powder, mushrooms and salt. On top of the middle half of the idli spread the potato mixture. Place the top part of the idli on it. On the bottom part spread the mushroom mixture and then place the above on it layering it as one does for sandwiches. Serve with coconut chutney.

Taste These Varieties :

• CORN IDLI


• IDLI UPPUMA


• GREEN GRAM DHAL IDLI


• KANCHEEPURAM IDLI


• SWEET IDLI


• RICE FLAKES IDLI (AVAL IDLI)


• MASALA IDLI


• RAVA IDLI


• PLAIN IDLI

Click Here For INDIAN CHUTNEY RECIPES

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CORN IDLI

Latest addition to our Idli Recipes page. A different recipe for Corn Idli which can be interesting as a tasty morning breakfast or an evening snack..

Corn idlis

(Makes 50 idlis)

Ingredients:

Ghee 1 tbsp
Semolina ¼ cup
Grated corn ¼ cup
Paneer crumbs ½ cup
Green chillies, finely chopped 2
Soda-bi-carb ¼ tsp
Chopped coriander leaves
2 tbsps
Curd ¼ cup
Salt to taste

For the tempering:

Oil 2 tbsps
Mustard seeds 1 tsp
A few chopped coriander leaves to garnish

Method:

Roast the semolina in melted ghee for a few minutes. Cool. Add the corn, paneer, chillies, salt, coriander and curd. Mix well and keep for 10 minutes. Fill greased mini idli mould. Steam and cook idlis for 10 minutes. Remove from the mould. Just before serving time, heat oil and add the mustard. When it stops spluttering, add the idlis. Mix well and warm. Sprinkle coriander leaves and serve.

Taste These Varieties :

• IDLI BURGER



• IDLI UPPUMA


• GREEN GRAM DHAL IDLI


• KANCHEEPURAM IDLI


• SWEET IDLI


• RICE FLAKES IDLI (AVAL IDLI)


• MASALA IDLI


• RAVA IDLI


• PLAIN IDLI

Click Here For INDIAN CHUTNEY RECIPES

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IDLI UPPUMA

Leftover idlies – 10
Grated coconut – ½ cup
Urad dhal – 2 tsp
Red chillies- 4 to 5
Curry leaves – a bunch
Turmeric powder – ¼ tsp
Cashew nuts – 10
Salt to taste
Mustard seeds – ½ tsp
Oil – 4 tsps

Cut idlis into small cubes. Heat oil in a pan. Add mustard seeds and allow it to splutter. Then add urad dhal and add red chillies. Fry till brown. Later add curry leaves, cut cashew nuts, turmeric powder and salt. Add idlis into this and mix well. Garnish with grated coconut and sprinkle cashew nuts on top. Serve along with tomato sauce or chutney.
Taste These Varieties :

• IDLI BURGER


• CORN IDLI



• GREEN GRAM DHAL IDLI


• KANCHEEPURAM IDLI


• SWEET IDLI


• RICE FLAKES IDLI (AVAL IDLI)


• MASALA IDLI


• RAVA IDLI


• PLAIN IDLI

Click Here For INDIAN CHUTNEY RECIPES

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GREEN GRAM DHAL IDLI

Green Gram dhal – 1 cup
Green chillies- 6
Asafetida- 2 pinches
Fresh coconut, grated – 1 ½ tblsp
Cooking soda- ½ tsp
Salt – 1 tsp
Oil – 1 ½ tblsp
Mustard seeds – ¼ tsp
Curd (sour) – ½ cup

Makes about 12 Idlies

Soak dhal for 3 hours. Grind coconut, green chillies, asafetida and salt to affine paste. Grind dhal separately without water till it reaches a coarse rava consistency. Mix both the ground pastes together with curd. Heat oil and fry mustard seeds and pour over the batter along with soda. Mix the batter well and steam idlis as usual. (Batter need not be fermented)
Taste These Varieties :

• IDLI BURGER


• CORN IDLI


• IDLI UPPUMA


• KANCHEEPURAM IDLI


• SWEET IDLI


• RICE FLAKES IDLI (AVAL IDLI)


• MASALA IDLI


• RAVA IDLI


• PLAIN IDLI

Click Here For INDIAN CHUTNEY RECIPES

Read more...

KANCHEEPURAM IDLI

Raw rice – 2 cups
Whole black gram – 2 cups
Oil – 5 tblsp
Ghee- 4 tsp
Whole black pepper – 2 tsp
Thick curd – ½ litre or 500 gms
Cooking soda – ¼ tsp
Cumin seeds – 2 tsps


Soak dhal and rice together for 3 hours. Grind this after soaking till it reaches a coarse consistency. Batter should be thick preferably. Allow it to ferment for 10 -5 hours. Bafore pouring the batter into idli plates for steaming, add oil, ghee pepper, cumin seeds, curds and soda to the batter.

Grease idli plates and pour batter as in normal idlis but a bit thicker. Steam till the idli is cooked. This will take approximately 35- 45 minutes. Serve hot along with idli chilli powder or Milagai podi (in Tamil).You can make plate idlis if you want to add excitement to your idlis. Instead of the normal idli plate.
Taste These Varieties :

• IDLI BURGER


• CORN IDLI


• IDLI UPPUMA


• GREEN GRAM DHAL IDLI


• SWEET IDLI


• RICE FLAKES IDLI (AVAL IDLI)


• MASALA IDLI


• RAVA IDLI


• PLAIN IDLI

Click Here For INDIAN CHUTNEY RECIPES

Read more...

SWEET IDLI

Sooji (rava) – 125 Gms
Urad dhal – 75 Gms
Elaichi powder – ½ tsp
Grated coconut – ½ cup
Cooking soda – a small pinch
Dry dates – 1 tblsp, finely chopped
Dry grapes – 1 tblsp
Milk (fresh) - ¾ cup
Ghee – 1 tblsp
Sugar (powdered) – ¾ cup

Soak dhal in required amount of water for 3 hours. Grind Urad dhal into a fine frothy paste and keep it aside for 8 hours after adding salt. Fry rava in ghee till it turns light brown. Mix this with dhal and soda and if required a bit more of salt. Add grated coconut, elaichi powder, sugar, dry grapes, and chopped dates along with milk and keep aside for about half an hour. Grease the idli plates with oil or ghee. Pour the mixture over them and steam cook until thoroughly cooked.

Serve hot with chutney for a delicious hot ‘n sweet idli.
Taste These Varieties :

• IDLI BURGER


• CORN IDLI


• IDLI UPPUMA


• GREEN GRAM DHAL IDLI


• KANCHEEPURAM IDLI


• RICE FLAKES IDLI (AVAL IDLI)


• MASALA IDLI


• RAVA IDLI


• PLAIN IDLI

Click Here For INDIAN CHUTNEY RECIPES

Read more...

RICE FLAKES IDLI (AVAL IDLI)

Raw rice – 2 cups
Rice flakes – aval – 1 cup
Thick curd (sour) – 1 cup
Green chillies- 10 -12
Grated coconut – ¾ cup
Bengal gram dhal – 1 tblsp
Cumin seeds – 2 tsps
Ginger -1 or 2 flakes –finely chopped
Rock salt – 2 1 ½ tsps
Oil – 5 tblsp
Black pepper – 2 tsp

Makes about 25 idlis.

Soak rice in enough water for 2 to 3 hours. Soak rice flakes separately in curd for about 1 ½ hours. Grind these mixtures after soaking along with grated coconut and chillies coarsely. Before removing from the mixer add salt to the required amount. Add pepper, cumin seeds and Bengal gram dhal on top of the batter. Allow the batter to ferment for 15 – 20 hours.

Make sure the batter is closed with a lid. The next day or after it is fermented, add ginger, asafetida, cooking soda and a tblsp of hot oil over the batter. Mix the batter well and steam in a pressure cooker until it is cooked. Serve hot with coconut chutney.
Taste These Varieties :

• IDLI BURGER


• CORN IDLI


• IDLI UPPUMA


• GREEN GRAM DHAL IDLI


• KANCHEEPURAM IDLI


• SWEET IDLI


• MASALA IDLI


• RAVA IDLI


• PLAIN IDLI

Click Here For INDIAN CHUTNEY RECIPES

Read more...

MASALA IDLI

4 cups boiled rice
1 cup urad dhal
Peas – 50 gms
Cauliflower (flowerettes) – 50 gms
Potatoes- 2 big
Tomato – 1 big
Carrot -1
Onion (medium sized) – 200 gms
Cashew nut bits – 2tblsp
Red chillies- 6
Bengal Gram Dhal – 2 tsp
Coconut (grated) – 1 tsp
Urad dhal – 1 tsp
Mustard seeds – 1 tsp
Curry leaves – 10
Ghee – 50 Gms

Salt to tasteGrind rice and urad dhal separately with required amount of water. Then mix together this mixture, add salt and leave it to ferment for 10 - 15 hours or leave overnight. Cut Potatoes, cauliflower and carrots to small cubes and half boil the vegetables. Cut Onions and Cashew nuts into small pieces. Grind grated coconut, Fried Bengal Gram, Chillies and coriander leaves to a fine paste (like that of Chutney).

Heat 3 tsps of Ghee in a shallow pan. Sauté mustard and yrad dhal for 2 minutes and then add curry leaves, tomato, onions, cashew nuts, half boiled vegetables and sauté for a few minutes till soft. Add ground ingredients into the batter along with the just sautéed ingredients. Pour this batter into greased plates into idli plates and steam cook for 10 minutes or till it is cooked.

Serve hot with green chutney.
Taste These Varieties :

• IDLI BURGER


• CORN IDLI


• IDLI UPPUMA


• GREEN GRAM DHAL IDLI


• KANCHEEPURAM IDLI


• SWEET IDLI


• RICE FLAKES IDLI (AVAL IDLI)


• RAVA IDLI


• PLAIN IDLI

Click Here For INDIAN CHUTNEY RECIPES

Read more...

RAVA IDLI

Ravva – fine – 2 cups
Green chilies – 5 tblsp
Thick curd (sour) – 2 cups
Finely chopped onions, medium sized - ½ cup
Oil – 5 tblsp
Ghee – 5 tblsp
Chopped coriander leaves – 2 tblsp
Curry leaves – 2 tblsp
Cooked peas (optional) – ¼ cup
Salt – 1 ½ tsp
Cooking soda – ½ tsp

Garnish with:

Finely grated carrot – 2 tblsp
Coconut (fresh), scraped – 2tblp

Season with:

Cashew nuts – 1 ½ tsp
Black gram dhal – ½ tsp
Bengal gram dhal – 1 tsp
Mustard seeds – ¼ tsp

Makes 18 -20 idlis

Mix Rava (roasted) with sour curds thoroughly so that no lumps are formed. Fry seasonings in a little oil along with chopped onions for about 2 -3 minutes. Pour curd, Rava mixture, salt chopped chillies, coriander leaves and soda. Mix well and immediately pour into oil-greased Idli plates and steam for 10 minutes or till it is cooked.

For garnishing fist put in the carrots and the broken cashews and then pour the rawa mixture on top. To get the best Rava idlis heat the pressure cooker only with water for a couple of minutes and then keep the Idli plates inside it.

Serve hot with coconut chutney or vegetable Korma.


Taste These Varieties :

• IDLI BURGER


• CORN IDLI


• IDLI UPPUMA


• GREEN GRAM DHAL IDLI


• KANCHEEPURAM IDLI


• SWEET IDLI


• RICE FLAKES IDLI (AVAL IDLI)


• MASALA IDLI


• PLAIN IDLI

Click Here For INDIAN CHUTNEY RECIPES

Read more...

PLAIN IDLI

Idli is one of the most popular south Indian recipes all over the country. Extremely scrumptious, light and nutritious, Idli is an ideal breakfast item. Made of rice and Urad Daal, making Idli is not difficult at all, however its preparation takes a little time as the batter for Idli requires fermentation. As it is a steamed food with minimum oil and no spices, it is an ideal food item for every body. It is one of the most regularly made items in any Malayalee home. Idli is served hot along with sambhar and Nariyal chutney (Coconut chutney). Read on to know how to make idli, if you want to try this wonderful south Indian delicacy.

Idli Recipe

Ingredients

* 2cup Rice
* 1 cup Urad Daal (white)
* 11/2 tbsp Salt
* A pinch of Baking Soda
* Oil (for greasing the pans)

Method

* Pick, wash and soak the daal overnight or for 8 hours.
* Pick, wash and drain the rice. Grind it coarsely in a blender.
* Grind the daal into a smooth and forthy paste.
* Now mix the grinded rice and daal together into a batter.
* Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
* Idlis are ready to be cooked when the batter is well fermented.
* Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
* Steam cook idlis on medium flame for about 10 minutes or until done.
* Use a butter knife to remove the idlis.
* Serve them with sambhar or chutney.
Taste These Varieties :

• IDLI BURGER


• CORN IDLI


• IDLI UPPUMA


• GREEN GRAM DHAL IDLI


• KANCHEEPURAM IDLI


• SWEET IDLI


• RICE FLAKES IDLI (AVAL IDLI)


• MASALA IDLI


• RAVA IDLI

Click Here For INDIAN CHUTNEY RECIPES

Read more...

AVIAL

Avial is a scrumptious dish of Kerala. It is a kind of mix vegetable recipe. Easy to make and delicious to taste, this dish is also very nutritious and fulfilling. It is basically a side dish served hot along with varieties of rice. It contains several kinds of vegetables cooked on sim flame along with light spices. The choice of vegetable varies according to region and the taste of the family. The use of turmeric in Avial is generally avoided by people living in Malabar region while it is quite popular at other places of Kerala. Avial is considered to an important recipe for the festivals and celebrations in Kerala. If you are also a mix vegetable lover and relish on slightly sour dishes, Avial is a must to taste recipe for you. Scroll below for the recipe.

Avial Recipe

Ingredients

* 1 finely-grated Coconut,
* 1 tsp roasted Channa Dal
* 1 tsp roasted Urad Dal
* 1/4 tsp Asafetida (heeng)
* 2 Green Chilies
* 1/4 tsp Turmeric Powder
* Assortment of Vegetables, cut and diced (excluding salad and leafy vegetables and beetroot)

Method

* Blanch the diced vegetables and set it aside for later use.
* Grind channa dal, urad dal, asafoetida and green chillies to a paste.
* Heat ghee in a separate shallow pan and add the grounded paste.
* Fry lightly till it emits fragrance.
* Add the grated coconut and sauté it over a low flame.
* Add the blanched vegetables and cook till done.
* Add salt to taste.
* Serve hot.

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