Peanut Gravy

     Will ever grandmas recipe tastes bad ?!?! According to me no way. Yes, this recipe is my grandmas newly excavated recipe who can be called as "Traditional 5 star hotel chef". All her recipe will have heavenly taste which all time linger in our mouth. You wont believe am literally mouthwatering here just by thinking her recipes. Actually i tried for my breakfast but this will go very well with rice. Her comes my grandmas recipe which was tried by me.

ALL YOU NEED:

Fresh Peanut	2 cups
Chopped Onion	2 No.
Chopped Tomato	1 No.
Coriander Powder	1 spoon
Sambar Powder	1 1/2 spoon
Turmeric Powder	Pinch
Coriander Leaf	2 Twigs
Fennel Seeds	1 spoon
Curry Leaf	1 Twig
Mustard	1/2 spoon
Salt	To Taste
Oil	1 spoon

To Grind:

Coconut	3/4 cup
Garlic	4 Cloves
Ginger	1/2 inch
Cloves	4 Nos.
Cardamom	1 No.
Cinnamon	Pinch

METHOD:
     Take a pan, add shell off fresh peanut and pinch salt, allow it to boil by adding 1 glass of water. Meantime, grind the items listed under "To Grind". Once the peanut is cooked, put off the flame. DONOT strain the water. Now heat a spoon of oil in a pan, add mustard, fennel seeds, curry leaf, coriander leaf, chopped onion, saute onion for a while, Now add chopped tomato, saute it for 2 mins and it time to add turmeric powder, sambar powder and coriander powder, saute well until oil oozes out. Now pour the boiled peanut along with cooked water. Let it boil for a while. Now pour the grounded mixture, let it get cooked, until raw smell goes off. Once done garnish with coriander and serve hot with idly, rice or roti.

♬ Sangeetha♡Nambi ♬

Oats Idly

     Only me being a oats lover in my family, i don't feel like trying variations using oats. But still one day, i was totally blank on what to try for dinner. Suddenly this strikes my mind. Without asking my husband opinion, i started my preparation which is same as Rava Idly and every at home including my lil one enjoyed thoroughly.

ALL YOU NEED:

Instant Oats	1 cup
Wheat Rava	1/2 cup
Sour Curd	1 cup
Turmeric Powder	Pinch
Coriander Leaf	2 Twigs
Grated Ginger	1 spoon
Broken Cashews	1/4 cup
Green Chilly	1 No.
Baking Soda	Pinch
Urad Dhall	1 spoon
Mustard	1/2 spoon
Salt	To Taste
Oil	1 spoon

METHOD:
     Heat a pan, dry roast instant oats (i used Quaker Oats) for 3 mins and set it aside. In the same pan, dry roast wheat rava for 3 mins again. Let it sit for a while. Now powder the roasted oats in a blender and put it in the wide bowl and also mix the roasted wheat rava too. Now heat a spoon of oil in a pan. Once done, add mustard, urad dhall, chopped green chilly, chopped coriander leaf, grated ginger, turmeric powder and broken cashew too. Do fine sauting until it all mixed up and put off the flame. Let it cool down.

    Once done, mix it with oats and wheat rava mixture. Mix well by adding 1 cup of sour curd and required salt. Give hard stir. Let it sit for a a while. If the batter is too thick, add required water. Now add pinch of baking soda, just before you steam the idly. Now grease the idly pan with ghee or oil, pour the batter in the mould and steam it for 10 to 15 mins in simmer. Enjoy hot with Chutneys.

Note: You can also add grated carrot while tempering.

♬ Sangeetha♡Nambi ♬

Idly Podi

    Idly podi or Idly Milaga podi is my all time favorite. I always love to taste a spoon of plain powder whenever podi box comes infront of my eyes. This being my husband's favorite sidedish for idly, most of the time this will be my savior during my lazy days. When i studied my 7th in Erode, i do remember, there was a store called "Kannan Departmental Store" where we'll get all Podi varieties. No one can beat that store podi's taste. Once i relocated from that place i couldn't find the perfect idly podi which matches that store taste. After long time, i thought why shouldn't i try making idly podi at home. So here comes my podi for your views.

ALL YOU NEED:

Urad Dhall	1 cup
Bengal Gram	1/2 cup
Sesame Seeds	2 spoons
Red chilly	10 Nos.
Curry Leaf	1 Twig
Garlic	5 cloves
Hing	Pinch
Salt	To Taste

METHOD:
     Take a pan, dry roast urad dhall, Bengal gram, sessame seeds and red chilly. Once it turns golden brown color, transfer it to a plate. Now add curry leaf and garlic cloves, roast it well. Let all cool for a while. Now transfer all the roasted items to a mixer, add pinch of hing and required salt. Grind it coarsely. Keep it stocked in air tight container. Enjoy it with Idly, NO NO with Dosai :)

♬ Sangeetha♡Nambi ♬

Kollu/Horse Gram Chutney

    Before going to the anecdote, this recipe is about CHUTNEY not THOGAYAL. Fine, moving to my evergreen (mokka) anecdote. Long long ago sooooooo long ago, this was my husband most favorite gram. Though its his favorite, guess i have prepared it many time so its became a hatred gram for him. Just because i need to empty the packet, searched google and somehow got this recipe which is the best sidie for idly and dosas.

ALL YOU NEED:

Kollu/Horse Gram	1/2 cup
Grated Coconut	5 spoons
Urad Dhall	1 1/2 spoon
Bengal Gram	1 spoon
Red Chilly	1 or 2 No.
Tamarind	Small
Ginger	1/2 inch
Salt	To Taste
Oil	1 spoon

To Temper:

Urad Dhall	1 spoon
Curry leaf	5 Nos.
Mustard	1/2 spoon
Oil	1 spoon

METHOD:
     Take a pan, dry roast 1/2 cup of kollu and keep it aside. Now heat of oil in the same pan, add urad dhall and bengal gram, once it turns golden red, add on ginger, grated coconut and tamarind. Allow it cool down. Once done, transfer all items including kollu to mixer and grind it to a fine paste by adding salt and good amount of water. Now take a tempering pan, heat a spoon of oil, once done add mustard, urad dhall and curry. Now mix it with chutney. Serve with hot idly or dosai.

Note: You can also saute onion and coriander leaf while sauting coconut.

♬ Sangeetha♡Nambi ♬

Soft Idly

    You all think, why am posting such simple recipe ! Eventhough its very simple, most of the people will not get the softness while preparing it. Fine,according to me, the most evergreen meaning for south indian recipe is one and only IDLY. You can find this dish in most of all south indian functions. I can very well bet you, this is the most easiest recipe if you have batter in hand. Idly can be prepared even by an amateur cooks. But if they know about the secret of "Softness" i can say even amateur cook can be treated as expert cook. Now lets see about the preparation method.

ALL YOU NEED:

Idly rice	2 cups
Urad Dhall	1/2 cup
Fenugreek	1/4 tsp
Water	As required
Salt	To Taste

METHOD:
    Soak idly rice and Urad dhall + Fenugreek in a separate bowl for 3 to 4 hours. Once done, take the urad dhall + Fenugreek, wash it with cold water and put the whole mixture in grinder and add some water in between so that grinder will not get tighten/struck while grinding. Allow it to grind until it become soft and fluffy. Now take out the urad dhall and place it in a large bowl and cover it with lid immediately.

    Now take the soaked rice bowl and wash it well and drain the water. Add the rice in the grinder (its not required to clean the grinder perfectly after grining the urad dhall). Add good amount of water and grind it until it reach the slight coarse consistency. Once done, replace the rice flour to the urad dhall batter and mix well by adding required salt. Take care, the mixed batter should fit only the 3/4th portion of the vessel. Because after fermentation it occupies the whole portion of the vessel.

    Once mixing it, let it sit for overnight or for 10 to 11 hours to get fermented. Proof of well fermentation are, you can see some small bubbles on top of the batter and the batter will be raised. Now to prepare idly, take idly pan, grease the moulds with oil. Take a laddle of batter and pour it in each mould of idly pan. Steam it for 15 mins in medium flame. Once after 15 mins, open the lid, leave it for 2 mins and take out using a spoon and serve hot with chutney or sambar.

Note: Mom will say, if we soak urad dhall in cold waer, the urad dhall batter yield will be more.

♬ Sangeetha♡Nambi ♬

Kaima Idli

     Its my long term wish(!) to try Kaima idli at home. Have googled many sites for the recipe, finally got the best recipe from one of my co-blogger's site. Luckily i got some left over idlies immediately by next day. But still i was in hesitation and a thing which pulled me back was, i thought idly will absorb lot of oil. But its 100% FALSE. Quantity of oil which i used for deep frying was in same quantity, even after frying it. Thanks God ! Finally, i prepared my very favorite dish and it was yummylicious too !!!

    OMG! its my 275th post ! How did i forget it :-( very bad memory !!!

ALL YOU NEED:

Left over idlies	7 Nos.
Sliced Onion	1 No.
Chopped Tomato	2 Nos.
Chopped beans	1/2 cup
Ginger Garlic	1 spoon
Tomato Ketchup	1 tbsp
Red Chilli powder	1 1/2 tsp
Coriander Powder	1 tsp
Diced Capsicum	6 Nos.
Coriander leaf	1/4 cup
Mustard	1 tsp
Salt	To Taste
Oil	Deep Fry

METHOD:
     Dice the left over idlies and deep fry it till it turns golden brown. Keep a pan, heat a spoon of oil and add mustard. Once it splutters, add sliced onion, saute it well. Now add ginger garlic paste, do fine sauting until raw smell goes off. Its time to add chopped tomato. Saute it well with red chilly powder, coriander powder and pinch of salt. Now add chopped beans and let it get cooked. Now add diced capsicum and tomato ketchup, fry for just 2 mins. Add the fried idlies just 10 mins before you serve and do a soft stir. If you like to have crunchy feel, add idli just a min before you serve. Garnish with coriander leaf and serve hot with raita.

    Can you see the nice golden brown colored omapudi in the image, in general i love the little browned snack all time, which is 100% false, actually i burnt it slightly :P

Note: Leftover idlies should be refrigerated, just to avoid oil absorption. Actually the original recipe has green peas instead of beans.

♬ Sangeetha♡Nambi ♬

Kanchipuram Idly

     Its my long time wish to taste this idly and that too need to give a try atleast once. Even went to "Murugan Idly" shop in chennai to taste but i got an unlucky response as they dont have it in menu on that day :( So, finally decided, Why need to depend on Hotels, why shouldnt i give a try. After my long time surfing on net, finally got the recipe and was sceptical to take up because, addition of Ginger and Pepper which always gives bitter taste when the ratio gets mismatched. Somehow roughly calculated the ratio and finally tried the basic version !!! Even am happy with the outcome but thought my hubby will not like this for sure. But it was vice-versa, OMG ! He enjoyed thoroughly... That was a real surprise to me :)

ALL YOU NEED:

Idly Batter	3 cups
Mustard	2 spoons
Pepper Corns	1 spoon
Cumin Seeds	1 spoons
Chopped Ginger	1 inch

METHOD:
     Coarsely grind pepper corns and keep it aside. Heat a spoon of oil in a pan. Add mustard, once it splutters, add coarsely powdered pepper corns, chopped ginger and cumin seeds. Saute it for 5 minutes. Put off the flame. Allow it to cool down. Once done, add the sauted ingredients to the idly batter, give a hard stir. Now pour it in a wide bowl and pressure cook it or Take a mini paper cups, grease with oil, pour the batter into it and place it in idly pan and pressure cook it as you do cook normal idlies.

♬ Sangeetha♡Nambi ♬

Fried Idly

     After a week's gap, here is, self tried recipe which is a real Kids delight. This is the newly excavated recipe by me. You want to know the secret behind this??!! Here comes..... One fine day(!), my hubby asked me to prepare Sambar Mini Idly, so to make it as a perfect breakfast, i prepared Hotel Sambar and Coconut chutney and served a perfect hot pot sambar idly. Since he need more sambar, he asked me to bring the Sambar bowl and even i gave it and was doing some work in kitchen without having my breakfast. After my kitchen work, i was in big temptation to taste my most favy sambar idly. When i opened the Sambar bowl, i was like EEEEEEERRRRRRRR....... Sambar bowl was totally dry cleaned by my soooooo affectionate hubby and my lil one :( ONLY left was mini idlies. I am not a big lover of plain idly. So, an idea got flashed, surfed my fridge for Dhall powder, Wow ! luckily i got it. Just fried those idly with dhall powder in a pan, OMG ! it had a heavenly taste. Really Yummy ! so, this is the reason behind and here comes the procedure....

ALL YOU NEED:

Mini Idlies	1 plate
Instant Dhall/Garlic Powder	3 spoons
Oil/Ghee	2 spoons

METHOD:
    Heat a pan with a 2 spoons of oil/ghee. Then add the mini idlies. Let it fry for some 5 mins. Now add the Dhall/Garlic Powder and give a soft stir with the idlies. Allow the powder get coated well with Idlies and until it reaches crispy consistency. That's all.... So simple is it ?? Serve hot from the flame...

Note: Non-stick pan is recommended to prepare this dish.

♬ Sangeetha♡Nambi ♬