Chutney Powder for Idli / Idli Podi (Kerala Style) Recipe

"Idli" with Sambar is said to be India's most healthiest Breakfast dish as per many surveys including one conducted by the Times of India - a leading News paper there.

 though there are many controversies regarding the use of white rice in making Idli-batter, 

I believe that its super healthy, as Sambar is a perfect combination of proteins from Dal/ Pulses and all essential vitamins and minerals with the variety of mixed vegetables that we add in it.

This with Idli - a steamed , no oil Break fast with rice and Dal(Pulses) again contributes the perfect amount of Carbohydrates and protein to jump start the day. 

what ever the controversies may be, Its my most preferred  Breakfast, not just because its tasty but also because its easy to make if we have the batter prepared, it stays in fridge for a couple of days, making morning's stress free.

Idli Powder / Chutney Powder is a great accompaniment to Idli / Dosa or any variety of Dosa dishes that we can make. For me its an asset to keep in the pantry, in case if I don't have time to make Coconut chutney or Sambar every-time you make Idli / Dosa's. 

Its NA's favorite too, I think its liked by most kids, give it a try if you haven't,
 as it will make your life better if your kids like it :) 

There are different varieties of the same, I usually make it less spicy as NA is the one who likes it the most here, use more chili's or peppercorns to make it spicy also it alters the color of the same making it little dark.

Ingredients 

Urad Dal /Uzhunnu (I use split,may use whole Urad dal) - 1 cup 

Channa Dal / Kadala Parippu - 1/4 cup

Dry Red chilies - 7 no's or more  (adjust as per your preference) 

Black Peppercorns - 1 tsp (may add more) 

Asafoetida /Hing/Kayam - 1 tsp

Curry Leaves - few springs (Add more if you have) 

Raw Brown Rice/Kerala rice  - 2 Tbsp (Optional)

Garlic - 3 to 5 No's (Optional) 

Salt to taste

Method 

* In a kadai/Pan add Urad dal(Uzhunnu) , Channa Dal(Kadala Parippu) & Raw Brown Rice (if using) Roast these ingredients in medium heat, stirring constantly until everything starts to turn lightly brown.

* Add then Dry red chili's , Curry leaves, Garlic(if using) and Peppercorns and continue to roast'em in medium heat for another 5 to 7 minutes, until raw taste of everything leaves and turns light brown.

* Switch off the heat, and add Asafoetida(Kayam) & salt to taste. Allow to cool a bit. 

*Grind these to fine powder and store them in any air tight container, stays out for several months.

*Mix this with Gingely Oil(Nallenna) or Ghee or any oil & enjoy with Idli or any Dosa.

Cheers
TN

Tomato Ketchup

A must keep preserve , an accompaniment with any fried snack...and Kids favorite too
My kiddie enjoys every bit of these , in fact she asks for snack only to enjoy ketchup with it...

Thought to give it a try once , as tomatoes were on sale in a near by grocery store.
There are hundred ways to prepare the same in the net ,  I wanted to make it possibly in an easy way and keep it less complicated too.

Ingredients 

Tomatoes - 2 pound
Garlic - 10 to 15 no's (I used more)
Cinnamon stick - 1 inch size piece
Cloves - 3 no's
Bay leaves - 1 to 2  dry leaves
Pepper corns - 1 T b Sp (or less , adjust according to your preference)
Sugar - 1/3 cup (use brown sugar if you have)
Red chili Powder - 3 Tb Sp (I used Kashmiri chili powder for that bright color)
Vinegar - 1/2 cup (I used Apple cider)
Salt to taste.

(May add Basil leaves , Oregano etc to include more flavors , though I didn't use these this time)

Method 

* Wash and line the skin of the tomatoes with a knife and steam these or boil it in little water for 10 to 15 minutes , so that its skin can be easily peeled off.

This step is optional , as we'll have to strain the tomatoes anyway after blending it so the skin and seeds can be removed then , but peeling away the skin initially makes the straining easier.

* Remove the skin and add in finely chopped garlic ,broken cinnamon,  cloves and bay leaves.

* Mash these tomatoes with a spoon so that its all its juice oozes out , keep it to boil and reduce in medium to low heat.

* Add chili powder , sugar and pepper corns and continue heating it.

* Heat till its water reduces and the sauce starts to thicken (it took almost 45 minutes) ,do stir in between, when its thick enough , switch off the heat and let it cool.

* Blend this in a blender until smooth a, without any lumps and Strain.
(May remove the bay leaves and whole spices before blending)

* Keep these to boil again in low heat , add Vinegar and salt to taste , close with a lid as it may start to splatter.

* Heat till its thick enough and reaches a consistency of a store bought tomato sauce. (May take another 20 to 30 minutes in low heat , do stir in between)

* Switch off the heat and let it cool to room temperature.

* Sterilize the glass bottle in which the sauce is to be stored.

* Keep the glass bottle upside down until no bit of water is left inside , dry thoroughly and transfer the sauce.

Stays outside for at least 3 weeks , for longer shelf life store it in the fridge, as there is no other preservatives added to this.

Enjoy !!

Cheers
TN 

Inji Curry / Ginger curry / Sweet and sour Ginger curry

Ingredients

Ginger - 200 gms (1 cup chopped)
Coconut pieces - 1/2 cup(Optional -but it makes this dish super tasty)
Shallots/ Small onions - 4 to 5 or more
Green chili's - 2 no's chopped
Tamarind paste - 1 Tb sp
Turmeric Powder - 1/4 tsp
Red chili Powder - 1/2 Tb sp (or less)
Jaggery or else use Brown sugar - 1 Tb sp (or more according to your preference)
Curry Leaves - 1 spring (& as usual I didn't have it)
Hing/ Asafoetida - a pinch (optional)
Coconut oil - 3 Tb sp
Fenugreek seeds - 1/4 tsp
Mustard seeds - 1 tsp
Salt to taste .
water

Method

* In a pan , add 1 Tb sp oil and fry the chopped Ginger pieces till brown

* Drain and heat another 1 Tb sp of oil and fry the coconut pieces in it , till brown.

Need to Fry'em till Brown 

*Drain and grind together fried ginger and coconut pieces , to make a thick paste (this step is optional , grinding makes this dish thick in consistency) Keep aside.

*Heat the rest of the oil in the same pan used to fry ginger and coconut , add fenugreek seeds and pop mustard seeds , add the chopped shallots/small onion , green chili's and curry leaves, saute till the onions looks brown.

* Add Hing/Asafoetida , turmeric powder and chili powder , saute for a few seconds and add 1 cup water and tamarind paste.

I realized that it was time for Hubby to reach home for lunch , had to rush

 hence few pics are missing here :( 

* When it starts to boil add the ground ginger and coconut mixture.

Ginger and coconut should have been more brown than seen here

But I was in a hurry ...You know that ;) 

*Add salt & simmer the heat and let it reduce and become thick and bright red in color (10 to 15 minutes) then add the Jaggery (I used brown sugar) and switch off the heat.

Sweet and sour Ginger curry is now ready to serve , but Soccer man had some other side dishes for lunch today :( 

Doesn't matter.....may use it tomorrow , as this dish taste best the next day , with all its flavors well set & allowed to sit for a while.

if planning to store for more than a week , may omit the coconut in it and keep refrigerated. 

Enjoy a stomach healthy dish as Ginger is a believed to help in digestion. 

If my Achachen (Dad ) was alive , he would have turned 70 today....
So thought to make this curry - was his most loved Veggie dish
I still remember how excited he used to be, when told  that there is Inji curry/ Ginger curry for lunch.

Carrot - Garlic - Mango Pickle

These days because of some reason we don't see this in Kerala much, I remember I was addicted to this but eventually with time and also with the availability of easy-made food stuffs in our markets , the taste of this Pickle faded away.
This one then came in to my mind because I am desperately in search of some veg preserves which doesn't need much salt in it , as its lent season and the thought of non veg shouldn't be bothering us.

Garlic - is a super nutritious food item , for Heart Health and also it has Anti-cancerous properties too but some studies shows that having raw garlic is not good for the stomach because of its strong properties anyways having more than 1 raw garlic is impossible for me.
Now a days every dish that I make is garlicky - that's the end result when ever I do some research on nutritional benefits of any food item until someone says a strict NO to it :)

Ingredients

Carrot - 1 big ( Julienne pieces )
Garlic - 3/4 cup , cut length wise in to half
Raw Mango - 1 small (Julienne Pieces)
Ginger - 1 Tb sp finely chopped
Kanthari Mulaku / Birds Eye Chili - 4 Tb sp ( or else use green chili's chopped)
Mustard - 2 tsp
Turmeric Powder - 1/4 tsp
Asafoetida/Hing - a pinch (Optional)
Salt to taste
Sesame Oil - 3 Tb sp
Fenugreek seeds - 1/2 tsp
Vinegar - 3 Tb sp (I used Apple cider , any vinegar is fine)

Method.

*Cut all Key ingredients and keep aside.

* Heat oil in a wok , (I used a clay-ware) add in the fenugreek seeds and pop the mustard seeds in it.

* Add then the chopped ginger and garlic pieces , stir nicely for 3 minutes in medium to high heat.

* Crush the Birds eye Chili's or else add the chopped green chili's,  the carrot and the mango pieces , stir and cook for another 3 minutes (not more than 5 minutes) as the veggies shouldn't loose its shape.

* Add salt, Turmeric powder , Asafoetida (if using ) and the vinegar

*Switch off the heat , allow to cool and then transfer to a glass container and store.

* For longer shelf-life , store refrigerated after a day.

Notes :

        If you get smaller garlic ,  may add it whole , and avoid cutting it as garlic stays best when not touched with a knife.

       Mango is not a necessary ingredient in this pickle , but addition of the same makes it better with its little sour taste.

       Use this pickle with rice ,may add these when making a sandwich or in a burger too.

Cheers
TN