Monday, August 16, 2010

Healthy Oats Idli

I like idly so much..the very soft ones which my mom prepares at home.But tried to prepare something different.tats how I set my hands on Rava Idly. My mom and husband loves it so much. I have been trying to make Idly with many other stuffs trying to make it more and more healthy.While surfing through some blog,i saw the recipe of Oats Idly and thought i will give it a try.I have made changes to the recipe and tried it home.I was really surprised by the way it turned out..It was so soft, that it literally melt in ur mouth...


Qick cooking Oats: 1 cup
Rava/Semolina :1/2 cup
Green Chillies: 5 - 6 finely cut
Channa Dal: 1 tspn
Urad Dal : 1 tspn
Mustard : 1/2 tspn
Salt : To Taste
Curry Leaves: 3 -4
Dry Red chilly : 2
Curd : 2 cup
Cilantro leaves : handful finely cut


Dry roast the one minute oats in a heavy bottomed pan on medium heat stirring continuously until it turns creamy/light brown. Keep aside to cool for a few minutes.

In the meanwhile dry roast the semolina on medium heat for 3-4 minutes stirring continuously, then remove from heat and keep aside to cool.

When the oats is cooler, grind it coarsely.The oats should be coarsely grinded and not finely.

Mix the cooled semolina and coarsely ground oats together.

Heat oil, add mustard seeds to it, when mustard seeds begin to splutter add red chiilies,curry leaves, chana dal and urad dal and saute for a few seconds.

When the lentil begin to turn brownish, add cut green chillies to it and saute for about a minute until the green chillies start to change color.

Pour this oil + lentil + green chillies mixture on the dry mixture of oats and semolina. Mix very well.

Add Curd ,cilantro leaves and required salt to this mixture and mix well. Keep it aside for 15 minutes

Grease idli moulds and place spoonfuls of this mixture into each mould and steam for about 6 to 7 minutes.

Remove from heat, cool for about a minute, remove each idli and serve with sambar or chutney of choice.

For about 1 1/2 cups of this mixture the yield was approximately 12 medium sized idly'

Monday, August 2, 2010

Thotakura (Spinach) Fry

Thotakura is an easily available leafy vegetable.Owing to its nutritional value,I always try to include some dish prepared with this green vegetable once in a week. Thotakura fry is one my favorite dish. Even though its named as Spinach fry ,the amount of  oil used is very very less.I love most of the dishes made of green leaves and this one has a very special place as i have read that Thotakura (Spinach) is an efficient medicine for curing vitiligo.This dish is also very good for patients having high blood pressure and diabetes also.As I have mentioned, I always try to prepare low fat dishes.Sending this to Umm's Iftar Moments also


Thotakura (Spinach) : 2cups (chopped)    
Cumin Seeds : 1/2 tspn
Garlic : 3 florets
Chilli powder : 1 tspn
Grated Coconut : 1/2 cup
Oil : 1tspn


Heat oil in a non stick kadai .Add the chopped spinach .
Keep in low flame and stir for nearly 5 minutes
Sprinkle water on the leaves only if u feel it is too dry or it may get burnt.Otherwise water is not required
Close the kadai and allow the leaves to get cooked in low flame
Grind Cumin seeds,Garlic ,Chilli powder and Coconut.Make sure that they are just coarsely grinded and not a fine paste
Add the grinded mixture to the cooked leaves and mix well.
Allow it to cook for 2 mins and remove from the flame.
Can be served with Rice and Sambar/Rasam