Idli Upma

Idli upma is an easy and simple breakfast recipe with leftover idlis in just a few mins. It is also an excellent lunch box recipe.

How to make idli at home?

Idli is a traditional South Indian breakfast. It is made with rice and lentils, easy to prepare at home. It stays gentle in the stomach, easy to digest and recommended to the babies by pediatricians.

Here is the idli recipe,

1. Idli Rice – 2 cups

2. Urad Dal – 0.50 cup

3. Fenugreek Seeds – 0.50 tsp

4. Poha – 0.25 cup (optional)

5. Wash and soak the idli rice and fenugreek seeds separately for 5 hours.

6. Wash and soak the urad dal separately for 5 hours.

7. Wash poha and soak for 20 minutes, if you are using it.

8. Strain the water from soaked idly rice and poha. Grind idly rice and poha together until smooth by adding fresh water little by little. A little coarse batter is fine.

9. Strain the water from soaked urad dal and grind to a smooth and fluffy batter by adding fresh water little by little.

10. Combine both the batter, add salt and mix well with a hand. Cover the batter and keep in the warm place for fermentation for 8 to 10 hours. Depending on the weather.

11. The batter should rise well after fermentation. Pour batter in the idli molds and steam for 12 – 15 minutes.

12. Remove the idlis using a spoon and serve with sambar or coconut chutney. Refrigerate the leftover idlis. It stays good for a week in the refrigerator. It also freezes well and stays good in the freezer.

Smart Cooking Tips:

1. Adding vegetables are optional. But it adds nutrition to the upma.

2. Refrigerating the idlis helps crumble into a fine texture.

3. Pulse the idlis in the blender/mixer for a fine sooji/rava texture.

Simple Breakfast Idea:

Idli upma is a simple breakfast idea, it takes only 10 to 15 minutes. I usually steam extra idlis and store in the refrigerator. Whenever needed I take few idlis from the fridge and quickly make idli upma or fried idlis for breakfast or my son’s lunch box.

 

Idli Upma

Idli upma is an easy and simple breakfast recipe with leftover idlis in just a few mins. It is also an excellent lunch box recipe. 

• 10 no Idlis (Left Over and Refrigerated)
• 1 no Onion
• 1 cup Cabbage Chopped
• 1 cup Carrot Chopped
• 1 cup Beans Chopped
• 1 no Green Chilies
• 10 no Curry Leaves
• 2 tbsp Coriander Leaves Chopped
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 pinch Asafoetida

1. Chop the idlis into small pieces and pulse them coarsely in a blender.

2. In a pan, heat oil, add mustard seeds and let it splutter. Add urad dal, asafoetida and mix well.

3. Add chopped onion, green chilies, curry leaves and cook until the onion becomes soft.

4. Add turmeric powder and mix well. Add chopped cabbage, carrot, beans and cook until the vegetables become soft.

5. Add crumbled idlis, salt and mix well. Garnish with chopped coriander leaves.

How to serve Idli upma?

Serve Idli upma as a breakfast or lunch. It tastes good as it is. You can also sprinkle idli podi on top and serve.

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Sweet Corn Chaat

Sweet corn chaat is a delicious snack recipe with sweet corn, fresh vegetables and flavored with chaat masala. It is also an excellent appetizer for the parties.

How to remove corn from the cob?

Corn kernels are easy to remove from the corn cob for the recipes like soup, fried rice, pakoras, chaat, and cutlet.

Here are the easy way to remove the corn from the cob,

1. Remove the outer green layer, threads from the corn.

2. Trim one end so the corncob stands flat. Using a sharp knife, cut down the corncob, close to the core, to remove the kernels.

3. Trim the other end of the corncob so it stands flat. Repeat to remove the kernels from the other half of the corncob.

Check out the video for the easiest way to remove the corn from the cob.

Smart Cooking Tips:

1. Add chaat masala and red chili powder according to your taste.

2. Adding sev is optional but it gives a nice crunchy taste. Add just before serving the chaat.

3. I used frozen corn and cooked according to the package directions before mixing with the onion and other ingredients. If you are using the fresh corn and boil before mixing with the other ingredients.

Sweet Corn Recipes:

Fresh corn and frozen corn are easily available in the grocery stores. You can make varieties of recipes using corn. Just boiled corn or grilled corn itself tastes good too. Grilled corn is an excellent dish for the outdoor parties. You can add paprika, cheese or any of your favorite seasonings to the grilled corn for a flavorful dish.

Sweet corn is added to the fried rice, pulao, cutlets, soups and pakoras. Sweet corn chicken soup is a delicious and filling soup recipe that you can serve as a snack or appetizer.

Sweet Corn Chaat

Sweet corn chaat is a delicious snack recipe with sweet corn, fresh vegetables and flavored with chaat masala. It is also an excellent appetizer for the parties.

• 2 Cups Sweet Corn Kernels Heaped (Boiled)
• 1 Cup Onion Chopped
• 1 no Tomato Chopped
• 1 tsp Lemon Juice
• 1 tsp Salt (to taste)
• 1 tsp Chaat Masala
• 0.50 tsp Red Chili Powder (to taste)
• 2 tbsp Chopped Coriander Leaves

1. In a bowl, add boiled corn, chopped onion, chopped tomato, chopped coriander leaves, lemon juice, chaat masala, red chili powder, salt and mix well. Garnish with sev and serve immediately.

How to serve corn chaat?

Serve corn chaat as a snack or appetizer.

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Kale Indian Recipe

Kale Indian recipe is an easy and healthy side dish in just a few mins. It is an excellent side dish that goes well with rice varieties.

Easy Side Dish:

Kale poriyal (Thoran) is an easy, healthy and simple side dish that you can in just 15 to 20 minutes. Adding onion, mustard seeds, urad dal, and coconut give a South Indian flavor to the dish. It goes well with rice varieties like Sambar rice or serves it as a side with any grilled meat, chicken or fish. Check out the similar type of side dishes Spinach Poriyal and Snake Gourd Poriyal.

Smart Cooking Tips:

1. Avoid overcooking the kale, it loses its nutrition quickly.

2. Adding coconut is optional but it gives a nice taste to the dish.

Kale Indian Recipes:

You can enjoy the kale raw in but cooked kale is high in potassium. It is known as Karam Saag in India. You can find kale in the supermarkets. The leaves are bigger in size and crisper compared to the spinach. It is an excellent source of Potassium, Calcium, Fiber, antioxidants, beta-carotene, and Vitamins. Kale can be used in many recipes, you can cook with the moong dal or any other dal just like the spinach, blend with fruits for a healthy green smoothie. Check out the recipe for Kale Apple Smoothie. This simple kale stir-fry is South Indian style. Many vegetables like green beans, carrot, cabbage, spinach, bottle gourd are prepared in the same way. Moong Kale curry and Kale Subzi are the recipes prepared in the Indian style.

Kale Indian Recipe

Kale Indian recipe is an easy and healthy side dish in just a few mins. It is an excellent side dish that goes well with rice varieties.

• 1 medium size bunch Kale
• 1 cup Onion Chopped
• 1.50 tbsp Oil
• 0.50 tsp Mustard Seeds
• 0.50 tsp Urad Dal
• 2 no Dry Red Chilies
• 1 pinch Asafoetida (Hing)
• 0.25 cup Shredded Coconut
• 0.50 tsp Salt (to taste)

1. Wash and chop the kale leaves finely. Cut and discard the thicker stalks from kale leaves.

2. In a pan, heat oil, add mustard seeds and let it splutter. Add urad dal, asafoetida, red chilies, and saute until the asafoetida loses its raw smell.

3. Add chopped onion and cook until the onion becomes. Add turmeric powder and cook until the turmeric powder loses its raw smell.

4. Add chopped kale leaves and cook until the kale leaves wilts completely for 3 to 5. Add salt, shredded coconut, mix well and serve.

How to serve kale poriyal?

Serve kale poriyal as a side dish with sambar rice or rasam rice.

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