Friday, October 12, 2012

SOYA BEANS IDLY

Tried and tasted by Nivedita
Hi All,
Idly recipe(Idly, Sambhar and Chutney) is already there in my blog.. but that is a regular method of making.. Here is another way of making your healthy idly healthier or healthiest... Yes, Soya beans are very good for health. We always think how to add these in our diet. I have many ways for it..
Soak the beans for 8-10 hours, drain and deep fry in the oil  or roast in the oven, add salt and chilly powder.
Make the soya beans powder and add it while making chapatis, Thaali peeth.
Or as usual make the curry, masala, salad...
These idly taste very good, same like normal idly. And the batter wont turn sour next day(it happens with the normal batter)

Ingredients:
Urad dal - 1/2 cup or 1/4 cup
Soya beans - 1/2 cup or 3/4 cup
Methi seeds - 1 tsp
Thick poha(puffed rice) - handful
Idly rava - 2 1/2 cup(ready available in the stores)
Salt to taste 
(the proportion is  1/2:1/2: 2 1/2 or 1/4:3/4:2 1/2)
If you are trying for the first time and not sure about the taste of soya beans in idly, go with 1/2:1/2 portion.

Method:
Soak urad dal, soya beans and methi seeds together in a vessel with enough water for 4-6 hours.(both the urad dal and beans get doubled in size in few hours and there is a chance that if you don't see they wont get soaked properly. JUST ONE HOUR BEFORE GRINDING, ADD POHA INTO IT.
Drain the water and grind into fine batter.
Transfer into a big steel vessel. Add the salt and mix nicely with your hands.
Keep it untouched in a warm place for 6 to 8 hours(In winter it takes more time)


Before making idly,
Add the water in a cooker and keep it on slow flame till you fill the idly mould with the batter.
Mix the batter properly, grease the idly plates with oil, Pour the batter to fill the moulds.
Keep it in the cooker and close the lid WITHOUT whistle.
Steam for 6 minutes on high and another 3-4 minutes on low flame.
Remove from the heat, allow it to cool.
Carefully open the lid and take out the idly stand.
Keep it like that only for 5 minutes. Then remove the idlys into a serving bowl.
Enjoy these softest idlys with Onion sambhar and chutney,.
(recipe for the sambhar and chutney is in my previous idly post)
Just add baby onions in oil before adding the masalas, which will make the sambhar into onion sambhar.

I love it....

Keep Smiling,

Wednesday, October 10, 2012

SPICY SPROUTED FENUGREEK SEEDS MASALA

Tried and tasted by Nivedita
Hi All,
They say sprouts is good for health. Any sprouts? I am not sure, but this one is really a healthy sprout and I enjoy having it a lot.
Thrice a week I have a habit of having a tea spoon of methi seeds in the morning with hot water. I love methi seeds and never miss any chance of adding it into our food. I add it in curries, sambhar, dal, sometimes in some sabji. So how about making the whole curry with methi seeds. But that will go directly in to the dustbin as these seeds are very bitter if prepared directly. So the best way is to soak them, allow to sprout and then use in a spicy, tangy dry curry.
Fenugreek seeds have their unique taste and contribute a huge part when comes to health. Its good for diabetes. It controls the diabetes to some extent(of course with other intakes or controlled diet)
If we take a tea spoon of methi seeds with a glass of water when suffering with diarrhea, it comes under control. 
Soak the seeds in the night and paste it in the morning. Apply it to the hair for an hour and wash it, a very good tonic for your hair.  

Ingredients:
Fenugreek seeds or Methi seeds - 1/2 cup
Soaked for 6-8 hours. Drained and then kept in a cotton or muslin cloth for a day or till it gets sprouted.


Oil - 2 tbsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp(optional)
Onion -2 big, finely chopped
Tomato - 1 big, finely chopped
Ginger-garlic paste - 1 tbsp
Green chilly - 2 slit
Salt to taste
Red chilly powder - 2 tbsp
Turmeric powder - 1/2 tsp
Garam Masala powder - 1 tsp
Jaggery - 1 tsp
water - 1/2 cup
Fresh coriander to garnish

Method:
  • Heat oil in a thick bottomed kadai.
  • Add cumin seeds and Mustard seeds. 
  • Add onion and fry till brown. Keep on stirring.
  • Add Ginger and garlic paste. fry for a minute.
  • Add tomato and little water. Mix well and cook till the tomato is half cooked.
  • Add sprouted methi seeds and other ingredients. 
  • Mix well. 
  • Add some more water. 
  • Cook for 5 minutes.
  • Adjust the seasoning.
  • Check the seeds, cook till soft. (It may take another 5 minutes.)
  • Garnish with fresh coriander.
  • Enjoy it with soft chapatis.
My aunt says its stays good for 3-4 days so good while travelling, but I never kept it more than one day...


Sending this to Soumya (of Nivedhanam)'s event 
 HITS


Keep Smiling,

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