How to make Stuffed Idli

 

Stuffed Idli with Chutney Recipe 

Idli is the healthiest breakfast ever. Because there is absolutely no oil and it is steam cooked. Earlier it was popular for breakfast in Southern and Sri Lanka. But now people have started liking it in India too. This is a light and filling breakfast. You must have eaten a lot of plain idlis, today we will learn to make stuffed idli and chutney, if you are bored by eating this plain Idli, then definitely try it once. Stuffed idli is too delicious to eat. Children also like to eat because of the potato stuffing in this idli. You can make this Stuffing Idli from without Idli Stands. So let’s dive into this yummy and healthy recipe.

Ingredients  for Idli

• 2 cups Suji
• ¾ cup Curd    
• 1 Medium size Onion fine chopped
• 3 Potato boiled & mashed
• ½ cup Peas boiled or you can add any vegetable which you want
• Oil
• 2 pinch Asafetida
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• ½ tsp Turmeric Powder
• 1 tsp Dry Coriander Powder
• ½ tsp Red Chilli Powder
• ½ Garam Masala Powder
• 1 tsp Dry Mango Powder
• Salt according to taste
• Coriander Leaves fine chopped
• Curry Leaves
• Green Chilli fine chopped
• Water as need
• Eno fruit salt (If you don't have Eno fruit salt,  then you can add  also tsp baking powder and 1 tsp lemon juice)
• After mixing Eno, you should do the process of making idli immediately, otherwise the effect of Eno will end.

Ingredients  for Chutney

• ½ cup Coconut
• 1 Onion
• 2 Green Chilli
• 3-4 Garlic Cloves
• Peanuts
• Tamarind        
• 2 Dry Red Chillies
• 1 tsp Mustard Seeds
• 1 pinch Asafetida
• Curry Leaves
• Salt according to taste
• Water as need

Stuffed Idli Recipe

Step 1:- Firstly, Take in suji curd and salt in a mixing bowl. and mix it well. Make a smooth batter by adding a little water. cover and keep it aside for 15 minutes.

Step 2:- Now heat oil in a pan to make stuffing and add asafoetida, cumin, mustard seeds, green chillies, curry leaves and mix well.

Step 3:- Now add chopped onions, and cook till onions turn golden.

Step 4:- Now add in turmeric powder and stir for seconds. Next, add peas and potatoes mix them well and let them cook.

Step 5:- Now Add in dry coriander powder, red chilli powder, garam masala powder, dry mango powder and coriander leaves and mix it well. When it's cooked well, then keep it aside to cool down.

Step 6:- When the stuffing cools down, make small balls of the stuffing and keep aside.

Step 7:- Now Take out half of the batter in another bowl and mix it well with add Eno fruit salt.

Step 8:- Now make for idli take a small steel bowl grease the bowl with oil, and pour some batter over it, place the stuffing and again pour some batter to cover the stuffing.

Step 9:- To Steam Idli take a pan fill it with water and place a big steel strainer over it.

Step 10:- When the water starts boiling then place the idli bowls and cover it and let it cook for 14-15 minutes on a medium-high flame.

Step 11:- Now check with the help of a knife or toothpick if the idli is cooked then take it out and let it cool down. If the Idli remains raw then cook it for 5 more minutes.

Step 12:- Once cooked, switch off the flame and let it cool down a bit and then demold it.

Recipe of Chutney

Step 1:- To make chutney, In a mixer grinder, add coconut, chilli, garlic, tamarind, salt, peanuts, onion, water and grind to a smooth paste and keep aside.

Step 2:- When they crackle, switch off the flame of the gas.

Step 3:- Now add curry leaves and dry red chillies to it. Pour the tempering into the chutney and mix well.

Now Serve your Stuffed Idli with Chutney 

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Methi Matar Malai

 

Welcome to my kitchen, Today we will learn how to make Methi Matar Malai. Fenugreek (fenugreek) is a popular winter vegetable in India. Fenugreek Pea Malai is a delicious and popular North Indian curry made with fenugreek leaves, peas, and malai.  you can see it on the menu of most North Indian or Punjabi restaurants. it is a healthy dish. it is good for kids too. it is very easy to make. you can make it in a very short time. Methi and Matar are a super hit combination as their flavors complement each other well. everyone likes the creaminess and pleasant flavor of this fenugreek green peas curry. so let’s start to make. recipe of Methi Matar Malai.

Ingredients for the Methi Matar Malai

1 cup chopped fresh Methi Leaves (fenugreek leaves)

½ cup boiled green peas

1 medium-size onion – chopped

¼ cup cashews

4 to 5 chopped garlic cloves,

1-inch ginger, chopped

2 to 3 green chilies, roughly chopped

1 teaspoon cumin seeds

2 tablespoons ghee (clarified butter) or oil

Water as required

Sugar as required

Salt as required

1 or 1/2 cup fresh cream (malai)

1to ¼ cup milk

1-2 fresh tomato –chopped

Prepare the dry masala for Methi matar malai.

1 small piece cinnamon, 3-4 cloves, 2 green cardamom,4-5 black peppercorns, and 1tsp cumin seed. (Roasted all the spices lightly and make powder)

Few chopped coriander leaves for garnishing

Firstly Preparing The Paste and keep aside.

In a grinder jar, add 1 teaspoon cumin seeds, chopped onions, cashews,  chopped garlic, chopped tomato, ginger , and green chilies. Grind and make a smooth paste. and keep aside

Recipe of Methi Matar Malai

Step 1:- First wash the fenugreek leaves. sprinkle salt and keep aside for 15 minutes. after 15 minutes squeeze out the water.

Step 2:- Heat ghee or oil in a Kadai and add the cumin seed.

Step 3:- When the cumin seeds crackle, add the fenugreek leaves and cook 2-3 minutes on low flame. when they cooked properly, transfer to a plate and keep aside.

Step 4:- Again heat ghee or oil in the same Kadai.

Step 5:- Add the ground paste and fry the paste for 6 to 7 minutes on low flame,. now add dry masala and fry till it starts giving a fragrant aroma.

Step 6:- Cook stirring continuously otherwise paste will be sticking to the Kadai. if the paste sticks to Kadai you can add some water.

Step 7:- When the paste release oil from the sides. Add fried fenugreek leaves and saute for 2 minutes.

Step 8:- Now add boiled pee, milk, sugar, salt, and fresh cream and cook on a medium flame for 2-3 minutes.

Step 9:- Add water and mix well and simmer the gravy for 5 to 6 minutes.

Garnish with coriander leaves and serve methi matar malai hot with naan, parathas or phulkas.

Gobi Tikka Masala

 

Welcome to my kitchen, Today we will learn to gobi tikka masala. Gobi tikka masala recipe is a restaurant-style Indian curry recipe. This cauliflower recipe is cook in very little time. it is tasty to eat and easy to make. Gobi or cauliflower is a very common vegetable widely available around the world. and winter season it is easily avilable in market. If you are bored eating a kind of cabbage vegetable then definitely try this. I am sure you will love it.

Ingredients for the marinade:

1 medium-size Cauliflower (Phool gobi)

3-4 Capsicum (Shimla Mirch)

1 medium-size onion cut into big pieces

1 cup plain thick curd (yogurt)

½ tsp Garam masala

½ tsp Turmeric powder (Haldi)

½ tsp Red chill powder: ½ tsp

1tbdp dry fenugreek leaves (kasoori methi)

1tbsp lemon juice

Salt to taste

Ingredients for the gravy:

3-4 medium-size tomato make a puree

1tbsp Grated ginger

1 tsp Tomato ketchup:

2 tsp honey

1tsp cornflour

2 tsp cumin seeds

½ tsp Fennel seeds

1-2 Small cardamom

1 Big cardamom

1-2 Cinnamon stick

2-3 Cloves

½ tsp Red chilly powder

1tsp cumin powder

2-3 tsp Coriander powder

2-3 tsp  Fresh cream

Oil

Salt

Water

Making gobi tikka masala

Step 1:- Cut in large pieces cauliflower, onion, and capsicum into and keep aside.

Step 2:- Take a large size bowl and mix together the cornflour and water.

Step 3:- In a large bowl take curd, turmeric powder, garam masala, red chili powder, kasoori methi, salt, and lemon juice mix together and make a nice thick paste.

Step 4:- Now add cauliflower,, onion, and capsicum to it. Mix everything Cover it and keep it in the fridge for 3-4 hours.

Step 5:- Take out the vegetables after 4 hours and mix them again.

Step 6:- Now heat 2 tablespoons of oil in a pan and put veggies in it and let them cook in for a few minutes. cook them without cover

Step 7:- After a few minutes reduce the heat and cover the pan and cook till the veggies are roasted well and become slightly soft.

Step 8:- Keep stirring it a couple of times. and cook well.

Step 9:- When the veggies are roasted and crisp transfer them to a bowl.

Step 10:- Now heat the oil on medium heat in the same pan, add cumin seeds, fennel seeds, cloves, cinnamon stick, small cardamom, and big cardamom.

Step 11:- Cook for few seconds and add ginger garlic paste.

Step 12:- Now add tomato puree, saute and cook till oil is separated

Step 13:- When oil starts separating from tomatoes, add cumin powder, coriander powder, and red chili powder and mix well.

Step 14:- Now add tomato ketchup and honey, and mix it well.

Step 15:- In last add cream and mix it well. and add roasted veggies and cook for 6-8 minutes.

Now Gobi tikka masala is ready to serve. Serve it with hot parathas and naan or jeera rice, inside you can keep raita.

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Mughlai ghobi recipe

 

Welcome to my kitchen, Today we will learn to make Mughlai Gobi. The winter season has come and along with Gobi (Collyflower). If you are bored eating a kind of gobi vegetable.  then try this Mughlai gobi one time. I will sure you like it.  it is very easy to make also. you can eat this Mughlai gobi with roti, paratha or rice and naan. it is very delicious to eat. you can make it dinner or lunch. so let's see how to make Mughlai gobi.

Ingredients for the Mughlai Gobi

Tomato -500gms

Ginger – 2 tsp or 1 inch

Green Chillies -2-3 or according to your taste

Onions-1 medium size

Cauliflower -1kg cut into florets

Oil for deep frying

1tsp cumin seeds (jeera)

2-3 laung

1 Cardamom

1-2 tsp chili powder

2 tsp coriander powder

200 grm curds

1/2 tbsp- chopped coriander leaves

100 gms  paneer (cut into cubes)

Making Mughlai Gobi

Step 1:- Boil the cauliflowers florets in salted water for 15 minutes. While the gobi is boiling, make tomato-onion paste.

Step 2:- Grind the tomato-onion, green chilis, and ginger in a mixer grinder. and make a paste.

Step 3:- Drain the water and keep the cauliflower florets aside.

Step 4:- Now heat the oil in Kadai. and fry the cauliflower florets and paneer.

Step 5:- Fry both till becoming golden brown. and keep aside

Step 6:- Heat 2 to 3 tsp oil in the same Kadai and add cumin seeds.

Step 7:- When the cumin seeds crackle, then add clove, cardamom and paste of onion tomatoes and cook well till becomes paste oil leaves the side.

Step 8:- Add yogurt and mix well and cook till the oil separates from the gravy.

Step 9:- Add the cauliflower florets in this and mix well so that the gravy is coated well in the florets.

Step 10:- Cover with a lid and cook on high flame for 2 minutes. if need you can add some water

Step 11:- In the last add paneer and mix well and garnish with coriander leaves.

Step 12:- Mughlai Gobi is ready to serve.  You can serve with Rotis, paratha, or steamed rice.

 

Kuttu ke Parathe

 

Welcome to my kitchen, Today we will learn to make Kuttu ke Parathe. In north India, people who keep Navratri fast, they use only Kuttu ka atta or Singhare ka atta. If you have become bored after eating the Puri of Kuttu during this 9 day fast of Navrati, then today you should try the Kuttu ka Paratha. it is also so tasty. and only one to two paratha is enough for will fill your stomach. you can eat it with aloo ki sabzi, curd or sauce. so let’s see how to make Kuttu ka paratha.

Ingredients for the Kuttu ka Paratha

• 2 cups Kuttu ka atta (buckwheat flour)
• 1-2 medium-size boiled potato
• 1-2 green chili - finely chopped Warm water add as required
• 1-2 tablespoon finely chopped coriander leaves
• salt (sendha namak), add as taste
• oil for ghee as required, for roasting paratha

Making dough for Paratha

Step 1:- Firstly peel and mash the boiled potatoes.

Step 2:- In a bowl, mix the mashed potatoes, coriander leaves, green chilies and rock salt with the Kuttu ka atta.

Step 3:- If you are unable to make the dough.  add 1 to 2 tablespoons warm water and begin to knead.

Step 4:- Knead till a make dough. Don't make too smooth or too moist the dough.

Making Kuttu Ka Paratha

Step 1:- On a polythene sheet separate some oil to all sides.  and spread the oil in the polythene sheet.

Step 2:- Take a medium-sized ball and place it on the polythene. Fold the polythene.

Step 3:- Press with other flatten plates. and make a round paratha.

Step 4:- You can use a zip lock bag. instead of a polythene sheet.

Step 5:- Place the roti or paratha side on your right palm and gently remove the polythene sheet.

Step 6:- Now heat the non-stick Tava.

Step 7:- Then place the roti or paratha on the Tava.

Step 8:- When one side is cooked, turn and let the other side cook.

Step 9:- Now Spread ghee or oil on top of paratha and then flip again. and again spread ghee on another side.

Step 10:- Cook well and flip once or twice till the Kuttu ki Rotis have golden brown patches.

Step 11:- Now serve kuttu ka parathas hot or warm with a aloo ki sabzi , curd or sauce.

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