Tag Archives: South Indian

Chinese Idli

2 Sep

Cooking is just about creativity, how you can transform a simple dish into something exotic. This recipe is from my old books. It is noted as my mum used to make for me as a kid. We usually eat idli with sambar, this is a little twist to the south Indian meal with some Chinese tadka. Amalgamation of the two flavours gives a wonderful taste.

So I started by taking a skillet and adding oil and rye seeds to it. Let it sputter.idli


Now some onions..IMG_3418


Add some garlic…





Some Yellow Bell Peppers..


Some Red Bell Pepper..


Some Green Bell Peppers..


Mix Mix…


Place the idlies and Mix Carefully…




Yummilicious Idlies…


12 idli (1 packet of idli mix)
2 tbsp oil
1 tsp rye (tiny mustard seeds)
1 tsp minced garlic
1 sliced onion
½ cup sliced carrot
½ cup julienne green bell peppers
½ cup julienne yellow bell peppers
½ cup julienne red bell peppers
1 ½ tsp soya sauce
1 tsp vinegar
2 tbsp ketchup
½ tsp black pepper
½ tsp salt

• Make idlis according to the packet and keep aside.
• Take oil in a skillet. Put the mustard seeds and let it sputter.
• Add the garlic. Sauté for a minute.
• Add the onions. Let them cook till translucent.
• Gradually add the carrot, and the bell peppers. Sauté for about 2-3 minutes.
• Mix soya sauce, vinegar, ketchup, salt and pepper in a bowl and add it to the pan. Stir well.
• Place the idlies and mix carefully with the vegetables.
• Serve hot.



Vegetable Upma

25 Aug

I totally understand your haste the morning as there are alot of chores such as preparing tiffins, leaving for work, taking care of your babies/children etc etc. This is one of the favourite routine breakfast. Quick and yet Simple! Atleast for me, if I make a healthy breakfast in the morning which is quick yet delicious, my day is much happier and sorted. It is the most important thing to eat right in the mornings and the rest of the day shall follow.

An Upma is a South Indian or a Sri Lankan dish. One of the pros of Upma is you can add any vegetable to this to make it healthy and delicious. This dish goes well with coconut or mint chutney.

So here is what I followed:

Before everything I boiled 3 cups of water and kept aside. Then I took a skillet, heated some oil, and put some mustard seeds and let it sputter.



Then I added a sprig of curry leaves and split chana dal.


Some green beans…


Some Carrots..


Some blanched broccoli…



Threw batches of some semolina and seasoned it with salt, and black pepper.

and roasted it for about 3-4 minutes.


Poured some hot water..


Stirred till it came together. Then I put it in a bowl and tilted it upside down on the plate for a presentable look.


Hope you enjoy too!!


1 cup semolina
1 tsp split chana dal
1 tsp mustard seeds
1 sprig of curry leaves
3 cups water
1/2 cup chopped beans
1/2 cup chopped carrots
1/2 cup chopped broccoli (blanched)
1 tsp salt
1 tsp black pepper

· In a skillet, heat oil and put some mustard seeds. Let it sputter. Add the curry leaves and chana dal. Along with this (on the side) boil 3 cups water.
· Now add some beans. Saute for a minute.
· Now add carrots and broccoli. Saute again for one minute.
· Add the semolina. Saute it for 3-4 minutes.
· Add the boiled water to the mixture and keep stirring.
· Serve it in a bowl or plate along some chutney





Lemon Rice

9 Feb

Though I live in North India and mostly eat North Indian cuisine, but there’s something about the food from the south which attracts me. I love the tanginess in the South Indian food. The flavors of lemon, tamarind, curry leaves and nuts are to die for. One of my hot favourite amongst all the food is ‘Lemon Rice’.

Lemon Rice has a peculiar taste. It comprises of strong flavors of mustard seeds, lemon and curry leaves. The ingredients in it make it different from the usual fried rice we have. It can be accompanied with raita (yogurt salad) or popadums. The benefits of preparing lemon rice: 1) easy to prepare,  2) can be made of leftover rice, 3) can be prepared within minutes with cooked rice and 4) tastes delicious and a complete meal.

Preparation Time: 15 minutes

Serves 4:

2 cups cooked basmati rice

2 tbsp canola oil

1 tsp coriander powder

1 tsp mustard seeds

3-4 curry leaves

2 green chilis cut length wise

1/2 cup peanuts

1/2 tsp ground ginger

1 tsp turmeric powder

Juice of 2 lemons

salt to taste


Heat oil in a pan. Put mustard seeds, curry leaves and green chilies.  Fry till the spluttering stops and add the ginger and peanuts. Fry for another minute. Add turmeric powder and turn off the fire.

Add lemon juice and mix well. Add rice, coriander powder and salt and mix well.

Serve Hot!

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