Soya Idly

Today my recipe is Soya idly. I have posted soya Chana idly.This is second variety of soya idly. This is very soft and tasty to eat. This is ideal recipe for breakfast or evening snack. Soya is an excellent source of high quality protein as it contains all the essential amino acids. It is low in saturated fat; cholesterol free and whole soybeans are an excellent source of dietary fibre. It also provides a significant amount of magnesium, zinc, iron, thiamine, riboflavin, and vitamin B6 and is a good source of the natural antioxidants lecithin and vitamin E.
Soya is a good food for vegetarians as it compensates for the proteins and some of the nutrients that come with meat consumption. It is advisable to combine soya with a wide variety of other nutrient rich foods to ensure a balanced diet.I hope you like it too.......

Ingredients:

soya beans - 1 cup

Idly ravva - 2 1/2 cups

Oil/ghee for greasing

Salt to taste

Method of preparation:

1. Soak Soya beans in water for 6 hours and soak idly ravva in water  for 1 hour.
2. After enough time of soaking, wash the soya beans and ravva separately.
3. Grind the soya beans into very fine paste.
4. If you grind soya beans in a wet grinder then the paste will be too good and you will also get more quantity than you grind in a mixer grinder.
5. If you grind in a mixer grinder add a pinch of baking soda to the batter after grinding to get soft and fluffy idly.
6. Now completely squeeze water from the washed idly ravva and add it to the soya bean paste,mix it well and leave it over night or at least 3 to 4 hours to ferment. We can use instantly also.
7. Add salt to batter and mix well.
8. Take idly plates, apply little ghee or oil in the moulds of the idly plates, pour the enough batter into each idly plate.
9. Steam them in idly cooker or pressure cooker for 8 to 10 minutes. Remove from flame and let them cool for couple of minutes. 
10. Now yummy and smooth idly is ready to eat with any spicy chutney.

Oats Dosa

Today my recipe is Oats dosa. This is very tasty and smooth dosa. Till now i tried oats idly, oats pongal and oats porridge. Now i tried oats dosa.It was very healthy and easy to make. I used less oil to make dosa. We can also make dosa without oil. I make dosa frequently without oil.This is the best recipe for breakfast/snack time for everyone. Now a days oats are used  very frequently. Oats are a good source of magnesium, selenium, manganese and phosphorous. Oats are unique.They are one of the only grains that contain both soluble and insoluble fiber (barley is another). In fact, oats have the highest soluble fiber content of any grain. Though both types are important, soluble fiber is especially helpful against heart disease, and can help moderate blood sugars. Oats are also a good source of vitamin B1. The protein in oats is almost equivalent to the quality of soy protein, and combined with the dietary fiber, makes it the ideal food to start the day with.

Health benefits of oats:

a) Lower cholesterol 
b) Lower blood pressure c) Blood sugar control  
d) Digestive health  e) Weight control. 
I hope you like it too..Happy cooking.......

Ingredients:

Oats - 1 cup

Curd - 1 1/2 cup

Rice flour - 2 tbsp

Salt to taste

Oil - 1 tbsp

Method of preparation:

1. Soak oats in curd for 20 minutes. Grind the soaked oats in grinder by adding little water (if necessary) to make smooth batter.
2. Add salt to oats batter and mix well.
3. Heat the dosa pan, apply oil on pan properly and spread the dosa batter on pan in round form. We can spread the batter into either thick or thin layer. Batter is very flexible to spread.
4. Roast the dosa on both sides well.
5. Very yummy dosa is ready to eat with coconut chutney or tomato chutney.

Tri Color Poha

Every republic day I make any recipe to represent the day so this time I made tri color poha. Veg Poha is my husband's favourite food. I make different poha recipes frequently in breakfast.This time I made tri color poha.In this I used  grated carrot, Coriander leaves paste. It is very simple and tasty too. Poha is Lactose free, fat free and heart healthy. Good source of 11 essential vitamins and minerals including iron. I hope you like it too...Happy Cooking.........

Ingredients:

Poha - 1 cup

Grated Carrot - 2 tbsp

Coriander leaves  - 1/4cup

Jeera - 1tsp

Green Chilli -1

Red Chilli powder -1tsp

Oil - 2 tsp

Salt to taste

Method of preparation:

1. Soak the poha in water for 2 minutes, and then drain all the water, pressing the poha lightly. Make the poha into 3 equal portions.
2. First add salt to one portion of soaked poha and mix well. Keep it aside for white color.
3. Heat oil in pan add jeera and grated carrot and saute until it turns into soft.
4. Add little red chilli powder and salt and mix well.
5. Finally add second portion of soaked poha and mix well and saute for 2 minutes and remove from heat and keep it aside for orange color.
6. Now grind Coriander leaves, jeera ,salt and green chilli in grinder to make fine paste.
7. Heat oil in same pan add Coriander paste and saute for 1 minute.
8. Add third portion of soaked poha and mix well and saute for 2 minutes. Remove from heat and keep it aside for green color.
9. Now take any plate  put orange color poha, white poha and green poha one by one carefully.
10. I used carrot circle for wheel.
11. Now yummy,colorful and healthy poha is ready to eat.

Baby Corn Methi Curry

Today my recipe is Baby corn methi curry. It is very easy to make and healthy too. It is good to eat with roti or rice. Both methi(fenugreek) leaves and baby corn are very good for health. I am giving some nutritional values about baby corn and methi leaves.

A 100-g serving of baby corn is low in fat and contains approximately 80 calories. Baby corn is a good source of folate, potassium, vitamin B6, vitamin C and fiber. This vegetable is also a source of complex carbohydrates and protein.

Fenugreek leaves are enriched with minerals like potassium, calcium, and iron. Fresh leaves comprises 3 to 5 % of protein.Fenugreek leaves are enriched with Vitamin C. The Vitamin K from fenugreek greens are comparable to spinach.

One hundred grams of fenugreek leaves comprises only 49 calories. The leaves have has good dietary fiber.It is very good for diabetic and anemia patients.

Ingredients:

Baby Corn Slices,boiled - 1/2 cup

Methi(fenugreek) leaves - 1/2 cup

Ginger -Garlic paste - 1 tsp

Finely chopped onions - 2 tbsp

Tomato, chopped- 1

Green chilli - 1

Turmeric - 1/4 tsp

Asafoetida - 1 pinch

Jeera - Dhania powder - 1/2 tsp

Fresh curd - 1 tsp

Salt to taste

Oil - 2 tsp

Coriander leaves - few

Method of preparation:

1. Heat 2 tsp oil in a pan, add Chopped onions and saute until it turns into soft.
2. Add ginger - garlic paste, Green chilli and tomatoes and saute for 1 minute.
3. Add turmeric, asafoetida and jeera - dhania powder and mix well.
4. Add boiled baby corn slices and saute for 2 minutes.
5. Add salt and fresh curd and mix well.
6. Add methi leaves and cook until done.
7. Finally add Coriander leaves and remove from heat.
8. Now yummy and healthy baby corn methi curry is ready to eat with roti or steamed rice.

Palak Sambar

Today I am giving one more sambar variety. In winter season palak is more available in market so I am trying different recipes.This time I tried palak sambar. It was good to eat with steamed rice. It is a combination of protiens ,vitamins,minerals and fibre...It was very different taste to eat. Definitely every one like it.

Some nutritional information about Spinach:

One cup of spinach has nearly 20% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar.Spinach nutrition is amazing. The calcium content in spinach and the other dark leafy greens strengthens bones.The A and C vitamins in spinach plus the fiber, folic acid, magnesium and other nutrients help control cancer, especially colon, lung and breast cancers. Folate also lowers the blood levels of something called homocysteine, a protein that damages arteries. So spinach also helps protect against heart disease.The flavonoids in spinach help protect against age related memory loss.

Ingredients:

Spinach(Palak) puree - 1/2 cup
Toor Dal - 1 cup
Onions, chopped - 1
Tomatoes - 2
Green chilli - 2
Ginger- garlic paste - 1/2 tsp
Tamarind extract - 2 tbsp
Jaggery - 1 tsp
Jeera -1/2 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Turmeric - 1/4 tsp
Asafoetida - 1 pinch
Dhania - jeera powder - 1 tsp
Grated coconut - 2 tsp
Curry leaves -few 
Coriander leaves - few
Salt to taste
Oil - 1 tbsp

Method of preparation:

1. Pressure cook the dal with a pinch of turmeric and asafoetida after rinsing thoroughly.
2. Heat some oil in a pan. Pop the mustard seeds, jeera, fenugreek seeds, green chilli and curry leaves.
3. Add onion slices saute until it turns into soft.
4. Add tomato slices, ginger garlic paste, asafoetida and turmeric and mix well.
5. Add Spinach puree and mix well and cook for 2 minutes.
6. Put the cooked dal, jaggery and tamarind extract into the pan and add some water let simmer for 2 minutes.
7. Add Dhania - jeera  powder, grated coconut and salt and boil for 3 minutes.
8. Finally add Coriander leaves and remove from heat.
9. Now yummy  palak sambar is ready to eat with steamed rice along with ghee.