Garlic Chutney Powder/Garlic Idli Podi/Poondu Podi

Spice powders have a long shelf life if they are stored properly in a dry and clean jar. Every month, i prepare couple of spice powders myself at home as i dont like to buy spice powders from stores. Idly podis,rasam podi,kootu podi and sambar podi have their important place in my cooking. Obviously every first sunday of the month, i dont forget to prepare small batch of all these spice powders. Nothing can beat this freshly grounded spice powders and homemade is always the best. I have already blog about many interesting Idly podis/chutney powders but still i have few more to post and one among those flavourful idly podis is this super aromatic Garlic loaded idly podi. This podi tastes absolutely fabulous when served along with hot steaming idlis or crispy dosas. Trust me, one can happily have two more idlies/dosas if you serve those South Indian breakfast dishes along with this idly podi.

Hawaij/Yemeni Spice Mix ~~ Yemeni Cuisine

As like 'Q, W and X', the alphabet 'Y' dont have that much option when its comes to a Country name starting with alphabets and obviously i sticked with Yemeni Cuisine as am running a whole month of blogging marathon with Around the World in 30days as theme..Its wonderful to know that this cuisine is influenced very much by Indians as well, obviously most of the Indian spices are used in this cuisine.

Yemen has 2 major regions: North and South Yemen, which used to be different states until the end of the 20th century. The traditions and the cultural habits are similar in the 2 regions of Yemen and the cuisine seems to be unique and general. Because it is mostly a rural country, the agriculture occupies the wide territories, filled with Wheat, coffee and the local qat.The most traditional dish is the saltah. Saltah is a soup like stew where vegetables and meat are removed from the cooking liquid and served separately. The soup is then served with a sauce made from ground fenugreek called Helbah. It is served with lunch and is considered the national dish of Yemen. *

The most important feature of the Yemeni cuisine is the fact that it is very spicy and the hot taste is the most frequent one. There is a wide range of such sauces and dressings, used to spice up the meat or the salads. Since cereals are grown in the country, Yemen people also make their own traditional bread, called the mellawach, which is served with a spicy hot sauce that contains many spices, called the zahaug. Zahaug (zahaug is salsa in which we call it in the west) is also put on grilled meat, besides the hilbeh (hilbah is another name for saltah), fenugreek or coriander paste. The Yemen cuisine includes Lebanese and Indian aliments and spices and also the Arabic general rules, Egyptian and Persian tastes, in a unique combination and authentic cuisine. Yemeni cuisine is extremely popular among the Arab States of the Persian Gulf

Gol Gappe/Pani Puri - Version 2

If God comes in front of me and says that i have an opportunity to have foods of my choice for a whole day without any limit, i'll chose immediately street foods especially pani puris, dairy milk and Bengali sweets. Yes i love pani puris that much, whenever i go to India i'll pamper myself with this droolworthy street food.Even when i went to Chennai for a blogger meet during January, i had these delicious pani puris with Kalpana and Preeti at Gongotree in Express Avenue, cant forget that beautiful moments. Today am posting this incredible pani puri for a cooking challenge. This is second version of Pani puri as i have already tried them earlier for an another cooking challenge. You can check it Here. Earlier post for pani puri went for a spiced water and tamarind chutney but this version goes for four different spiced waters and seriously i have completely fallen in love with this version. These pani puris are our this month's challenge for  South vs North Challenge an event owned by Divya Pramil.The theme of this event is to exchange an Indian recipe between two teams. One team is Southern team (food bloggers  born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team.

For this month's challenge, Prachi of Prachi's Veg Kitchen challenged the Southern team with this Gol gappe and her version of this pani puri goes for a 4types of spiced waters to be relished with mini puris, no chutney is needed. Obviously if its pani puri for a cooking challenge, i dont want to give up by saying that i have already prepared Pani puris, also this version is different from the earlier one.Since we received the mail with this month's challenge bit late yesterday, i couldnt able to finish it yesterday itself, but i tried today and am having rite now my lunch with gol gappe.

Pani puri is a fried round puris stuffed with spicy potato mixture which is enjoyed with spiced water prepared with coriander,mint and tamarind paste,sugar, chilly powder and chaat masala. I have prepared everything from scratch, since we dont get dry mint powder and boondis here, i prepared myself at home.Since its raining here, i prepared my dry mint powder by slow dry roasting them in pan. They came out simply awesome.

To make dry mint powder:
Just clean the mint leaves, wash thoroughly, let them dry in a paper towel for few minutes.
Dry roast those mint leaves in a pan in low flame,until the leaves turns crisp.
Just crush them nicely and store it .
Your dry mint powder is ready to serve.

Sprouted Methi & Dal Powder/Mulaivita Vendhaya Paruppu Podi

My followers knows very well that i make quite often sprouts with beans and seeds at home itself. For sprouting we dont need any specific container. A small bottle container and a dark place can make some magic also you need patience for sprouting,coz sprouts may take more than two days while some may take three days to sprout. Recently i prepared few fenugreek sprouts at home, after making some instant pickles and spicy tamarind based gravies aka kaara kuzhambu finally i prepared this incredible dal powder using some leftover fenugreek sprouts and dals.

Actually this is the first time am trying a paruppu podi with sprouted fenugreek seeds,trust me this podi turned out extremely fabulous with a mild tolerable bitterness. Am having twice a week this podi mixed with rice topped with gingelly oil or ghee. Sprouted fenugreeks, we call in tamil as  mulaivita or mulaikattiya vendhayam(முளைவிட்ட வெந்தயம்) tastes less bitter when compared to the fenugreek seeds. Anyhow this bitter better seeds are seriously very healthy and definitely a diabetic friendly dal powder which helps to reduce the sugar level in blood by frequent intake.Today is the first thursday of the month and its time to post for Vegan Thursdays, an vegan event running twice a month and this healthy dal powder goes to this event too.

Dry Ginger & Dry Amla Powder

Actually dunno whether this post need an introduction, all of us know the medicinal value of dry ginger and also needless to say how healthy amlas are. Seriously these both dry ginger and dry amla makes an incredible home remedy for cough and cold. I simply prepare a drink with this spice powder whenever i was suffering from both sore throat and cough.Trust me with frequent intaking of this concoction will helps you very much and they works wonder anytime of the day. Simply add a teaspoon of this powder in a boiling water, bring it to boil, strain the water and drink with palm sugar, and see how wonderfully they works while you are suffering from the cough and cold.

One of my recent favourite is this dry amla, my mom got them during her last trip to India from an organic shop.No problem, if you dont get dry amla pieces and dry ginger, you can make this drink with fresh ginger and fresh amla pieces, just crush both and bring them to boil with crushed black peppercorns and coriander seeds, your concoction is ready to drink.Sending this home remedy to my event  Healthy Diet - Fat Free Recipes guest host by Dhanish and to WTML guest hosted by Asiya, event by Gayathri.

Pav Bhaji Masala Powder

Indian cuisine have varieties of spice powders, obviously every Indian house holds will have their proper spice powders list, been born and brought up in South India my pantry will definitely have common spice powders and most of the time i'll make myself those spice powders at home atleast twice a month. Spice powders are need to be conserved properly and a freshly grounded spice powder makes the difference in our dishes. Coming to today's post, its the famous North Indian street food pav bhaji's basic ingredient. Yes a delicious pav bhaji depends upon the freshness and the quality of this masala used in making this delicious dish.

Needless to say pav bhaji is one the favourite and most known street food or fast fooddish in India, for making a pav bhaji masala powder i usually use store bought masala which i carried from India.My stock of those storebought masala powders is over now,so i tried my hands in making some homemade masala powders, one among those masala powder i prepared at home is this Pav bhaji powder. Since am posting this week's of blogging marathon with street foods or condiments as theme, am posting this aromatic pav bhaji powder unde the letter 'P'. Pav bhaji masala is a blend of spices like red chillies, coriander seeds, cumin seeds, black pepper, cinnamon,cloves,black cardamoms,fennel seeds and dry mango powder. If you make this homemade pav bhaji powder, am sure you wont ever buy those store bought masala powder.

Nyonya Curry Powder

As i told earlier in my previous post, this week's theme for my long blogging marathon is Streetfoods/Condiments, yesterday was streetfood and today am posting an interesting curry powder under condiments. This nyonya curry powder is used in Malaysian cuisine for making their famous Nyonya chicken curry. When i chose condiments as today's theme, i went on searching for a spice powder and finally i found this new curry powder at Malaysian Delicacies. Immediately i went through this curry powder, seriously i was shocked to see that this curry powder goes for your usual Indian spices.

Nyonya cuisine is the result of two cuisines, the chinese immigrants and local Malays, which gives this fantastic cuisine,this cuisine use local ingredients like chillies, shrimp paste, lemongrass, galangal etc. Nyonya peoples prefer making their curry powders or pastes themselves. This curry powder is an exemple from their collection of flavourful spice powders.With this curry powder, you can make a fingerlicking,flavourful chicken curry. Yes i prepared their Nyonya chicken curry and we enjoyed it thoroughly.

MW Podi Idli

My second post for this week's blogging marathon is this Microwave Podi Idli coz my theme for this week is Microwave cooking. Podi idli doesnt need any introduction and South Indians love these tiny steamed rice cakes tossed with spice powder.Mini idlis are my kids favourite dinner, most of the time i'll serve them simply with sambar but they do love mini idlis as podi idlis.Recently i started experimenting with red rice and prepared red rice idly batter few days back.

Obviously i tried this microwave mini idlies with MW idli plate which i bought during my last trip to India.These mini idli plates are seriously very handy and makes ur life easier if you feel like having these tiny idlies.Within a minute, these microwave mini idlies will gets ready and the podi idli preparation take almost less than 2-3minutes. This podi idli takes altogether just 4 minutes to get ready, yes very much less time than the stove top one na..Instead of using usual idly podi, i used Flaxseeds Paruppu Podi for making this microwave version of podi idli.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31.Sending to my own event Healthy Diet - Cooking with Wholegrains..

Flaxseed Paruppu Podi/Flaxseed Lentils Spice Powder

My pantry is always filled with different sorts of spice mix powders,i cant survive without them. Whenever i feel lazy to cook up something,i simply mix some spice powder with hot steaming rice topped with ghee and enjoy with a simple spicy side dish,yep its my kind of comforting food. Everyone at home love these kind of spice powders, my recent favourite spice powder is this healthy lentils spice powder with flax seeds.This spice powder is definitely handy,healthy and versatile, you can spice up your curries,your leftover idlies or dosas with this flaxseed paruppu podi.

This spice powder conserved well in an air tightened box can stay prefect for almost a month or more than if you make them in huge quantity.Somehow i love to make this kind of spice powders in small batches,so that i can mix and match the ingredients as i wish. Dont forget to give a try to this healthy spice powder and enjoy the nutritional value of flax seeds thoroughly by consuming this healthy spice powder.Sending to Pari's Only Food for Pregnancy.

Ivygourd Peanut Rice

A quick, simple and highly flavourful one pot meal with ivygourds aka Kovakkai. Peanuts plays an important role in the spice mix i used to flavour this rice. Sorry guys i couldnt stop myself posting dishes with peanuts coz am hosting this month's cooking with seeds event with peanuts as star ingredient. Thanks to each and everyone for their contribution for this month's CWS event, since am bit hooked with few stuffs at home,i couldnt able to visit  all the linked posts till today for this event.

Coming to this quick rice, if you have cooked leftover rice and peanut spice mix i used in this rice already aside, you can very well finish preparing this rice within less than 15minutes, obviously you can also go for your choice of veggies somehow i felt saying that ivygourd, brinjal and bottlegourd works wonder for making this podi rice.You can carry very well this rice in your lunch box and dont forget to serve this delicious,flavourful rice simply with chips or fryums.Sending to my event CWS-Peanuts hosted by me.

2cups Cooked rice
1/4kg Ivygourd (chopped lengthwise)
1no Onion (chopped)
1/4tsp Turmeric powder
Salt
Oil
1tsp Mustard seeds+urad dal
Few curry leaves

To roast & grind:
1tbsp Coriander seeds
1/4cup Raw peanuts
1tsp Peppercorns
1tsp Cumin seeds
2tbsp Dessicated coconut
5nos Dry red chillies

Roast and grind as fine powder all the ingredients given under the list 'to grind' and keep aside..

Heat enough oil in a pan, let splutters the mustard seeds,urad dal and curry leaves, add the chopped onions,saute until they turns transculent.

 add the chopped ivygourd,salt,turmeric powder and cook in simmer until the veggies turns soft.

Now add the grounded spice powder as per need(sprinkle water if needed), cook again for few minutes..

Finally add the cooked rice, toss everything gently until the rice get well mixed.

Serve it with chips,papads or any spicy side dish..

Rajma Vangibhath

After bisi bele bath, my all time favourite one pot meal is this vangibhath. I can survive for many days with these both dishes, i dont even need any side dish for having this both dishes anytime. I always have few homemade spice powders in my pantry,i usually prepare most of my dishes with those homemade spice powders. I do prepare quite often vangibhath and bisi bele bath spice powder eventhough i love this MTR vangibhath spice powder.As i told earlier, i picked this MTR vangibhath powder during our vacation last year in India,i prepared already twice vangibhath with this store bought powder with eggplants, they came out super delicious and i wanted to prepare something different with legumes and eggplants to give a twist to this usual vangibhath. Immediately i choosed rajma for making this vangibhath, both rajma and eggplants together works out terribly awesome and we loved having this super flavourful vangibhath for our lunch simply with potato chips.

Obviously with this store bought vangibhath powder, your vangibhath will gets ready super quick and its quite helpful to cook up easily this vangibhath quite often even if you very much busy with other stuffs.Just add any sort of legumes and veggies to give a twist to this usual vangibhath.Do check the other marathoners running this 17th edition of blogging marathon here.

3cups Rice (cooked)
2cups Eggplants (cubed)
1cup Rajma (cooked)
1tbsp Tamarind paste
3tbsp MTR vangibath powder
2tbsp Dessicated coconut or copra
2tbsp Oil
1/2tsp Mustard seeds
1tsp Channa dal
1tsp Urad dal
2nos Dry red chillies
Few Cashewnuts pieces
Few Curry leaves
Salt

Heat enough oil, let fry the mustard seeds,channadal,urad dal and dry red chillies,now add the cashewnuts and curry leaves and fry until the nuts turns brown.

Now add the cubed eggplants,cook for few minutes until the veggies shrinks a bit, immediately add cooked rajma, tamarind paste,vangibath powder,salt and cook everything in simmer until the oil gets separates.

Finally add the cooked rice,dessicated coconut and toss everything gently until everything gets well mixed.

Serve hot with chips or fryums.

Tamarind Rice

As i told earlier, our blogging marathon took a new avatar this time and from this month onwards, we guys will be running 3 days of non stop blogging. I have already run three weeks of blogging marathon, this week i choosed an interesting theme called cooking with readymade stuffs. Being a passionate cook, i love cooking food from scratch,but somehow sometimes i love foods prepared quickly with readymade stuffs.

Last year,when we went to India, i couldnt stop myself buying many store bought spice powders for making different dishes, obviously we came back here with loads of readymade spice powders. One among those spice powders was this tamarind rice powder, initially i dont want to pick this powder. But my H was surprised to see this spice powder and insisted me to get them by saying may be a day he will make some tamarind rice with this readymade spice powder. But it never happened coz he dont have enough time to cook also he was quite busy with his office stuffs. When i choosed this cooking with readymade stuffs, i immediately wanted to finish this powder and prepared few days back this tamarind rice. Seriously this spice powder is super handy,prefect for bachelors and definitely very quick to prepare your rice.Do check the other marathoners running this 17th edition of blogging marathon here.

2cups Cooked rice
3nos Dry red chillies
1tsp Mustards seeds+urad dal
1tsp Channadal
Few curry leaves
1/4tsp Asafoetida powder
3tbsp Aachi's Tamarind rice powder
Salt
Oil

Heat enough oil,let fry the mustard seeds,urad dal,channadal,curry leaves,dry red chillies and asafoetida powder until they turns brown.

Add the cooked rice, tamarind rice powder, toss everything gently and put off the stove.

Serve this yummy tangy rice after an hour with any side dish of your choice.

Dry Turkery Berries Spice Powder/Sundakka Vathal Podi

Our second week of three days blogging marathon starts from today, from today onwards i'll be posting recipes prepared with sun dried products for three days.My pantry will always have variety of spice powders anytime, most of the my spice powders are homemade. I never failed to make spice powders with variety of dals, i was seriously planning to make some spice powder using dry turkey berries or either with dry neem flower since a long. Recently i got parcel from India with many spices and obviously my mom have send me a medium sized packet of dry turkey berries.

I dont have any excuse to make out my most awaited spice powder with dry turkey berries. This tukey berries spice powder have many medicinal values and helps a lot for digestion eventhough its tastes bitter. You can have this spice powder simply with hot rice drizzled with gingelly oil or either you can add a spoon of this spice powder while making tamarind based spicy gravies, thats the way you can have this medicinal value rich spice powder quite often easily.Do check out the other marathoners running this 17th edition of blogging marathon here..Sending to my own event CWS-Black Gram guest hosted by Shri.

1/4cup Dry turkey berries
1/4cup Channadal
1/4cup Urad dal
2nos Dry red chillies
10nos Black peppers
Salt
1tsp Gingelly oil

Heat the gingelly oil in a pan, fry the dry turkey berries until they puff up. Remove the puffed turkey berries from the oil.

In the remaining oil,fry the channadal,urad dal,dry red chillies,black peppers until the dals turns brown.let them cool completely.

Now take the puffed turkey berries, dals with enough salt and grind as bit coarse powder.

Store in an air tightened box and have once a week with rice or spice up your gravies with this spice powder.

Peanut Podi Mini Idli

Since ever i brought mini idli plates from India, i can feed easily anytime my family with it. We all love mini idlis as anything,nowadays am not breaking my head whenever i run out of ideas for making my dinner or breakfast. I'll just make some mini idlis and spice it quickly either with milagai podi or with any other spice powder from my pantry.Mini idlis with spice powders goes for easy breezy preparation as always.

Recently i prepared my favourite Peanut coconut podi, i used this super flavourful spice podi for spicing my mini idlis for our dinner yesterday. We just loved it and this super flavourful spiced mini idlis vanished very quickly once i served it to everyone. I couldnt stop myself adding some peanuts while tempering, this addition of peanuts turned this yummy mini idlis more nutty and tasty.Check out the other marathoners running this 16th edition of blogging marathon with me here.Sending to Healthy Food for Healthy Kids - Toddlers Lunch guest hosted by Priya,event by Nithu,Healthy Diet-Breakfast guest hosted by Roshni and  Show Me Your Hits - Iron Rich Foods hosted by Julie,event by Sangee..

 30nos Mini idlis
3tbsp Peanut coconut podi
1/2tsp Mustard seeds
1/2tsp Urad dal
1/3cup Raw peanuts
Few curry leaves
Oil

Heat oil in a pan,let splutters the mustard seeds,urad dal and curry leaves..add the raw peanuts and fry for few minutes,now add the mini idlis,toss gently for few seconds..

Add the peanut coconut podi, toss again gently for few minutes and serve hot..

Dhania Flaxseeds Spice Powder

We usually have variety of spice powders in my pantry,coz these spice powders are really handy,versatile and definitely tastes marvellous if you mix them with hot steaming rice. Once a month, i prepare my spice powders with mixed lentils,spices and with different seeds, this time i prepared Oats Paruppu Podi and this dhaniya flaxseeds podi..Both spice powders are healthy and really versatile,coz both these spice powders suits prefectly to spice up your curries also you can have with rice topped with ghee or with sesame oil for your lunch. These spice powders conserved in an air tightened box can stay prefect even more than a month.Do give a try friends.Check out other food bloggers participating this incredible blogging marathon here.Sending to EP Series-Mint Leaves & Coriander seeds guest hosted by Surabi,event by Julie..

1/2cup Coriander seeds
1/4cup Flax seeds
3nos Dry red chillies
1tsp Peppercorns
1tsp Cumin seeds
3nos Garlic cloves
Salt

Dry roast evenly the coriander seeds until a nice aroma comes out..

Now dry roast the flax seeds,dry red chillies,peppercorns,cumin seeds and keep aside until they gets cool completely..Grind everything with salt as coarse powder, finally add the garlic cloves and grind it well..

Conserve in an air tightened box..

Enjoy with rice topped sesame oil and potato roast..

Oats Paruppu Podi/Oats Lentils Spice Powder

My pantry is always filled with different sorts of spice mix powders,i cant survive without them. Whenever i feel lazy to cook up something,i simply mix some spice powder with hot steaming rice topped with ghee,my kind of comforting food. Everyone at home love these kind of spice powders, my recent favourite spice powder is this healthy lentils spice powder with rolled oats.This spice powder is definitely handy,healthy and versatile, you can spice up even your curries with this oats paruppu podi..Check out other food bloggers participating this incredible blogging marathon here.Sending to my own event CWS-Oats guest hosted by Kalyani of Sizzling Tastebuds.. ..

1/2cup Rolled Oats
1/2cup Toordal
1tbsp Peppercorns
1/2tsp Asafoetida powder
4nos Dry red chillies
Salt

Dry roast the rolled oats,toordal,peppercorns,dry red chillies,asafoetida powder till the toordal turns golden  brown..Let it cool completely,grind as fine powder with enough salt..

Conserve it in an air tightened box..Enjoy with rice.

Brinjal,Garlic & Sesame Powder Rice

Sometimes we doesnt need to cook for hours, even a simple one pot meal can satisfy prefectly our tummy...Here comes one of my fav and super quick one pot meal which i simply prepared by cooking finely chopped brinjal chunks with garlic and spicy sesame podi i posted few days back..Well this rice goes for a quick preparation, do pick quick cooking brinjals for making this rice and needless to say this rice tastes absolutely flavourful,satisfying,healthy at the same time you can carry this rice very well in your lunch box..Since garlic is used in tempering this rice, obviously its a super flavourful rice.

2cups Cooked rice
6-7nos Garlic cloves (chopped)
10nos Brinjal(chopped finely)
3tbsp Sesame podi
1/2tsp Mustard seeds
1/2tsp Urad dal
3nos Dry red chillies
Few curry leaves
Oil
Salt

Heat enough oil, let splutters the mustard seeds,urad dal and fry the dry red chillies and curry leaves until they turns brown,add immediately the chopped garlic cloves,fry until they turns slightly brown, add the chopped brinjals,salt and saute for until they turns soft, now add the cooked rice,sesame podi,toss everything gently until everything get well mixed..

Serve hot with papads..

Sesame Powder/Ellu Podi

Homemade spice powders are always welcome whenever we feel lazy to cook up,every home have their own versions or their traditional way of preparing those handy spice powders, one of my mom's signature spice powder is this simple,quick,easy breezy sesame powder,this flavourful ellu podi goes awesome with hot steaming rice, i love to have this podi with rice often, i wont even drizzle ghee or oil while mixing this delicious powder...You can keep this sesame podi for a month in an air tightened box, they will serve even as Idli podi whenever you run  out of  your usual idli podis.. I just love to sprinkle this podi while preparing dosais to make them as podi dosais, also while making curries...Obviously this is one of the best and super flavourful podi we never stopped preparing them whenever we like having something spicy...A perfect podi to enjoy simply with ghee topped hot steaming rice..Sending to CWF-Sesame seeds guest hosted by Reva,event by Kiran, Vardhini's U event,Susan's MLLA#43 guest hosted by Cayenne ,and to Gayathri's Walking Through the Memory Lane,Sudha's Love for Lentils&to Flavors of Tamilnadu hosted at Sweet Karam Kapi.. ..

1cup Sesame seeds
5nos Dry red chillies
10nos Peppercorns
1/4cup Channa dal
1/4cup Urad dal
1/2tsp Asafoetida powder
Salt


Dry roast sesame seeds, dry red chillies,peppercorns together until a nice aroma comes out, to the same pan,dry roast the channadal,asafoetida powder and urad dal until they turns slightly brown..Let them cool completely.


Grind everything as bit coarse powder and store them in an air tightened box..Serve with rice..

Baingan Fry With Sambar Powder

I was paired with Nisha of Nisha's Kitchen for this month's of Bloghop Wednesdays, a fabulous event started by Radhika of Tickling palates..Nisha shared numerous easy breezy dishes and many Kerala dishes, eventhough i was quite attracted by her Kerala dishes, i got hooked to this simple,quick and flavourful baingan fry from her space, just loved the simplicity of this yummy fry and we just loved it with curd rice for our yesterday's lunch..I simply added few crushed garlic cloves and curryleaves to give more flavour to this simple fry apart from it,i didnt made any changes, coz for me its not possible to cook brinjal without garlic..Needless to say that this fry gets ready very much quickly and a prefect side dish for any sort of dishes..Thanks to Nisha for sharing this yummy baingan fry..

2cups Brinjal (cubed)
3nos Garlic cloves (crushed)
1/2tsp Mustard seeds
Few curry leaves
1tbsp Sambar powder
Salt
Oil

Heat enough oil, let splutters the mustard seeds,curry leaves, add the crushed garlic cloves,fry for few seconds, add immediately the cubed brinjal pieces, salt and saute for few minutes or until they turns soft, finally add the sambar powder and cook again everything for few more minutes, put off the stove once the brinjal pieces gets well cooked..

Serve with rice..

Mini Oats Idli Fry

Usually if i have leftover idli batter, i'll make them either as uthappams or else i'll make idlis and turn them as upma, for a change i tried adding coarsely grounded rolled oats to some leftover idli batter and prepared this cute looking mini idli fry yesterday for our dinner which i simply spiced up with sambar powder and garam masala powder along with onions and simple tempering..This simple idli fry was quite addictive, they turned out  super delicious and everyone at home just loved it,especially my younger son enjoyed a lot coz he started loving these mini idlis since ever he discovered this cuties in a famous Pondicherry restaurant while we were in India..Now i can feed him with anything as anything with these mini idlis..

2cups Leftover Idli Batter
1/2cup Rolled oats (grounded coarsely)
Water (if needed)
1cup Onions (chopped lengthwise)
1tsp Sambar powder
1/2tsp Garam masala powder
1tsp Mustard seeds+urad dal
Few curry leaves
Oil
Salt

Mix the grounded rolled oats to the idli batter, add water if needed and keep aside for few minutes..grease the mini idly plates with oil and pour enough idly-oats batter and steam cook for about 10minutes in idli cooker, once done remove carefully with a spoon and keep aside..

Heat enough oil,let splutters the mustard seeds,urad dal and curry leaves, add the onions and saute until they turns transculent, now add the idli,sambar powder,garam masala powder and salt, cook everything in simmer until the idlis gets well coated with the spice powder..

Serve hot!