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February 27, 2008

Chilly Idli

How do I know that we are back to normal, We start craving for spicy food. Yeah we just need a reason right? We had leftover idlis from last night that was sitting in the fridge. I wanted something crispy and I know R will like anything spicy, so decided to make chilly idli that will satisfy both our cravings.

Idli - 6
Ginger - 1 tsp (finely chopped)
Garlic - 1 tsp (finely chopped)
Green Chillies - 2 thinly sliced
Red Bell Pepper - 1/4 cup thinly sliced
Onions - 1/4 cup thinly sliced
Maggie hot sauce - 2 tbsps Cilantro - For garnish
Pam Spray

  • Cut each idly into four pieces.
  • Heat oven to 350 and place the idli in cookie sheet and spray the pam spray over the idli
  • Bake for 10 to 15 minutes or until they have turned golden brown.
  • In a saute pan, heat some oil and start by adding ginger, then garlic, green chillies and before the garlic turns brown add the onion and bell pepper and cook for 5 minutes
  • Add the baked idli and ketchup and give it a cook stir.
  • Garnish with cilantro and serve hot.

We loved the texture of the idly and I will be motivated to make idli batter more often!

February 18, 2008

The bug has got me~

I am down with the flu and a cough that will make you run a few miles away. .See you soon when I can think,talk and dream food.

February 03, 2008

Brocolli Carrot Soup

We have been trying; I repeat just” trying" to eat healthy. So this weekend our brunch was Broccoli carrot soup, Sautéed Cauliflower and Grilled chicken. We wanted to cook everything with minimal spices and see if we still achieve a flavorful dish. We were happy with results and so were our tummies :).

When Revathi and I got chatting, I told her our menu for the weekend and she wanted the recipe, so here you go.

Broccoli Carrot Soup

Broccoli - 2 (heads cut into florets)
Carrots - 2 (Peeled and cut in rounds)
Ginger - 1 tbsp (grated)
Chilly Flakes - 1 tbsp
Oil - 1 tsp
Stock - 3 cups or water+ chicken bouillon
Salt - 1 tsp

  • In a pot, heat oil add the ginger and let it cook until the flavor of ginger is infused in the oil. It takes about 2 minutes.
  • Now add the chilly flakes and sauté for another minute.
  • Throw in the carrots and broccoli and let it cook for 3 minutes.
  • Add the water/stock and cook it until it comes to a rapid boil and then simmer for 10 minutes.
  • The vegetables should be soft and tender.
  • Using a hand blender, blend to a smooth consistency.

For the grilled chicken - Marinate the chicken with a couple tbsps yogurt, chilly powder, garam masala and salt. We marinated it overnight and grilled it in our steam grill.

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