Tag Archives: vanga samaikalam

Instant Poha Idli Recipe / Instant Aval Idli Recipe

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Usually idlies consumes time due to fermentation, but there are few varieties of instant Idlies, that can be prepared without fermentation. I have already shared Instant Rava Idli / Instant Semolina Idly which is very easy and quick to prepare, but in this Instant poha idli / Aval Idli, we don’t need to ferment but here comes the 2 hrs of soaking time. I came across this recipe, through one of my foodie friend – Meenakshi Ramesh, much thanks to her, we all liked the idli to the core.

Instant Poha Idli / Instant Aval Idli is a common breakfast among all south Indian families which is served with chutney, sambar and podi. This idli can be consumed for dinner also, a best for babies below 12 months and above 7 months.

Instant Poha Idli / Instant Avali idli is easy and simple to prepare, also it is very soft, fluffy and spongy and so this can be served for anyone from a 7 months old baby till an elder person. I have paired this idli with Kara Chutney / spicy Chutney and Idli milgai podi. Let me share the recipe …

Making of Instant Poha Idli / Instant Aval Idli –

CLICK HERE for more breakfast recipes.

Ingredients:

  • Poha / Aval / Flattened Rice – 1 cup
  • Idly Rava / Rice Rava / Rice in the form of semolina – 1 ½ cups
  • Sour curd / Yogurt – ¾ cup
  • Eno / Cooking soda / Soda uppu – 1 tbsp
  • Salt to taste

Preparation:

  • Soak the idly rava for 4 hours, I have soaked for just 2 hrs.
  • Wash the aval/poha and soak it for 2 hrs.
  • Drain the water from the idly rava and aval/poha, mash the soaked poha with the backside of your spoon.
  • Mix both the idly rava and aval/poha, pour in the sour curd followed by eno/cooking soda and salt.
  • Mix it well, let it rest until you ready the idli steamer.
  • Pour water in the idli steamer, cover and bring it to boil.
  • Scoop the batter to the idli mould, place it in the steamer, cover and cook until the idli is steamed. (insert a spoon in the center of the idli, if the spoon comes out clean the idli is perfectly steamed).
  • Remove it from the idli mould and transfer it to a bowl.

Serve hot with any chutney. I have serve it with Spicy chutney / Kara Chutney.

Chutney recipes / Chutney Collections / 25+ Chutney recipes

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Chutney is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, herbs or fruit.The word “chutney” derives from the Sanskrit word caṭnī, meaning to lick. Chutneys are usually grouped into sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavours. I have shared some of these recipes with my own touch from my kitchen. Do click on the below image to check and try it out in your kitchen.

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Chutney recipes / Chutney Collections / 25+ Chutney recipes


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Fish Curry / Sankara Meen Kulambu in MannPaanai

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Already I have shared a red snapper fish curry without coconut and now this time it’s going to be with freshly grounded coconut. This curry tastes completely different than the one with coconut, also I have prepared it in earthen ware, because when it’s fish curry it would be prepared in earthen ware most commonly, as it tastes delicious. Also, commonly there is a term called “Meenkulambum MaanPanaiyum” means fish curry and earthen ware. Let me share the recipe, I forgot take step by step pictures and so kindly check out our video…

CLICK HERE for more seafood recipes including fish, prwan, squid, crab …

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Red Snapper Fish curry / Sankara Meen Kulambu

Ingredients:

  • Red Snapper / Sankara Meen – 4 nos / ½ kg (medium size)
  • Onions / Vengayam – 2 nos
  • Tomato / Thakkali – 1 no
  • Tamarind / Puli – a lemon size ball
  • Grated coconut or Coconut pieces / Thengai – a handful / 30 gms
  • Chilli powder / Vathal podi – 1 ½ tsp
  • Coriander powder / Malli podi – 3 tsp
  • Turmeric powder / Manjal podi – ½ tsp
  • Mustard seeds / /Kadugu – ¼ tsp
  • Fenugreek / Vendhayam – ¼ tsp
  • Cumin seeds / Jeeragam – 1 tbsp + ¼ tsp
  • Curry leaves / Karuvepillai – a string / oru kothu
  • Salt to taste / Uppu
  • Coconut oil / Thengai yennai – 3 tbsp

Making of Red snapper fish curry / Sankara Meen Kulambu –

Preparation:

  • Peel and finely chop the onions and tomatoes to pieces. Keep it aside.
  • Soak tamarind in a cup of water for 20 mins.
  • Grind the coconut and 1 tbsp of cumin seeds to a fine paste by adding little water.
  • Heat oil in an earthenware kadai, add the mustard, cumin seeds, fenugreek and curry leaves, wait until they crackle.
  • Add the onions and cook until they turn transparent.
  • Add the tomatoes and cook until the turn mushy.
  • Add the spice powder (chilli powder, turmeric powder, coriander powder) followed by salt and cook until the raw smell of the masala goes off.
  • Pour the ground coconut + cumin paste and cook until the raw smell goes off.
  • Prepare the Tamarind extract, pour the tamarind extract to the curry along with a cup of water, cover and bring it to boil.
  • Gently drop in the fish pieces, cover and cook until the fish is cooked.
  • Remove the lid, and cook in medium flame until the curry thickens and the oil starts floating on the top of the curry.
  • Garnish with coriander leaves.

Serve hot with steamed rice. Also it goes out well with dosa.