Tag Archives: vegetarian recipe

Instant Poha Idli Recipe / Instant Aval Idli Recipe


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 –

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  • 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


  • 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.

Shahi Mutter Makhani Gravy / Shahi Green peas Makhani Gravy


Shahi gravy is a rich gravy which mildly spiced with very few ingredients, but tastes heavenly. Because of its thick and creamy texture, it goes out well with any variety rice, roti or chapathi. I have accompanied with paneer rice and potato fry.

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Shahi Mutter Makhani Gravy / Green Peas Gravy

It is very simple, easy to prepare also it consumes little time, so that it can be packed in your lunch box also. Also you could check out – Shahi Egg Curry (spicy),  Shahi Egg Masala, Shahi Tukda, Shahi Shorba. Let me share the recipe…


  • Green peas – ½ cup
  • Phool Makhana / Fox Nuts / Puffed Lotus seeds – 15 nos
  • Cashew nuts – 10 nos
  • Cinnamon (1 “inch stick) – 2 no’s
  • Cloves – 3 nos
  • Cardamom – 2 nos
  • Star Anise – 2 nos
  • Bay leaf – 1 no
  • Ginger (1” inch stick) – 1 no
  • Garlic – 7 cloves
  • Green chilli – 2 no’s
  • Onions – 2 nos (medium size)
  • Oil – 3 tbsp
  • Salt to taste


  • Peel and finely chop ¼ portion of onions and keep it aside, meanwhile roughly chop the leftover onions.
  • Heat a tsp of oil, roast the makhana until it golden brown in color and keep it aside.
  • Heat a tbsp of oil, add cinnamon, cloves, star anise, cardamom, ginger, garlic, green chillies and roughly chopped onions, cook until the onions turn soft.
  • Remove it from fire, spread it over a plate, let it rest until it reaches room temperature.
  • Grind it to fine paste, keep it aside. Grind cashew nuts with water to a fine paste and keep it aside.
  • Heat the leftover oil in the same vessel, add the bay leaf, finely chopped onions, cook until the onions turn transparent.
  • Add the green peas followed by cumin powder, cook for a minute, pour a cup of water and cook until the peas are boiled.
  • Pour in the ground onion, green chilli paste, add salt, cook for few mins until the raw smell goes off.
  • Pour in the cashew nuts paste, cook until the gravy thickens.
  • Add the roasted makhana, stir in gently.
  • Remove it from fire, once the oil starts floating on the top of the gravy.

Serve hot with any roti, chapathi or pulao.

French Beans Stir-Fry


Usually we prepare French beans stir-fry with some spice powder or with green chillies and coconut, but this time it’s completely different. I have prepared this French Beans Stir-fry with Idly chilli Powder.

CLICK HERE for more vegetarian recipes. Taking this to Fiesta Friday #166 hosted by Angie@thenovicegarderner.

It was delicious, but consumed little time that the usual one, not only it can be served as side dish for food. But also it can be served along with Steamed rice and a tsp of ghee / clarified butter. Let me the share the recipe…

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French Beans Stir-Fry


  • French Beans – ½ kg
  • Idly chilli powder – 4 tbsp
  • Coconut Oil – 2 ½ tbsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram – 2 tsp
  • Salt to taste


  • Clean and remove the ends and finely chop the French beans into pieces.
  • Heat oil in a kadai, add mustard, split blackgram and curry leaves, wait until they crackle.
  • Add the finely chopped French beans and cook for few mins.
  • Sprinkle little water once they become dry, continue the same process.
  • Once the French beans turns it color to pale green in color, add half the amount of Idly chilli powder and continue cooking.
  • Check for the salt, as we have salt in Idly chilli powder.
  • Once it’s almost done, sprinkle the leftover Idly chilli powder and cook for another few mins, so that it becomes crispy and soft.
  • Transfer it to a bowl.

Serve hot with steamed rice topped with a tsp of ghee or serve as side dish for lunch.