Instant Multigrain Idli

Instant Idli recipe using wheat rawa, corn meal, oatmeal & ragi flour.

Here is a picture of the semolina, wheat rawa & corn meal.

Preparation Time: 15 mins
Cooking Time: 15 mins for each batch
Serves: Makes around 30-34 idlis

Ingredients:
Wheat rawa: 3/4 cup
Corn meal: 3/4 cup
Oatmeal: 3/4 cup (instant or quick cooking)
Ragi flour: 1/2 cup
Finely chopped dill: 1/2 cup
Frozen corn kernels: 1/4 cup
Plain yogurt/curd: 1.5 cups
Water: About 2 cups, divided use
Oil: 2 tsp
Mustard seeds: 1/2 tsp
Channa dal | Gram dal | Kadalebele : 2 tsp
Curry leaves: 4-6 nos, torn
Salt: As needed
Baking soda: 1 tsp

Method:
Heat oil in a sauce pan. When oil is hot, throw in the mustard seeds. When the mustard seeds splatter, add the channa dal. When dal turns golden brown, add the curry leaves & let the leaves wilt.
When leaves wilt, pour in the wheat rawa, and corn meal. Roast the corn meal & rawa for about 3-4 mins on medium heat.
Add the oatmeal & roast again for couple of more mins.


Turn off the heat & let it cool completely.
Meantime, add about 1 cup of water to the yogurt & whisk it.
Once cool, add the ragi flour & mix it. Pour in the whisked yogurt, thawed corn kernels, dill leaves, salt & mix well. If needed, add 1/4-1/2 cup more water & mix.



Let the batter rest for atleast an hour.
Just before making the idlis, add the baking soda & mix. If needed, adjust the consistency of the batter (refer notes).
Grease the idli plates & pour about 2-3 tbsp of batter on each mould. Steam the idlis for about 15 mins.
Let the idlis cool for a couple of minutes. Scoop the idlis & serve it hot with chutney or any other side dish.


(PS: Pardon the picture. Will try for better pics next time!)

Notes:

• If you do not like ragi, you could totally skip it. 
• The cornmeal, oats & the wheat rawa absorbs the moisture & batter becomes hard. So, do add about 1/4 -1/2 cup of water to the batter & adjust the consistency.
• You could replace dill leaves with coriander leaves. 
• Use the above ingredients as a reference & modify it according to your preferences. 

Corn Sandwich: Beginner series

Another quick breakfast or a evening snack recipe. You could make it for your dinner too!

Adapted from here.
Ingredients: (For around 3 sandwiches)
Sandwich bread: 6 slices
Sweet corn: 1 cup, fresh or frozen
Jalapeño peppers*: 1 tbsp, finely chopped (adjust according to your family needs)
Coriander leaves: 1 tbsp, finely chopped
Mayo/Mayonnaise garlic**: 1tbsp
Salt: According to taste
Pepper powder: 1/4 tsp
Butter: 1 tsp, for each toast

* Jalapeño peppers could be replaced with capsicum. If you want the sandwich spicy, add finely chopped green chili + capsicum to it.
** The mayonnaise I use has garlic in it. If you have plain mayo without garlic, add a pod of minced garlic to it or just use plain mayo. 

Method:

• Boil the sweet corn & drain the water.Allow the corn to cool.
• Add the mayo, salt, jalapeño peppers, coriander leaves, pepper & mix them well.

• Keep the mixture in the fridge for 10-15mins.
• Smear the butter on both the sides of the bread (Repeat it for all the breads)

• Scoop out a tablespoon of the corn mixture & spread the corn mixture over the bread evenly. 

• Cover the corn mixture with another bread. 

• Toast both the sides of the sandwich on a low heat over a griddle/tava/pan, toaster or griller.

• Cut them into 2 & serve them hot with a dip of your choice. 

Notes:

• Mayo or mayonnaise is easily available in most of the supermarkets in India. I use eggless mayo. 
• The measurement mentioned above is just a reference. You could alter it according to your preference. 
• Other vegetables like mashed potato, chopped tomato, shredded cauliflower, grated paneer/Indian cottage cheese could also be added to this. 

Other sandwich recipes in Savi-Ruchi:

Grilled sandwich

Baby corn-capsicum sandwich in Mumbai style

Open semolina sandwich

Grilled cheese tomato sandwich

Vegetable Fried Rice (Indo Chinese)

Chinese food(Actually Indianized version of Chinese food) is available as street food in most parts of Karnataka, India. We get veg noodles, fried rice, gobi manchurian just like the golgappe & churmuri by the roadside vendors.Those street vendors are very creative & to attract the crowd they make various & delicious versions of the normal fried rice.

Though I am not a great fan of this Indian version of the Chinese food, my hubby just loves to eat them. He craves for the gobi manchurian & other Chinese food too.  BTW, Chinese food served in Singapore is completely different than what we used to taste back in India.

Today I'm presenting Sush's version of Chinese fried rice. I have tried many versions & found this version suiting our taste buds. So, I always stick to this now.

Ingredients:
Basmati rice: 3 cups (Other long grain rice should also be fine)
Water: 6 cups
Vegetables of your choice: 1 cup (I have used carrots, peas, snowpeas,  sweet corn, beans, paneer(cottage cheese))
Cabbage: 1/2 cup (shredded)
Spring onion: 2 tbsp (finely chopped white portion)
Garlic: 3 pods (minced)
Light soy sauce: 2 tbsp
Tomato ketchup: 1 tbsp
Green chilli sauce: 1 tbsp (adjust according to your family needs)
Vinegar: 1 tbsp
Ajinomoto/MSG: A small pinch (optional)
Salt: According to taste
Green chilli: 2 nos (finely chopped)
Oil: 1.5 tbsp

For garnishing:
Parsley: 1 tbsp (finely chopped)
Spring onion greens: 2 tbsp (finely chopped)

Method:

• Cook the rice & allow it to cool. Gently scoop out the rice & spread it for the rice to cool.
• Meantime, chop the carrots & snowpeas lengthwise. Cook the vegetables, peas, sweet corn for 2-3 minutes until a little soft & crunchy. Drain the water
• Heat oil in a broad wok. When oil is hot, add garlic & saute till they turn golden. Then add spring onion whites & fry till they are soft. Follow spring onion whites by green chilli, cabbage & saute the cabbage until it is soft & yet firm (It would take around 2-3 minutes). Add the cooked vegetables & paneer & saute for 30secs.
• Add the rice, soy sauce, tomato ketchup, vinegar, green chilli sauce, salt, MSG & mix them well. Cook for 1-2 minutes.
• Finally garnish it with parsley & spring onion greens. Mix & serve it hot.

Tips:

• Few people prefer to eat it with chilli sauce or with tomato sauce. So, feel free to serve it with whatever your loved ones prefer. I love to eat it as is. 
• Feel free to add vegetables of your choice. Some other vegetables that go well are cauliflower, mushroom, tofu & baby corn.

Corn-Carrot Stir fry/Salad

This is a healthy, nutrition packed, low calorie & yet a tastier stir fry/salad. This again can be prepared in very less time & goes well as a side dish for chapathi, rice or roti. Green peas could replace corn, but I feel nothing can beat corn-carrot combination.

Ingredients:
1 cup grated carrot
1/3 cup boiled sweet corn (if you are using frozen corn, boil it for 3 minutes in a microwave)
1 green chilli (pepper powder could be used instead)
¼ tsp mustard seeds
½ tsp urad dal
3 curry leaves chopped
1 tsp oil
½ tsp lemon juice.
1 tsp chopped cilantro/coriander leaves

Method:

• Take a broad kadai & oil to it. When oil is hot, add mustard seeds. When mustard seeds splutter, add urad dal. Fry till urad dal turns golden brown
• Add green chilli & curry leaves. Saute for a minute.
• Add carrot & mix it thoroughly. Add little water (use the water that is used to boil corn). Don’t add more water as the end result is to keep it dry. Cook it on slow flame for a minute
• Drain out the excess water from corn & add the corn, salt to the carrot mixture. Cook it for 1 minute. Keep stirring often as it might burn easily.
• Add the lemon juice & mix it well.
• Garnish with coriander leaves & serve it with rice or phulka/chapathi.

PS: You could also add grated coconut for added taste

Corn Capsicum Rice | Bell Pepper Rice Recipe

Again a classic recipe that our family loves to eat :)), dont ask me what is that we dont enjoy eating :-p

Basic recipe of capsicum rice comes from my co-sister, according to her this can be prepared in a jiffy. I have made some changes to this & I cannot say my version can be prepared quick. It consumes time, but the end result would be yummy!!

Here goes the corn capsicum rice recipe:

Ingredients:

3 cups rice (sona masoori/ponni would do)
3 medium sized capsicum cut into 1 inch sized cubes(it will become colorful, if you use red, yellow capsicum too)
1 cup boiled sweet corn
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1.5 tsp urad dal
4 tsp peanuts
10 curry leaves
1 pod garlic (optional)
3-4 red chillies
2 tbsp grated coconut
2 tbsp oil
salt according to taste
1 tsp lemon juice

Method:

• Cook the rice and allow it to cool.
• Meantime dry roast the spices (mustard seeds, cumin seeds, urad dal, peanuts, garlic, curry leaves, red chilli) seperately & allow them to cool.
• Remove the skin of the peanuts & crush them into a course powder ( can crush with a belan, no need to put in the blender/mixie)
• Make a course powder of mustard seeds, cumin seeds, urad dal, garlic, curry leaves, red chilli & at the end add grated coconut and blend it for 30 secs. Dont add water!!
• Heat a broad pan & add oil to it, when oil is hot, add capsicum & fry till capsicum becomes crisp. Add boiled corn to this & saute in oil for a minute.
• Now add the course powder, crushed peanuts & saute again.
• Break the rice & remove lumps if any & add this rice to the capsicum mixture.
• Remove from flame & add salt, lemon juice, coriander leaves.
• Mix well & serve it hot.

The above mentioned recipe serves 3-4 people & the preparation + cooking time is around 40-45 mins (including the time to cook rice).