This Minty Avacado Dip is a super delicious and indian twist to perk up Avacado using Indian green chutney.
This minty avocado dip is one of my favourite ways to eat avacado and next is a simple guacamole.
It is so delicious, refreshing and gives you a minty fresh twist to avocado.
I usually meal prep my green chutney over the weekend ( lasts up to 2 weeks sometimes if not used much). Helps to make a quick chutney cheese toast or chaat recipes ( here is how I make the green chutney )
HOW TO SERVE THIS MINTY AVACADO DIP
You can serve this minty avacado dip as a side to nachos or chips for movie nights.
My favourite way to eat it is in a sandwich. It’s spicy, chaat-y and full of goodness from avacado!
Podi Idli upma is a 15 minutes, breakfast recipe using left over idles and homemade idli podi or gunpowder.
Idli upma with a twist. Try this easy podi idli upma recipe for a breakfast it will become your favorite.
Upma is basically like polenta texture, Traditionally upma is made with semolina or broken wheat or dahlia.
In South Indian idli upma is a popular breakfast among households.
Idli upma is a common South Indian version of upma recipe. When I make idles, I always make two batches extra and leave it in the fridge for me to make idli upma one day or some day that week. This idli upma recipe is a combination of podi idli (which is another favourite for many Indians) and upma. I have using Home made podi idli to make this recipe. You can use any store bought idli podi.
Check out my recipe to make idli podi here. This Podi Idli upma can be eaten as it is or serve it with serve with a chutney.
Check my popular Chutney recipes below to go with this upma.
Just crumble the left over idles to a fine texture and keep it ready.
How to make Podi Idli upma
Gently crumble the left over idles with your hands on to a plate and keep it ready.
Heat a pan, add oil to it. Once hot, add mustard seeds and allow it to sputter completely.
Next add in the channa dal or kadala paruppu, add curry leaves, wait till the channa dal Gets a nice golden in color.
Add in the crumbled left over idles, add some salt to taste, mix it well. Keep the flame on low to medium to prevent the idles in the bottom from roasting.
Finally add the idli podi or gun powder and mix it in.
Serve it hot with chutney or pickle. It can be eaten as it is too.
Idly upma with a twist. Try this easy podi idli upma recipe for a breakfast it will become your favorite.
6 Left over Idles
3 tsp Oil
1 tsp Mustard Seeds
2 tsp Channa dal / Kadalai Paruppu
A few Curry leaves
Salt (to taste)
3-4 tbsp Idli Podi
Gently crumble the left over idles with your hands on to a plate and keep it ready.
Heat a pan, add oil to it. Once hot, add mustard seeds and allow it to sputter completely.
Next add in the channa dal or kadala paruppu, add curry leaves, wait till the channa dal Gets a nice golden in color.
Add in the crumbled left over idles, add some salt to taste, mix it well. Keep the flame on low to medium to prevent the idles in the bottom from roasting.
Finally add the idli podi or gun powder and mix it in.
Serve it hot with chutney or pickle. It can be eaten as it is too.
Left over Idlis work best for this recipe, If its fresh idli, cool it down until it comes to room temperature before use.
Breakfast
Indian, South Indian
15 mins recipes, breakfast recipes, easy javvarisi upma, left over recipes, no onion recipe, podi idli
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Moru Curry (Plant based) – is a traditional South Indian style yoghurt curry made by tempering yoghurt in fragrant onions, curry leaves and turmeric mixture.
This is one of those recipes, which I keep for my lazy days. This Plant based Moru curry is so simple to make and come out of the kitchen in 15 minutes and absolutely delicious.
Being an Indian, dairy is something that is close to my childhood memories and quitting it feels like taking away a part of me that I know.
If you are on my blog site for the first time I want to add a disclaimer that, I am not a vegan or vegetarian. But I try my best to eat more plant-based as I always did growing up. I prefer to eat intuitively.
Been wanting to see if I replaced a recipe which uses dairy with plant based alternative for sometime now. Hence, I used soy yoghurt to make simple plant based moru curry traditionally made with dairy based yoghurt.
How does it taste ? why replace dairy ?
The taste to be 100 % honest, I didn’t find any difference. Nutritionally Also seems they both are rich in protein and calcium and live culture.
Now, Why replace Dairy – Many people have many reasons. Further to what I have said in the beginning of the blog, it is a great option for lactose intolerant people. And may be now there is an alternative to Dairy so why not make a switch where ever possible ?. Seems Healthier for the planet too.
How to eat
Serve this Yoghurt Curry / Dahi Curry with Hot Rice, Papad and pickle. I served with spicy Yam roast.
Ingredients requiredto make this Moru Curry (Plant based)
200 gms Soy Yoghurt
1 cup peeled Shallots or small onions
1.5 tbsp Coconut oil
1 tsp Mustard seeds
Cumin Seeds – 1/2 tsp
2-3 no.s Dry Red chillies
1/4 tsp Turmeric powder
A few Fresh Curry leaves
Salt to taste
Notes
Replace the Soy Yoghurt with any plant based yoghurt and enjoy the recipe.
Check out other Popular – Easy Plant based Recipes below,
Add dried red chillies and cook until the onions are softened and slightly golden.
Turn off the flame and add it to the yoghurt. Stir well, check for salt and add if needed.
Serve with rice.
Moru Curry (Plant based)
200 gms Soy Yoghurt
1 cup peeled Shallots or small onions
1.5 tbsp Coconut oil
1 tsp Mustard seeds
1/2 tsp Cumin Seeds
2-3 no.s Dry Red chillies
1/4 tsp Turmeric powder
A few Fresh Curry leaves
Salt to taste
Take a bowl, add the soy yoghurt to it, mix it with a spoon until there are no lumps.
Add salt and mix well and keep aside.
Heat a pan, to medium heat, add coconut oil, mustard seeds and allow it to sputter. Later add cumin seeds allow it to sizzle on low flame for a few seconds.
Add fInely sliced onions, dry red chillies (Broken), turmeric powder, Curry leaves and cook until the onions are softened and slightly golden.
Turn off the flame and add it to the yoghurt. Stir well, check for salt and add if needed.
Serve with rice.
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Finely chop the onions, and ginger, slit the green chillies, measure and keep the water ready.
Notes
If the sevai or thin semiya is not roasted, dry roast it before use.
Sometimes the water measurement is given in the pack, if it differed do follow as per pack.
How to Make Lemon Sevai Recipe
Heat a pan on medium flame, add oil. Once hot add mustard seeds, allow it to sputter.
Next add in the urad dal, green chillies, ginger, curry leaves and asafoetida. Sauté for a 30 seconds.
Add onions, little salt and add in the turmeric powder and cook for a few minutes until the raw turmeric flavour is gone and the onions turn translucent.
Measure and water, bring it to a boil.
Check the water for salt, it has to be a tad bit salty.
Next add the roasted sevai or vermicelli. Cover and cook for 10 minutes or until the water is absorbed.
Turn off the flame and add the lemon juice and mix well.
Heat a pan on medium flame, add oil. Once hot add mustard seeds, allow it to sputter.
Next add in the urad dal, green chillies, ginger, curry leaves and asafoetida. Sauté for a 30 seconds.
Add onions, little salt and add in the turmeric powder and cook for a few minutes until the raw turmeric flavour is gone and the onions turn translucent.
Measure and water, bring it to a boil. Check the water for salt, it has to be a tad bit salty.
Add the roasted sevai or vermicelli. Cover and cook for 10 minutes or until the water is absorbed.
Turn off the flame and add the lemon juice and mix well.
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Rava Idli is made out of sooji or Rava, which is basically semolina. This instant idli can be made without any grinding and is very healthy breakfast option. The Rava Idli mixture can be made in advance and stored in air tight container for busy mornings. Lets see how to make this easy rava Idli. Thanks to my dear friend Manasa of spoons of flavor for sharing this easy recipe. Check out her blog here.
Rava idli
4 tsp Oil
1-1/2 tsp Mustard seeds
1/4 tsp Hing
1-1/2 tsp Urad dal
1-1/2 tsp Channa gram
Cashews – a handful
1 and 1/2 cups semolina or sooji
1 cup Carrots – grated
1 cup Corriander leaves chopped
Salt – to taste
1 cup Sour Yoghurt – 1 cup
1/2 cup Water – 1/2 cup ((or to get thick idli batter consistency))
1/2 cup Eno- 1/2 tsp
Heat a pan, add oil, once heated add mustard seeds, hing, urad dal, curry leaves and Channa dal
Next add cashews nuts fry until they turn golden brown in colour
Next add sooji Rava and fry until the mixture turns aromatic. (make sure rava doesn't turn brown)
Once rava gets aromatic, transfer the mixture into a bowl and allow it to cool a bit and then add grated carrots, coriander leaves, salt , and one cup of sour yogurt mix well, then allow it to sit for 5 mins, then see the consistency and add more water( we need in idli pouring consistency )
Brush the idli plates with oil and keep it ready. Bring the water in the idli steamer to a boil.
Then add half tsp of eno or fruit salt, and mix it in. After adding eno immediately pour the batter into idly plates.
Steam the Idlis for 10-12 minutes or until a fork comes out clean when pricked in the centre.
Serve it Hot with corriander chutney
✍🏼Tip : If u are making in batches, divide the batter and add eno!
✍🏼U can keep the rava mixture, before adding the water and veggies in an air tight container for 20 days
We love eating pancakes on lazy weekends. And my son sometimes wants them in his lunch box! So I keep experimenting with different flavors to make it more nutritious and healthy for him to eat. I have tried many pancakes with vegetables sneaked in such as pumpkin and beets just like those this was totally Random try too and we loved it.
So since we eat mostly plant based through the week and indulge in meat over the weekends or when ever we feel like our body needs it. I keep trying different choices of plant proteins to be included in our foods. So I stumbled upon Hemp and its not random because I was truly amazed when I tasted hemp based food in one of the popular restaurants in Tokyo called the hemp cafe. Do check it out if you are in Tokyo and is looking for all vegan place. It blew my mind. In terms of how many choices we could make by choosing an alternative. So also I felt very light and happy after my meal. Wanted to give it a try and so I ordered a small pack of hemp protein powder to be added to my smoothies. So I one day wanted to try it in pancakes and added it to the pancake batter. I would say It was two birds in one shot for me, I saw my son had polished the plate (Thanks to the maple syrup which hid a bit of the earthy flavour of the hemp protein powder that I added). Never the less it was a win win day !!
When ever I share something about hemp protein, the first question they ask me is about the flavour. Yes, it could be a bit strong for first time so don’t go over board right away. start with smaller quantities and see if you like the taste. And gradually increase as you get accustomed to the taste.
It is mild and earthy. the nutritional facts is interesting when I read about it. According to Healthline it is one plant protein that has all the essential amino acids that our body needs and about 1/4 cup ( roughly 30 gm ) contains 120 calories and 15 gms of protein. The advantage is it is less refined compared to other plant protein powders available in the market. Now let’s jump to the recipe and see how to make these delicious hemp protein pancakes.
Hemp Pancakes
1 cup flour
salt (to taste)
1 tsp Sugar
1/2 cup milk of your choice (adjust to requirement)
A dash of vanilla extract
1-2 tsp hemp seeds powder
1 tsp Baking soda
vegan Butter (to make the pancakes)
Maple syrup (to serve)
Take a wide bowl and add flour all the dry ingredients and mix them together.
Next warm the milk slightly and add the vanilla extract and mix well.
Whisk the milk in the hemp and flour mixture prepared slowly until you get a pancake batter consistency. The batter should neither be too thick to pour nor be too runny.
Check the taste of the batter to check if the salt, sugar is balanced. Slightly sweeter and a hint of vanilla flavour is perfect !! Let it reast for 10 minutes before starting to make the pan cakes
Get a non stick pan on medium heat and when it is ready brush some butter on it
Pour a ladle of the prepared pancake mix and wait for small bubbles to appear on top. Once you see bubbles all around, flip the pan cake over to cook the otherside. This may take about 40 seconds on each side. Keep the flame on medium flame. Timing can be adjusted to ensure the middle of the pancake is cooked and there is no raw batter.
Repeat for the rest of the pancake batter mix and serve these delicious and healthy hemp pancakes with honey or maple syrup for breakfast or brunch.
If you want you can use a regular pancake mix in the place of the flour. In that case you can skip the salt, sugar and vanilla as most ready to use pan cake mix have them already added.
Pickles are an essential condiment in indian cusine. There is no elaborate meal without a small piece of pickle in it. Usually it is a preserved item which adds a lot of good probiotics in to the diet. This Tomato pickle ( Thakkali thokku ) recipe is an instant pickle recipe and stores well in the refrigirator.
I love to eat it with idli or dosa or add it to any rice dish like paruppu sadham or thayir sadham (curd rice)
Some Pointers before you begin the recipe,
I have used the canned tomato recipe, personally I find it richer, but if you don’t refer you can follow the same recipe with fully ripe plump tomatoes, quantity mentioned in the ingredients.
Adding the special ground powder ( fenugreek and mustard seeds) elevates the dish to another level. Do not skip it.
I have showed garlic in my step by step picture, but it is optional. If you are a purist and prefer to keep it as tomato pickle you may skip it.
It is important to cook the tomato until all the moisture in it is gone. This process helps in preserving the pickle for longer time.
Instant Tomato Pickle / Thakkai oorugai
Canned or 10-15 ripe tomatoes
1 tsp Mustard Seeds (For grinding)
1 tsp Fenugreek seeds (For grinding)
3 big ladles of gingerly Oil
A sprig Curry leaves
4 tsp red chilli powder
1 medium lemon size thick Tamarind extract
1 tbsp Salt (adjust to taste)
1 tsp Mustard Seeds For seasoning
A few garlic pods (for seasoning optional)
1/2 tsp Fenugreek seeds (for seasoning)
1 tsp brown Sugar (optional)
In a pan, dry roast the mustard for grinding until it sputters and keep aside, next add in the fenugreek seeds (dont let it brown too much ) remove it from heat cool it down and grind to a find powder
Take a wide pan, add the canned tomatoes or chopped tomatoes, add some salt and cook it down until it turns soft and mushy.
Next add in the spice powders, turmeric, red chilli powder and the tamarind extract, salt and cook it down until the raw flavours are gone and the tomatoes absorb most of the moisture and has thickened.
In a kadai, add oil, add mustard seeds allow it to sputter, add fenugreek seeds, curry leaves and garlic pods (optional).
Now add in the prepared seasoning to the tomato pickle.
Cook on medium flame and stir occasionally to avoid burning and cook until the pickle turns Rich red and thicker. We want the pickle to have lesser moisture so it last longer.
To balance the sharpness of the tomatos you can add a tsp if brown sugar. You can totally skip it if you find the taste fine.l, do one final check for salt and turn off the flame.
Cool it off completely and transfer to a clean dry glass or a ceramic jar.
Enjoy this pickle with dosa, idli, or any rice dish of your choice.
1.We will be adding only 1 tsp of the ground mixture to the pickle the remaining powder can be used for making pulikuzhambu or vethakozhambu or stored for later use.
2.You can use whole tomatoes as well. Will be about 7-8 tomatoes finely chopped
Step By step Pictures to make the Tomato pickle.
Take a wide pan, add the canned tomatoes or chopped tomatoes, add some salt and cook it down until it turns soft and mushy.
In a pan, dry roast the mustard for grinding until it sputters and keep aside, next add in the fenugreek seeds (dont let it brown too much ) remove it from heat cool it down and grind to a find powder
Next add in the spice powders, turmeric, red chilli powder
and the tamarind extract and cook it down until the raw flavours are gone and the tomatoes absorb most of the moisture.
Add salt to taste
Add the ground fenugreek and mustard powder
In a kadai, add oil, add mustard seeds allow it to sputter, add fenugreek seeds, curry leaves and garlic pods (optional).
Now add in the prepared seasoning to the tomato pickle. cook on medium flame and stir occasionally to avoid burning and cook until the pickle turns Rich red and thicker. We want the pickle to have lesser moisture so it last longer.
To balance the sharpness of the tomatos you can add a tsp if brown sugar. You can totally skip it if you find the taste fine.l, do one final check for salt and turn off the flame.
Cool it off completely and transfer to a clean dry glass or a ceramic jar.
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