Ingredients

Salad ingredients

1 green bell pepper large , very thinly sliced1 small 3 onion shallots or , finely sliced2 carrots small , peeled and thinly shaved2 plums , thinly sliced200 grams paneer , sliced thickly into long pieces 8

Marinade for paneer

1 tsp ginger finely grated3 tbsps soy sauce3 tbsps rice wine vinegar1 tbsp sesame seeds1 tbsp honey1/2 tsp black pepper freshly groundpinch chilli chilli sauce flakes or as per tastepinch salt (if needed, as soy sauce has lots of )2 - 3 lemongrass leaves , crushed2 tbsps vegetable oil2 tbsps olive oil3 tbsps soy sauce3 tbsps rice wine vinegar2 tbsps honeychilli flakes1/2 tsp ginger grated1 clove garlic finely grated ,2 tbsps coriander finely choppedblack pepper freshly ground

Method
repared the salad greens as explained above- baby leaves left whole bigger leaves chopped into bite size.

Soak the edible flowers in cold water, drain and dry on towels. I also used rocket pods.

Toss all the paneer marination ingredients in a large bowl and gently toss the paneer slices in this. Keep covered for 15-30 mins.

Add all the ingredients for salad marination to a jam jar and shake well until you get an evenly mixed dressing.

Grilling the paneer - Heat a stove top grill pan / grill / tava. Once the pan is very hot, brush some oil and place the marinated paneer slices (after removing the lemon grass stalks from marinade) in a single layer, press gently with a spatula and do not disturb for 1 minute or so, until the grill marks appear. Turn and grill other side similarly. Remove from the grill pan and keep aside.

To assemble salad: Place the prepared salad greens in a large bowl. Scatter the bell pepper, carrots, plums over the leaves. Pour 3/4th of the dressing and toss gently. Arrange this on a platter. Place the grilled paneer and top with edible flowers. Pour any remaining dressing marinade over the top.

Boil raw eggs in water for 15 mins. Then dip the cooked eggs in cold water and peel the shell. Eggs are ready to eat.
Simple boiled eggs for breakfast.

Preparing the idlis: Cut the leftover idlis into small pieces.Prepare the vegetables: Cut the broccoli into small pieces and quickly steam it. You can also chop the carrots and other vegetables of your choice.Seasoning: Heat oil in a pan and add mustard seeds, urad dal, gram flour, curry leaves and green chillies.Mixing: Add chopped idli pieces, steamed broccoli, carrots and other vegetables to the seasoned mixture.Final touch: Add salt and mix well. Garnish with coriander leaves and serve hot.Serving: This can be eaten with chutney or sambar.

Energy 493kcalProtein 14gCarbohydrates 96gFiber 7gFat 3.3gCalcium 52mgFolate75�gIron3.1mg

INGREDIENTS
1 cup = 240mlBlack rice / Karuppu arisi – 1 cupIdli rice / salem rice – 1 cupWhite, Round urad dal – 1/2 cupMethi seeds / Fenugreek seeds – 1/2 tspThick Poha / Pressed rice / aval – 2 tbsp
HOW TO MAKE BLACK RICE IDLI
Wash and soak idli rice, black rice, urad dal, methi seeds and poha for 6 hours.Black rice takes longer time to soak.Grind everything to a smooth paste adding required water and salt.Transfer the idli batter to a vessel. Mix the batter with hands.Cover and ferment over night. The next morning mix the batter well.Steam in idli pot till done. Remove and enjoy with chutney, sambar !

Ingredients
1 cup – 240mlPearl millet / Kambu / Bajra – 2 cupsWhite,round urad dal – 1/2 cupPoha / Aval / rice flakes – 1/4 cup ( I used thick poha)Methi seeds / Fenugreek seeds – 1/2 tsp (Optional)Salt & Water – As needed
Preparation
Wash and soak pearl millet, methi seeds and poha together for 5 hours.Wash and soak urad dal separately in another bowl for 2 hours.Grind urad dal to a smooth paste adding the soaked water.Collect in a bowl and then grind millet + Poha mixture to a smooth paste adding enough water.Mix both the batter with hands and let it ferment overnight. The next day, mix the batter well and make idli.Enjoy with tomato chutney or coconut chutney !Energy 369kcalProtein 11.4gCarbohydrates 62.2gFiber 8.9gFat 3gCalcium 42mgFolate82�g

IngredientsIngredients needed to make Samai Idli1 cup Little Millet / Samai Arisi1/4 cup Urad Dal / Black Gram1/2 tsp Fenugreek Seeds / MethiSalt as neededCooking Oil to grease InstructionsHow to make Little Millet Idli
Making the batterWash and soak samai arisi / little millet for 3 to 4 hours. Rinse well until water turns clear.
Similarly, wash and soak black gram / ulunthu along with fenugreek seeds separately.
When ready to grind the batter, drain and take the soaked black gram / ulunthu and grind it till smooth and fine paste.
Once the urad is very soft and airy texture, transfer the to a big vessel.
Next, grind samai by adding water little at a time to a slightly coarse paste. Consistency of batter should not be too grainy nor fine paste.
Now, mix both the batter together with required salt, mix well.
Transfer the batter to a container that has enough room for the batter to ferment.
Batter consistency should not be too thick or too thin. Ferment the batter for overnight.
Once fermented, gently mix the batter and refrigerate right away if you are not going to use.

Making of samai idliWhen you are ready to steam the idlis, fill the Idli pan with enough water and grease the idly plate with cooking oil or ghee.
Take a ladleful of batter and drop into the dents. Once all the plates are filled, place in the pan.
Cover and steam for 10 to 15 mins.
Check if its done, switch off and keep it for 5 mins.
Remove the idlis to a hot box and serve the samai idli with side dish of your choice.



NotesWe sometimes add 2 tbsps thick beaten rice/ Poha. This makes it extra soft. However, we can avoid it as well.While grinding, if you feel the gadget is getting heated up, you can use ice water to grind.Always check if the millets have any stones. Sometimes we do get it, so clean before soaking.Fermentation depends on the climate of your place. Our hot Madras climate ferments very quickly.The consistency of the batter is very important. Always check and make sure the batter is not too thin or thick. Else you will end up having flat or hard idlis.Always add water little by little.If you have stored the batter in the fridge, remember to take it out at least some 30 mins to an hour before making the idlis.When you take out the batter, mix well and let it sit at room temperature until you make the idlis.

Ingredients
For Idli Batter:1½ cup sabut moong, green grams½ cup urad dal1 tsp salt½ tsp fenugreek seeds1 cup chopped spinach tightly packed2-2½ cups wateroil for greasing

Instructions

Soaking the legumesSoak green grams and urad dal separately in enough water for 5-6 hours. Add the fenugreek seeds in with the urad dal and allow them to soak too.



Preparation of the batter:Drain out the water from the soaked green grams and urad dal.

Put the urad dal in a blender jug with about ¾ -1 cup water.

Process into a fine paste.

Remove the paste from the blender into a big mixing bowl.

Add soaked green grams and chopped spinach into a the blender jug.

Add just enought water and process to a smooth paste.

Remove the mixture from the jug into the bowl with the urad dal paste.

Add salt and mix well.

Cover the bowl with a lid or a cling film. Place it in a warm place and allow it to ferment overnight or for at least 8 hours.



Preparation of Moong Idlis:Grease the idli moulds with some oil.

Add water in the idli steamer, make sure that it will not touch the bottom idli mould plate.

Gently mix the fermented batter.

While the water is getting hot, fill the moulds ¾ of the way with the batter. My idli steamer makes 20 at a time.

Place the mould plates into the idli steamer with hot water.

Cover the lid of the steamer and steam the idlis for 10 minutes.

Remove the idli plates from the steamer.

Allow the steamed idlis to rest for 5 minutes.

Using a thin spatula or butter knife to remove the idlis from the mould.

Serve them with sambhar and chutney.

INGREDIENTS 1 cup = 250ml
Foxtail millet/Thinai – 2.5 cupsIdli rice/Salem rice – 1/2 cupUrad dal – 1/2 cupAval/Poha – 1/4 cupFenugreek seeds – 1/2 tspSalt & water – as needed
HOW TO MAKE THINAI IDLI – METHOD
Measure & take all the ingredients together and wash it carefully . Its better if you wash it using a strainer. Soak for 3-4 hours.Grind them to a smooth paste adding required water and salt. Remove mix well and allow it to ferment overnight or minimum 8 hours.The next day, batter would have raised well (Not doubled). Now mix the batter very well and pour in a idli plate.

INGREDIENTS



1 cup = 250mlWhole moong / Green gram – 1 cupRaw rice – 2 tbspGreen chilli – 2Ginger – 1/2 inchCumin seeds – 1/2 tspSalt & water – as neededGhee or cooking oil – to drizzle over Pesarattu Chopped onion, green chilli



HOW TO MAKE ANDHRA STYLE PESARATTU RECIPE

Wash and soak green gram along with rice for 4 to 6 hours.Grind to a smooth or slightly coarse paste adding cumin seeds, green chilli and ginger.Transfer to a bowl. Add salt and mix well.Heat a dosa tawa. Spread the dosa thin or thick.Drizzle oil or ghee. Cook the dosa till its crispy and well cooked.No need to flip it. Flip the dosa and cook if you make it thick.Serve with Allam pachadi / Ginger chutney.

Ingredients
1 cup rolled oats▢1 cup rice flour▢¼ cup rava / semolina / suji, coarse▢1 tsp salt▢4 cup water▢½ onion, finely chopped▢2 chilli, finely chopped▢2 tbsp coriander, finely chopped▢2 tbsp curry leaves, chopped▢1 tsp cumin

Instructions
firstly, in a pan dry roast, 1 cup of rolled oats until it turns crunchy.
cool completely, and grind to a fine powder.
transfer the oats powder to a large bowl.
add 1 cup rice flour, ¼ cup rava, and 1 tsp salt.
prepare a watery battery by adding 4 cup of water.
now add ½ onion, 2 chilli, 2 tbsp coriander, 2 tbsp curry leaves, and 1 tsp cumin.
mix well preparing a watery batter.
rest for 15 minutes for oars and rava to soak well.
after 15 minutes, you can see the batter is watery. you can adjust the consistency by adding water if required.
when the pan is super hot, pour the batter on the pan.
spread 1 tsp oil and allow to roast for 2 minutes or until the dosa turns crisp.
finally, enjoy the Crispy Oats Dosa Recipe with spicy chutney.