Spicy Cornmeal Idlis

Usually idlis are made from black gram dhal (urad dhal) and rice, or only semolina (suji). Here, I tried with cornmeal (corn rava) which is easily available in the market. Corn, as you all know is low in calories and has other nutrients. In this recipe very little oil is used and it is steamed. The steaming process is a little longer than other idlis because corn takes a longer time to cook. Here, normal size idlis and cocktail idlis have been made. These cocktail idlis or button idlis can be used as appetizers or given to kids who will enjoy them a lot.

This recipe serves eight normal size idlis or thirty six or more cocktail idlis. Enjoy it!

Ingredients	Quantity
Corn Meal or Corn Rava	1 cup
Sweet Corn	1 ½ cups
Curd	½ cup
Chopped Green Chillies	1 tsp or more
Curry Leaves	a few
Chopped Ginger	1 tsp
Chopped Cashenuts (Optional)	1 tbsp
Gram Dhal (Channa Dhal)	½ tbsp
Black Gram Dhal	½ tbsp
Mustard Seeds	1 tsp
Cumin Seeds (Jeera)	1 tsp
Salt	to taste
Oil	1 ½ tbsp
Water	to mix the batter

Method

1. Take a pan and add oil.When the oil is heated add to it channa dhal,urad dhal,mustard seeds,cumin seeds and fry.When the mustard seeds splutter,add cashew nuts,curry leaves,green chillies,ginger and corn meal and fry lightly for a minute.


2. Remove from the heat and transfer it to a bowl and add curds,sweet corn,salt and enough water to make a not very thick batter and mix it well.Keep it covered for about ten minutes.Unlike semolina, this mix will not become more in quantity after soaking.


3. Take an idly steamer and grease the moulds with a little oil and place a little more than a table spoon of the batter into these moulds and steam it on heat for about ten minutes or more.


4. After steaming, serve hot with coconut chutney.


5. Chopped vegetables can also be added to increase the nutritive value further.

Read more »

Cocktail Beetroot Samosas

Normally in samosas, boiled potato is used as a filling but in this recipe, grated beetroot has been used along with sprouted green gram. To make the filling, only half a teaspoon of oil has been used. So, this filling is nearly fat free and more nutritious than the potato filling. When served as a starter,it is light to eat.You can make them into different shapes also. Its good to give children this nutrients loaded little samosas!Makes about fifteen of them.

Ingredients For The Filling	Quantity
Grated Beet Root	¾ cup
Green Gram Sprouts	2 tbsps
Chopped Coriander Leaves (Cilantro)	2 tbsps
Red Chilly Powder	½ tsp
Cumin Powder	½ tsp
Coriander Powder	½ tsp
Garam Masala Powder	½ tsp
Lime Juice	½ tsp
Salt	to taste
Oil	for deep frying

Ingredients For The Covering	Quantity
Plain Flour (Maida)	¾ cup
Oil	1 tbsp (optional)
Salt	to taste
Water	to make the dough

Method for the filling

1. Take a pan and add half a teaspoon of oil and add the cumin powder,coriander powder,red chilly powder,garam masala powder and the grated beet root and mix.


2. Add the salt and cover it.Add the sprouts and a table spoon of coriander leaves and cook till it is done and nearly dry.Add the lime juice and mix it.


3. Take it off from the heat and cool it.

Method for the Covering

1. Take the plain flour,salt and oil in container and mix them with enough water to make a firm but smooth dough and keep it covered for an hour.

Method to make the samosas

1. Divide the dough into small balls.


2. Take each ball and roll them thinly into circles.


3. Place a spoonful of the beetroot filling in the center of the circle and fold it into half. Then again fold it to form a triangle. Wet the edges of the covering with water and seal it.To finish it, press the edges with the back of a fork to form a design.The folding can be done in a different way too. Roll out the covering to form a circle. Place the filling on one side of the circle and roll the circle like a spring roll. Seal the edges with water and press it with the back of the fork.


4. Heat oil in a pan for deep frying.


5. When all the dough has been used up, deep fry them in hot oil till they are golden brown. Garnish them with chopped coriander leaves and sprouts.


6. Serve them hot with tomato ketchup or tomato garlic dip or green chutney.

Read more »