Idli chutney and sambar is the most loved combo and an amazing option for breakfast or brunch .Fluffy soft idlis with hot piping sambar and yummy coconut chutney is   a bliss.We too love idlis but my favourite is this Kanchipuram idli .
Kanchipuram Idlis are yummy idlis seasoned with some spices and tempering famous from a town named Kanchipuram in Tamil Nadu which is also famous for silk sarees .The authentic kanchipuram/koli idlis are steamed in mandhari leaves but you can use steel glasses ,bowls or use regular idli plates like I did.
  If you are bored eating regular idlis you should try these kanchipuram idlis you will love these for sure .

ingredients
for the idli batter
1 cup idli rice
1 cup parboiled rice
1 cup urad dal
handful of poha or cooked rice
salt to taste

for the tempering/seasoning 
1 tsp mustard seeds
1/2 tsp cumin seeds
1 inch ginger grated or finely minced
1 and 1/2 tsp pepper
1 tsp chana dal
1 tsp urad dal
1/4 tsp hing/asafoetida
 10 to 12 cashews broken
2 to 3 green chillies finely chopped
6 to 7 curry leaves chopped fine (optional)
oil/ghee  to temper
Method

  • Soak the rice ,idli rice together and soak the urad dal separately for 6 to 7 hours
  • Grind the urad dal adding little water to smooth paste
  • Grind the rice and poha with water 
  • Mix both the batter with your hands and add salt and allow it to ferment for 6 to 7 hours or overnight.
  • When the batter is ready grease the idli plates with oil.

  • Prepare the tempering 
  • Heat oil in a pan
  • Add the mustard seeds ,cumin seeds,hing, chillies ,dals and ginger and the rest of the ingredients.,once the dal turns brown switch the flame off.

  • Add this to the batter and mix well .
  •  Pour the batter in the idli moulds and steam for 10 to 15 minutes.
  • Serve hot with chutney and sambar 
  • These taste good without any sides too .

easy kanchipuram idli
Notes
You can add 1/4 tsp ginger powder and 1/4 tsp turmeric powder in the batter.
I skipped coriander leaves you can add finely chopped coriander leaves as well .
If you don't have idli stand ,you can make this in any steel thali ,grease it well and steam like we do for dhokla ,cut and serve .
Adding cooked rice/soaked poha while grinding the batter gives soft fluffy idlis .


kudalai idli

soft and fluffy idli recipe,kancheepuram idli



Shepherd's Pie or cottage pie a delicious dish made with mince /kheema and veggies then topped with mashed potato and baked.It's a lip smacking dish and our family favourite.Always a crowd pleaser.Tradionally the mince is cooked with   Worcestershire  sauce and tomato paste or sauce with oregano and other herbs.
Here I have cooked kheema or e mince in our Desi way with all Indian spices that is how we love it .


Shepherds pie can be a great option for dinner parties Its an hit always .Though it can be eaten by itself it goes well with some toasted garlic bread or you could serve it along with some sauted veggies .


how to make desi shepherd's pie
 ingredients
 1/2 kg mince  beef or mutton
1 cup green peas
2 carrot diced
2 tomatoes chopped
3 onions finely chopped
1 tsp pepper powder
1/2 tsp red chilli powder optional
5 to 6 garlic minced 
1 inch ginger minced
1/2 tsp ginger garlic paste 
 1 tsp garam masalapowder
 4 to 5 green chillies
2 bay leaves
1 tsp butter 2 tsp oil
salt to taste

600 gm potatoes
2 tbsp milk
1 tbsp cream 
1 tbsp butter 


Method
Wash the mince well and drain the excess water.
In a panheat oil and butter
Add the bay leaves once oil is hot
Then add the chopped onions and saute till they turn soft
Add the minced ginger and garlic also add the ginger garlic paste and saute well for few minutes
Add the chopped tomatoes and cook till they turn mushy.
Mix in the mince and saute well 
Add the green peas and the carrots and the chilli powder .
Add about 1/2 to 3/4 cup water,add salt  and cover the pan with a lid.
Let it simmer till the mince is cooked .
Add the garam masala powder mix well
Switch the flame off.
Mean while make the mashed potatoes
Boil the potatoes with skin on 
Once cooked ,switch flame off ,let it cool then remove the skin.
Smash the potatoes well.
Cook it along with butter milk and cream till it turn thick.
Let it cool.
Grease the 8 by 8 baking dish with butter
Spread the mince mixture .
Top it with the mashed potatoes ,you can also pipe it using a nozzle.
Pre heat the oven at 180 degree Celsius for 10minutes.
Bake for 30 to 35 min  
Serve with garlic bread or just enjoy it with some sides of your choice.


baked kheema with potatoes,how to make baked kheema
Notes
You can use chicken or mutton mince
If you want to add herbs and sauces skip garam masala powder and chilli powder and chillies.



Khandvi is a very famous Gujarati snack made from besan or gram flour .Its called suralichya vadya in Marathi .Though it's easy it can be tricky on your first attempt.
Right from childhood I have been a fan of gujarati snacks ..all thanks to my school friends who brought variety of Gujarati snacks for Tiffin/lunch box. Most fav being khatta dhokla I thoroughly enjoyed khandvi and other snacks a s well .

Khandvi is actually easy to make but it does require some practice to get it perfect .I still remember my first trail with khandvi back in college days I was super excited to get it right in the first attempt all thanks to my bestie who was a Gujarati and taught me many savoury and sweet dishes from Gujarati cuisine.



Ingredients
1 cup besan/gram flour
1 cup curds thick
2 cup water
1/2 tsp turmeric powder
Salt to taste
1 and 1/2  tsp ginger green chilli paste

2 tsp oil
1 tsp mustard seeds
a pinch of asafoetida/hing
coriander leaves and fresh grated coconut to garnish

Method
  • Mix together besan green chilli and ginger paste ,curds salt .
  • Mix with a whisk then add water and whisk to a lump free batter
  • Grease 3steel  thalis/ plate with oil
  • Pour the batter in a nonstick kadhai/pan and cook over medium flame



  • Keep stirring continuously till it becomes thick 
  • it takes about 10 to 12 minutes to get the desired consistency.
  • Once its thick and start leaving sides ,switch the gas off and quickly pour it in the greased thali(backside).
  • Pour it and spread with spatula as thin as possible
  • let it cool ,then cut into strips with knife and roll each strip  tightly to form khandvi
  • Meanwhile prepare the tadka/tempering by heating oil then add a pinch of asafoetida/hing , mustard seeds,curry leaves 
  • Pour the tadka over the khandvi and garnish with scraped coconut and coriander leaves .
  • Enjoy delicious khandvi with a cup of chai or coffee or with any chutney.

Some recipes call for lemon juice I  have never used ,you can add 2 to 3 drops while mixing the batter
Keep stirring till you get thick batter
to test you can take a small amount of batter and spread on a small greased plate,if it rolls well itss ready if not it needs to be cooked more .
You can also add curry leaves and green chillies to the tadka



how to make hariyali mutton chops
Hariyali Mutton Chops or Green Masala Mutton chops is a mouthwatering dish ,mutton chops cooked together in a flavourful green masala ,It can be relished as an appetizer or as side dish with any flat bread .We love crumb fried mutton chops it is regular at my place .You can find some chops recipes in the blog .
how to make green masala mutton chops


easy hariyali mutton chops
Ingredients
mutton chops 1/2 kg
a small bunch of  coriander leaves
handful of mint leaves
1/2 tsp turmeric powder
4 to 5 green chillies/or as needed
1 tsp cumin seeds
1  tsp garam masala powder
1 1/2 inch ginger
6 to 7 garlic cloves
 5 to 6 peppercorns
Lime juice as needed
Salt to taste


indian mutton chops/chap
Method

  • Wash the mutton chops and drain excess water.
  • Apply salt lime juice and turmeric and keep aside for 30 minutes.
  • Grind the chilli ,garlic ,ginger  ,cumin seeds coriander ,mint pepper to a paste
  • Apply this paste to the chops and marinade for  3 to 4 hours .
  • When ready to cook heat the pressure cooker
  • Add 2 tsp oil then add the chops and marinade and saute for 6 yo 7 minutes.
  • Add very little water and sprinkle garam masala powder .
  • Cover with the pic and cook till tender ,it took 3 whisltes ,check notes .
  • Release the pressure and open the lid.
  • If there is little water left you can try it by cooking the chops without the lid .
  • Garnish with onion coriander leaves and serve ..
  • You can enjoy this with Roti or any flatbread or serve as a appetizer .


Notes
You can cook this in an open pot on slow flame till done.
If you want gravy add more water and cook you will get thick gravy .
the chops i made were tender so they cooked fast within 3 whistles ,it may take 3 to 5 whistles for the chops to cook depending on the meat quality .



Gulab Jamun  is one of most popular Indian sweet and my personal favourite .These days fusion cakes are in trend ,So after the ever popular rasmalai cake it  was time to try the gulab jamun cake and im glad that i did.to be honest i had never tasted the gulab jamun cake so this was completely an experiment .I used my mawa cake for the base and milk powder gulab jamun i skipped using sugar syrup to moisten the cake because i dint want a oversweet cake 

For the base i have used my mawa cake which is fluffy and so yummy and then used whipped cream to frost it ,the gulabjamuns  i used were homemade too ,you can either make milk powder gulab jamuns like i did or the my khoya gulab jamuns .
gulab jamun cake from scratch

Ingredients
for the cake follow mawa cake recipe 
1 cup whipping cream

Method
  • Make the cake and the gulab jamuns one  a day ahead 
  • the day you are frosting the cake ,make the whipped cream you Can add a tiny drop of rose or almond essence to the  whipping cream whip till it forms stiff peaks
  • divide the cake into two using a serrated knife or a thread


  • Slice the gulab jamuns into 2 or three 
  • Apply a dollop of whipped cream and spread using a offset spatula crumb coat it
  • Top it with sliced gulab jamuns 
  • Then cover with the other half and apply the whipped cream 
  • Make any design you want and place some gulab jamuns on the rosettes 
  • you can garnish with nuts /anything you prefer 
  • Let it refrigerate for 2 hours before cutting 






You can also make an eggless vanilla sponge for the base
the link to the mawa cake here
the link to the gulab jamuns here 
khoya gulab jamun  here


khicda
Mutton khicda/Mutton Khichda a wholesome delicious dish made with pulses lentils mutton and coconut milk cooked together till mushy  then served with fried onions lemon wedge and pudina or mint leaves .Its a filling and wholesome dish with lots of flavors.
This recipe is very dear to me and I dedicate this post to my late Aunt my Mom's elder sis who was an expert cook be it biryani sheer khurma /khichdakhicda or any kabab yes she was married to a Muslim and was a pious Muslim till she breathed her last .I have been a fan of her cooking and have saved many of her recipes in my dairy ..will share them all.
Now hyderbadi khicda or khichda is different than this there is no coconut milk used .
Coming back to this post Khichda is now a regular feature in our kitchen And I'm proud to replicate it exactly the way my Aunt made it .We love it and make it quite often. The recipe I'm sharing serves 8 to 10 people adjust accordingly if making in a small quantity.
easy mutton khichdha
Ingredients
125 rice
125 lapsi/broken wheat
100 g vatana ( dried peas) i used yellow and green mixed
100 gm tur dal
 100 mung  dal
100 chana dal
50 gm chavli/black eyed beans/lobia
750 gram mutton
coconut milk extracted from 1 coconut
2 to 3 onions chopped finely  
3 onions fried till golden brown for garnish 
1 tbsp red chilli powder or meat /mutton masala 
1 tbsp and 1t!sp ginger garlic paste
3 to 4 green chillies and 1/2 cup coriander leaves and hand full mint or pudina ground to paste 
1 tsp jeera or cumin powder
2 tsp garam masala powder
1 and 1/2 tsp coriander powder
1/2 cup mint leaves 
handful coriander leaves 
1 tbsp ghee
3 tbsp oil 
2 bay leaves
salt to taste


Method
  • soak the rice and lapsi separately for 3 hours if using wholewheat soak the wheat for 6 to 7 hours
  • soak all the dals for 2 to 3 hours 
  • soak the chavli for an hour
  • Boil the dals in the pressure cooker 
  • Extract the milk from freshly grated coconut,keep both the thin and thick extract
  • Also cook the chavli and the vatanas together inn pressure cooker
  • cook the lapsi and rice in pressure cooker
  • Boil the mutton with the green paste  salt and 1/4 tsp turmeric powder reserve the stock too
  • Fry the sliced onions till crisp golden brown and keep aside 
  • Heat a wide thick bottomed pan/vessel add ghee and oil

  • Then add the bay leaves .
  • add the finely chopped onions and saute till pinkish brown 
  • then add the ginger garlic paste and saute till raw smell goes off
  • then add 2 chopped tomatoes and saute 
  • Add the chilli powder or meat masala and the coriander cumin powder and mix .
  • then add the cooked dals and the rice and lapsi and mix well 


  • add the cooked mutton with the stock and mix all well ,you got to keep stirring it with a spoon in regular intervals .
  • Add 1 to 2 glasses water and the thin coconut milk extract  let it cook over medium flame 
  • You may need to add more chilli powder and salt check and add.
  • add the garam masala powder and mix
  • Lastly mix int the thick coconut milk
  • you will need to cook it for 30 to 45 minutes overall stirring occasionally
  • switch off the flame and squeeze lime juice as needed 
  • once its ready dish out in  a deep bowl sprinkle the fried onions ,serve with lemon wedge and mint leaves 

notes
the above mentioned quantity serves 8 to 10 people
you may use beef or mutton 
you can use ghee alone but i prefer ghee and oil
tomatoes are optional you may skip i make it without tomatoes too and it taste awesome as well 





OlderStories Home