Chilly Chinese Idli

Chilly Chinese Idli


This gorgeous dish is my version of stir fry idli and I would like to call it *Chilly Chinese Idli *. 

I had par boiled some green moong dal for a salad but then I didn't feel like it so instead thought to make idli's out of it in Chinese style using just 1 tbsp ghee and it has come out really well. 

I was tired of eating poha, oats, cornflakes for breakfast so thought to try something yum but healthy and what is better than to temper your idli's with flavours unknown.


Idli's are quite soft and fluffy hence they easily absorbed the flavor of sauces used.

Preparation Time: 20 minutes

Cooking Time:10 minutes

Serves: 2

Ingredients :

1 cup over night soaked par boiled Green Moong dal

1/2 cup Sooji

1/2 cup Curd

1/4 cup water

1 tsp ENO fruit salt

1 tbsp Mustard seeds

1 tsp salt

7-8 curry leaves

1 tsp paprika powder

1 tsp Heeng 

1 tbsp soya sauce

1 tbsp red chilly sauce

1 tsp vinegar

1 tbsp honey

1 onion

1 capsicum

1 medium tomato

Method :

1) Churn the soaked dal to a thick paste. Add 2 tbsp water for the consistency.

2) Add sooji, curd, heeng, paprika powder, salt in it and transfer the mix into the greased idli maker for about 2 minutes in the microwave.

3) Cut the Idli's into 4 parts each and keep it aside.

4) On medium flame add ghee and temper it with mustard seeds, curry leaves and onions till golden brown.

5) Add Capsicum, tomatoes to it and toss it for 30 seconds. Add all the sauces and give it a good mix.

6) Add the idli's to the mix and let the vegetable mix cove the idli;s . Sprinkle some ketchup and serve it hot .

Keep cooking, Keep loving :)

Grilled pesto paneer with smokey mushroom & cherry tomatoes

Grilled pesto paneer with smokey mushroom & cherry tomatoes


This is what my brunch looked like today and I swear I licked my plate clean.

I made grilled pesto paneer with smokey mushroom in sweet chilli sauce and pan grilled cherry tomatoes with basil on side . 

I made sweet chilli sauce yesterday and was thinking how would it taste with mushrooms so tried it and it turned out so well. 

The sauce infused Mushrooms with pungent smokey flavour and a sweet tangy after taste while grilled garlic tomatoes did actually melt in my mouth. I just couldn't stop after a bite and finished it all under 2 minutes .

The entire combination of raw pesto paneer along with tomatoes and mushroom was such a Success. A perfect mix of salt sweet sour - S3 or rather S cube. 

Preparation Time: 15 minutes

Cooking Time:15 minutes

Serves: 1

Ingredients :

100 grams Cottage cheese or Paneer
3 tbsp homemade Pesto sauce (you can find the recipe in the archives)
2 tbsp minced Garlic
1 medium onion finely chopped
1 cup of white mushrooms
1 cup of cherry tomatoes
few chopped fresh basil leaves
2 tbsp black pepper 
1 tbsp salt
3 tbsp olive oil / Butter
1 tbsp soya sauce
1 tbsp sweet chilly plum sauce

Method :

For Paneer :
1) Chop the cottage cheese into 2 slices of medium depth. 
2) Sprinkle some salt and black pepper on it on both the sides. 
3) Add olive oil on a low flame and place the cottage cheese cubes. If you have  grill pan then use that for grilling paneer.
4) cove the lid for 5 minutes or until it turns golden brown. Keep checking. Turn off the flame once they Turn brown.

For Sweet Chilly mushrooms:
1) Chop the mushrooms into four parts.
2) On medium flame, 1 tbsp add olive oil and 1 tbsp minced garlic and onion to it. Fry till light brown.
3) Add 1 tbsp soya sauce,1 tsp black pepper, 1/2 tsp salt, 1 tbsp sweet chilly plum sauce to the mix and stir well. (If you don't have sweet chilly sauce , you can avoid it too. instead add 1 tbsp honey for that sassy flavour)
4) Add mushrooms to it, mix well and cove the lid for 3-4 minutes.
5) When you see the mushrooms have turned half the size and cooked then turn off the lid. 

For Basil cherry tomatoes :
1) Add olive oil in a pan on medium flame and throw in minced garlic.
2) Add cherry tomatoes to it and sprinkle black pepper an salt to it.
3) cover it with the lid for about 5-7 minutes. Keep checking in between.
4) Add fresh basil leaves to it and give it a good stir. 

Serving :

Add pesto sauce on the side and place the grilled cottage cheese carefully on top. cover the cottage cheese with another layer of pesto sauce. give it 30 seconds to absorb the flavour. Add mushrooms and cherry tomatoes on side. 

Serve it hot with either a toast or garlic bread.

Keep cooking, Keep loving :)