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Thursday, May 26, 2011

Idly Upma

Whenever I make Idly, I make a little extra, so I can make this idly upma from the leftovers next day. I love this snack. It is perfect for breakfast, as a snack, or even for light lunch or dinner. It is a compeltely satisfying meal. I uaullay have this upma with mango pickle and Gujarati kadhi, I know it sounds odd but believe me, combo of this three together is super tasty. You can eat this Idly Upma with sambar and chuyney as well.


  • 8-10 Idlis, crumble or mashed
  • 1 Big Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 2-3 tbsp Coconut Chutney or Grated Coconut
  • 2-3 Green Chilis, chopped
  • 1 tsp Ginger, grated
  • 1 tsp Red Chili Powder
  • 1 tsp Cumin-Coriander Powder
  • 1-1/2 tbsp Penuts
  • 1 tbsp Daliya
  • 2-3 tbsp Olive Oil
  • 1/2 tsp Mustard Seeds
  • 2-3 Whole Dry Red Chilis, broken into half
  • 5-6 Curry Leaves
  • Pinch of Hing
  • Lemon Juice to taste
  • Cilantro, chopped
  • Salt to taste


1. Crumble or mashed idlis with hand and keep aside.

2. Heat oil in pan, crackle mustard seeds. Add peanuts, daliya, whole red chilies, and curry leaves.

3. Saute for 1-2 minutes or saute until peanuts and daliya get little golden brown.

4. Add onion, bell pepper, green chilies, ginger, and little salt. Cook until they are translucent.

5. Add coconut chutney or coconut, idli, Cumin-Coriander powder, red chili powder, little salt, hing, lemon juice, and 2-3 tbsp water.

6. Mix very well and cook on medium-low heat for 3-4 minutes. Stir occasionally.

7. Sprinkle chopped cilantro, and Serve hot with mango pickle or tomato chutney.


Sunday, May 15, 2011

Profiteroles With Mascarpone & Green Pea Puree

To follow up the Profiteroles post, which seems like it was ages ago, here is the recipe for almost perfect filling for the Profiteroles. I used oregno and cheeses for the savory profiteroles. This one of my favorite filling recipe. Mascarpone and peas together taste divine. I added some fun ingredients to the filling like Chipotle pepper and white wine for some uniqe taste and texture. These Profiteroles with Mascarpone and Green Peas are very light and instantly melt in your mouth. My DH loves this Profiteroles :)


  • 12-15 Profiteroles
  • 1-1/2 cup Green Peas
  • 2 Shalots, chopped
  • 1 Garlic Clove, chopped
  • 1/2 cup Mascarpone
  • 1-1/2 tbsp Fat-Free Cream Cheese
  • 1/2 Chipotle Pepper,
  • 1 tbsp White Wine, (Optional)
  • 1 tbsp Dill Leaves
  • 1 tbsp Mint Leaves
  • 1 tbsp Cilantro
  • 1 tbsp Olive oil
  • Salt to taste
  • Black Pepper to taste


1. Boil green peas for 2-3 minutes.

2. Heat oil in pan, saute shalots, garlic, little salt, and black pepper, until they become soft.

3. Add white wine, cook for a minute, turn off the gas, and add this mixter into blender.

4. In blender, add green peas and other filling ingeredients too.

5. Blend all together till smooth puree.

6. Transfer puree to a ziplock and snip one corner. Pipe puree in Profiteroles.

7. Transfer Filled Profiteroles in serving platter and serve with your favorite wine.