Idli, veggie stew and chutney

Idli is a super healthy dish for breakfast. Suitable for all ages. 

Idli batter to prepare with urd dal, idli rice and fenugreek. Allow to ferment overnight. Prepare idli on the idli cooker. It will take 10 minutes. Allow to cool down. Then separate the idli and transfer into a casserole.

Veggie stew 

Chick peas 1cup, soaked overnight and pressure cooked,

Potato 3, carrot 2, peeled and cut into small chunks,

Onion 1, garlic cloves 5, green chilli 6, ginger 1/2 inch piece, all cleaned and thinly sliced,

Pressure cook all the ingredients adding salt to taste and 1/2 tsp. turmeric powder to save time.

Coconut milk 2 cups, fennel powder 1 tsp., nutmeg mace 1, cilantro chopped 1 tbsp., coconut oil 1 tsp.

Where the pressure is settled down, add nutmeg mace and coconut milk and allow to bubble in low flame. Add rest of the ingredients and allow to boil. Stew ready.

Coconut chutney 

Grated coconut 1cup, cumin seeds 1/4 tsp., shallots 2, Kashmiri chilli powder 1 tsp., salt to taste. Grind these ingredients in a blender. Heat 2 tsp. coconut oil in a pan, add mustard seeds, allow to crackle, add dry red chilli, curry leaves and add the chutney. Off the flame, combine well and ready to serve hot with idli.