#kitchendiaries #onan2025 #dish_sandya ( idli, vada, dosa, Pongal and sweet pongal

Idli, sambar, Chana dal chutney  #Kitchendiaries #Onam2025

Remember the excitement of opening your lunchbox to see what surprise waited inside? 
 Was it aloo sabzi with soft chapatis, idlis with podi, or that one paratha your friend always wanted to trade for?
Those simple tiffin combos made every lunch break special — and honestly, we still crave them! 
Tell us in the comments —
👉 What was your ultimate childhood tiffin combo?
The one that still makes you smile (and hungry)!

Aloo pudina idli chaat/ Potato mint idli chaat
.
#snack
Aloo pudina idli (Potato mint idli) is a healthy and tasty variation to the traditional idli. It is unique and differently flavoured.
Idli chaat is a spicy, tangy and delicious fusion dish of North and South Indian cuisine. It is a unique and lip smacking dish made from leftover idlies. But, today I prepared this recipe with unique idlies which are made with potato, mint, suji and curd. Idli chaat is served as an evening snack or can be consumed as an appetizer.

#Snacks

Grate some carrots, beets, or zucchini and mix them into the idli batter. This adds fiber, vitamins, and minerals. Replace white rice with whole wheat or brown rice to increase fiber and nutrient content.Add protein-rMix in some cooked lentils, chickpeas, or grated paneer to boost protein content Add grated veggies like carrots, beets, or zucchini to the batter.Mix in some grated paneer and chopped coriander to the batter.

#Snack
Semolina Appe
Semolina appe are super quick and healthy snack that taste delicious! Though traditionally they are made with idli-dosa batter, these rava appe don\'t need to be fermented and can be made in just a few minutes. They are super simple to make and don\'t need any special ingredients.

#Snack
Idli with Sambhar and chutney 
A healthy South Indian snacking for evening tea.

Aloo Bread Idli Chaat 
#Snack


Crispy‑tangy bite‑size snack, hot and fresh, topped with a pinch of chaat masala, tangy tamarind chutney, green coriander‑mint chutney, tomato ketchup, a drizzle of cool yogurt,crunchy sev, and chopped onion—every bite bursts with flavour! 

#Cookwithprestige
#Moongdalidli

#CookWithPrestige
Idlis cooked on  idli stand in  5 L pressure cooker

#cookwithprestige
#Moonddalidli


Moong dal idli used by prestige idli cooker

#cookwithprestige
Used prestige pressurecooker and prestige nonstick frypan for preparing orange sago idli pudding .

#CookWithPrestige 
Jowar idli
Gluten free, protein rich healthy  variation to traditional rice idli,ground batter using prestige mixer and grinder.

#CookWithPrestige
Idli,sambhar and coconut chutney 
Used prestige pressure cooker to make sambhar 

#CookWithPrestige
Idli sambhar and coconut chutney 
Usef prestige pressure cooker for sambar making 

#CookWithPrestige
Sambhar with Idli
Sambhar is Prepared in Prestige pressure cooker.

#carrot 
🥕THE GREAT CARROT CHALLENGE 🥕



Carrot Rasmalai 


For Suji Balls


3 Carrots
1/2 Cup Milk +1/2 Cup Milk
1 Tbsp Desi Ghee
1-2 Tbsp Sugar
1/2 Cup Suji


For Milk


750 ml or 4 Cups FULL CREAM Milk  
1/2 Cup Sugar
Almonds
Pistachios
3 - 4 Elachi Powder


Method
Prepare the Carrot–Suji Balls 
Wash, peel and finely grind the carrots in the grinder with half cup of milk.
Add 1 tbsp desi ghee in a heavy-bottom pan. Add grinded carrots and Add ½ cup milk and half cup suji and cook till the milk almost evaporates. Add sugar and cook again until the mixture becomes slightly thick and glossy. Cook till the mixture leaves the sides of the pan and forms a soft dough-like consistency. Switch off the flame and allow it to cool slightly. Grease your palms and make small smooth balls. Keep aside. Now steam these balls in the idli steamer for 8to 10 minutes. 
2. Prepare the Milk (Ras) 
Boil 750 ml (4 cups) full cream milk in a heavy pan. Once it starts boiling, reduce the flame and simmer till the milk reduces slightly. Add sugar, cardamom (elaichi) powder, chopped almonds and pistachios. Simmer for another 5–7 minutes till the milk becomes lightly thick and aromatic. 


3. Assemble the Carrot Rasmalai
 Gently add the prepared steamed carrot–suji balls into the hot simmering milk. Cook on low flame for 2-3 minutes so the balls absorb the flavoured milk. Switch off the flame and let it rest for at least 30 minutes for best flavour. 
Serving Suggestion
 Serve warm or chilled, garnished with extra nuts. Tastes divine as a fusion dessert combining gajar halwa and rasmalai flavors 🥕💛

#PrepSnap 
Red chilli coconut chutney is one of the main dishes of South India 😋. spicy red chilli coconut chutney enhances the flavor of snacks 🌶️. It\'s a perfect accompaniment for idlis, dosas, and other South Indian delights 🍴.

#prepsnap


KOTTE IDLI

#PrepSnap
Dosa, idli batter

Process of making dosa and idli batter

#Tiranga
Tricolour mini idli

#Tiranga
Idli with podi chatni tryo colour

#Tiranga
Tricolour Idli 

Tricolour Idli 
#tiranga

#Tiranga


Tricolour Rose Idli

#Tiranga


Dish.  Suji idli

#Tiranga
“From our kitchen to the nation’s heart — Thatte Idli, served with desi pride ❤️🇮🇳”

#Tiranga
Today\'s breakfast frame is a very healthy & delicious Rava Idli served with Coriander Coconut Chutney. Depicting our Nation🧡🤍💚🇮🇳. Celebrating Republic Day week with food art.🇮🇳🇮🇳

 #tiranga
Tri colour idlies ,with marvel effect are made with riceflour and semolina.spinach puree and carrot puree used for green and orange colour ,no edible food colour is used .These idlies are tasty and attractive idlies. 

#tiranga
Tri colour idlies ,with marvel effect are made with riceflour and semolina.spinach puree and carrot puree used for green and orange colour ,no edible food colour is used .These are tasty and attractive idlies.

#tiranga 
Tricolour shelled shaped idlies are healty ,because spinach puree and carrot puree is used for green and orange colour to make them healthy . Enjoy to celebrate flavour of freedom .

#tiranga Tricolor steamed  idlies with spinach puree for green and orange carrot for orange color., is healthy snack for celebration of republic day.

#tiranga Tricolor steamed  mini idlies served as  snacks with spinach puree for green  colour and orange carrot for orange color., is healthy snack for celebration of republic day.

#Tiranga
Tricolor idli 
Healthy lifestyle using carrot and spinach pyuri for orange and green colour in idli 

#Tiranga
Tricolour idli 

#Tiranga
Idli Ayyappam with tometo chtni

#Tiranga
Tiranga suji idli 
  Healthy and natural colour tasty 🤤 😋 

#Tiranga 
TRICOLOUR IDLI WITH SAMBHAR AND CHUTNEY 

#tiranga
Tricolour Breakfast with Tricolour chutney 
 Medu vada
 Idli 
Palak appe 
Onion Tomato Chutney 
Coconut Chutney 
Coriander Coconut Chutney 

#Tiranga 
Tringi Idli

#Tiranga
Tricolor idli 
A complete and healthy meal in a plate.
Using carrot, and spinach pyuri for orange and green colour.

#Tiranga


Idli Sambhar 

TRI COLOUR GOLI IDLI

#tiranga

#tiranga
Tri colour Idli

TRI COLOUR MINI IDLIS

#tiranga

#Tiranga 
TRICOLOUR IDLI WITH COCONUT CHUTNEY 
Prepared with carrot and spinach 

#Tiranga
Satff idli

#Tiranga


Recipe name:  tri rangi dahi idli chaat

#tiranga Healthy Vegetable colour Idli 

#Tiranga Vegetables Colour Idli Prepared idli batter with two different colours. Green colour extracted from palak, dhania, green chilli and Curry leaves sauted in vegetable oil , added to normal idli batter to give a salty and green chilli kick. Then orange colour is extracted from grated orange carrots and orange juice with orange zests cooked in vegetable oil to simmer , added in normal idli batter to give a sweet and tangy flavour. And to the white colour idli batter curd and salt along with a pinch of hing is added . In a small ghee greased bowl, all the three batters were poured one after the other to get the tricolour ildi and steamed in a steamer for 15 mins . Served with three different chutneys...
Green chutney - dhania pudina greenchilli nimbu and coconut chutney .
Reddish orange chutney - roasted tomato, redchilli, garlic and roasted walnut with salt chutney 
White chutney- regular coconut, greenchilli,salt, ginger and roasted Bengal gram chutney.

#Tiranga
Republic day special tricolour breakfast - upma, idli and uttapam 

#Tiranga
Tricolour Carrot Spinach Rawa Idli
As d name shows its made with roasted rawa
Make three portions of rawa mixture
Add carrot puree in one portion of rawa mixture and blanched spinach puree in second portion and one portion is only rawa..
Now mix 1/4tsp baking salt in each mixture..placecd every mixture in greased idli tray and steam them in steamer for 10 mins on a medium flame..
Soft fluffy beautiful orange,green and white idlis r ready to serve with green red n white coconut chatni (chatnis r also tricolour)

#Tiranga 
Tiranga Mini idli 
Healthy snacks 
Orange colour made by carrot puree &
Green colour made by palak(spinach) puree 

🥜 The Peanut Face-Off: Which One Is Your Family’s Favorite?

Peanuts are the ultimate hidden gems of the Indian kitchen—adding crunch, protein, and that irresistible nutty flavor! But which recipe reigns supreme in your home?

 Cast your vote!  👇🏼
.
A) The Nutty Curry:  Mirchi ka Salan or Peanut-based Maharashtrian Amti.
B) The Classic Chutney: The perfect spicy partner for Idli & Dosa 
C) The Healthy Crunch: Poha or Sabudana Khichdi topped with roasted peanuts.
D)The Sweet Fix: Homemade Peanut Chikki or Nutty Ladoos.

 Comment below with your favorite choice! 😃

Besan ka dhokla
#BPIC
Take a mixing bowl,put besan ,Add dahi ,add lime juice, Add water gradually (or as required),Mix it well , Then add ginger , greenchillies , turmeric powder , Add salt and mix it well Batter should be thick (as dosa consistency),Then add fruit salt (Eno) and mix it well,Pour batter in a greased plate microwave proof. Place it n microwave n Cover the lid n cook like idli fr 3 - 4 min n check with the help of knife if knife comes out clean dhokla is cooked.Now to prepare tadka, heat up the pan,Add oil,Add rai as oil heats up, Add some curry leaves now add water n sugar boil it n let it cool down after some time pour this water on dhokla and Cut it into pieces Serve with green chutney or ketchup So here\'s your Yummilicious Besan ka Dhokla ready!!!

#BPIC


Beetroot Rose mould steamed idli 

#BPIC
Button pakora is snack recipe prepared with corn and gramflour ,steamed in mini idli stand and fried.

#BPIC
Beetroot idlies are healthy and tasty breakfast recipe. 

#BPIC
Broccoli idlies served with coconut sauce is innovative healthy recipe. 

Beetroot Idli Sambar #BPIC 
Healthy And Delicious Recipe):-- Beetroot Idli Sambar 😋😋

#BPIC
Beetroot Millet Idli is a nutritious, visually striking, and healthy twist on the traditional South Indian steamed rice cake. 

 #BPIC
Bread idli -is an innovative recipe with mashed potatoes topped with bread slices and then cooked . Double Mazza Bread idli is a quick snack and is made from the very basic ingredients almost always easily available at home. unique bread Idli is incomparable to anything you have ever tasted before, a totally out-of-the-world and much better than deep fried snacks,.  

Biscuit Idli Cake Sandwich 
#BPIC

#Holi26
Corn mini idlies in Beetroot Kanji
Beetroot Kanji is traditional fermented, gut-friendly drink with a tangy taste and deep magenta color, often made in North India. Corn-Semolina Mini Idlis (Pink Idlis) is Instant, soft mini idlis made from semolina (rava), curd, and fresh beetroot puree, with a slight crunch from sweet corn. This recipe combines vibrant, nutritious beetroot-corn mini semolina idlis with the tangy, probiotic-rich fermented drink known as Beetroot Kanji. It is a visually stunning, healthy, and innovative twist on a traditional South Indian breakfast.
Beetroot Kanji (Probiotic Drink)
Ingredients –
• 1medium beetroots (peeled and cut into thin sticks)
• 1 litre water (boiled and cooled)
• 2 tbsp mustard powder (rai ka powder - coarsely ground)
• 1 tsp red chilli powder
• 1 tsp salt (or black salt for more tang)
• A pinch of asafoetida (hing)
Method
• -Add beetroot sticks, mustard powder, red chilli powder, salt, and hing into a glass jar.
• Pour in the water and stir well.
• Cover the jar with a muslin cloth or a loose lid. Keep it in the sun for 3–4 days for fermentation.
• Stir once a day. When it tastes tangy and deep pink, it is ready.

Corn-Semolina Mini Idlis (Pink Idlis)
. Ingredients:
• ¾ cup semolina (roasted)
• ¼ cup beetroot puree (blend 1 raw beet with green chilies/ginger)
• 1/2 cup sweet corn (coarsely ground)
• ¼ cup sweet corn
• 1 cup thick curd
• 1/2 tsp ginger-green chilli paste
• 1 tsp Eno fruit salt
• Salt to taste
• Water as required
Tempering (Optional):
• 1 tbsp oil
• 1 tsp mustard seeds
• 5-6 curry leaves
• 1 tsp urad dal
Method
• In a bowl, mix roasted semolina, curd, beetroot puree, ground sweet corn, sweet corn ,ginger-green chilli paste, and salt. Add water to make a thick, lump-free batter.
• Let the batter rest for 10-15 minutes.
• Heat oil, add mustard seeds, urad dal, and curry leaves. Pour over the batter and mix.
• Just before steaming, stir in 1 tsp Eno fruit salt. Pour into greased mini idli molds. Steam for 7-8 minutes.
• Let the idlis cool slightly before demoulding.
Serving Description
• Serve vibrant pink Mini Corn-Semolina Idlis directly into a bowl of chilled Beetroot Kanji. The earthy, sour, and spicy flavor of the kanji complements the subtle, sweet, and soft idlis perfectly.   

#Holi26 Holi Special No-Fry Dahi Vada (Made in Idli Pan)
Ingredients
For the Vada
½ cup urad dal (soaked for 4–5 hours)
½ cup moong dal (soaked for 4–5 hours)
1 small piece ginger
1 green chilli (optional)
Salt to taste
¼ tsp black pepper powder
For the Dahi Mixture
2 cups fresh curd (dahi)
1–2 tbsp sugar (optional)
Salt to taste
Roasted cumin powder
Red chilli powder
For Garnishing
Tamarind chutney
Dhaniya–pudina chutney
Pomegranate seeds
Bhujiya sev
Beetroot puree (for decoration)
Chaat masala (optional)
Method
Soak the dal: Wash and soak ½ cup urad dal and ½ cup moong dal for about 4–5 hours.
Prepare the batter: Drain the dal and grind it with ginger and green chilli using very little water to make a thick batter. Add salt and black pepper powder. Beat the batter well so it becomes light and fluffy.
Prepare the idli pan: Grease the idli pan moulds lightly with oil.
Cook the vadas: Pour small portions of the batter into the idli moulds and steam them for about 10–12 minutes until they are soft and cooked.
Soak the vadas: Take the cooked vadas out and place them in warm water for about 5 minutes. Then gently squeeze out the extra water.
Prepare the dahi: Whisk the curd with salt, sugar (optional), and roasted cumin powder until smooth and creamy.
Assemble the dish: Place the soft vadas in a serving bowl and pour the dahi over them.
Garnish: Add tamarind chutney, dhaniya–pudina chutney, pomegranate seeds, bhujiya sev, and decorate with beetroot puree to give a colorful Holi look.
Why My Recipe is Special for Holi
My recipe is healthy because the vadas are not deep-fried and are made in an idli pan. The mix of urad dal and moong dal makes them soft and tasty, and the colorful toppings represent the joyful colors of Holi.

#ES1
Soft, fluffy rawa idlis infused with the natural magic of blue pea flower, giving them a stunning hue that’s as beautiful as it is unique Paired with a bowl of piping hot, aromatic sambhar loaded with veggies and perfectly balanced spices, and complemented by a creamy, fresh coconut chutney this wholesome platter is a treat for both the eyes and the soul .

#IPC26Millet Idli is not only healthy but also a great and lighter alternative to the traditional rice idli.


Millet idli ( with Ragi , sama rice and bajra)

#LPC2026
Tadka idli and Hari chatni 
  Healthy n tasty 🤤 😋 

#LPC26
Idli, Sambar & Coconut chutney 

#LPC26


Vegetable idli 

Mini Idli 
#LPC26

#LPC26
Mini Idlies with sambar and coconut chutney 

#LPC26
Idlies with sambar

#LPC26
#idli upma with  leftover idlies and papaya

#LPC26
#Idlies with chutney & mango

#LPC26
#Idlis chutney  n mangoes