Ideal Kitchen

Our Recipe

Discover more than just a meal at Ideal Kitchen, where we not only serve delicious breakfasts but also share the secrets behind each dish with detailed recipes, enriching your culinary experience.

Ghee Onion Dosa

Onion Dosa prepared in ghee and served with alam & palli chutn

Ghee Onion Dosa is a beloved South Indian dish that combines the flavors of dosa with the richness of ghee and the sweetness of caramelized onions. Not only is it a culinary delight, but it also offers a variety of health benefits. Learn how to prepare this delicious dish and discover its nutritional advantages.

Recipe:

Ingredients	Instructions
1 cup dosa batter	1. Prepare the dosa batter.
1 large onion, thinly sliced	2. Caramelize the onions in ghee until golden brown.
2 tbsp ghee	3. Heat a non-stick skillet and pour a ladleful of dosa batter.
Salt to taste	4. Spread the batter into a thin layer and drizzle ghee around the edges.
Oil for cooking	5. Sprinkle caramelized onions over the dosa.
	6. Cook until crispy and golden brown.
	7. Fold the dosa and serve hot with chutney or sambar.

Benefits:

Nutritional Benefits
Rich in protein and fiber from dosa batter.
Healthy fats from ghee support brain function.
Onions provide vitamins C and B6, aiding immunity and metabolism.
Probiotics in dosa batter aid digestion.
Balanced energy source keeps you satisfied longer.

Ghee Masala Dosa

Masala Dosa prepared in ghee and served with alam & palli chutney

Introduction: Ghee Masala Dosa is a classic South Indian dish known for its crispy texture, flavorful potato filling, and aromatic ghee. Not only does it tantalize your taste buds, but it also offers a range of health benefits. Learn how to make this delicious dish and discover its nutritional advantages.

Recipe:

Ingredients	Instructions
1 cup dosa batter	1. Prepare the dosa batter.
2 large potatoes, boiled and mashed	2. Prepare the potato filling by mashing boiled potatoes and adding salt, turmeric, and spices to taste.
2 tbsp ghee	3. Heat a non-stick skillet and pour a ladleful of dosa batter.
Salt to taste	4. Spread the batter into a thin layer and drizzle ghee around the edges.
Oil for cooking	5. Once the dosa starts to cook, spread the potato filling evenly over the dosa.
	6. Cook until crispy and golden brown.
	7. Fold the dosa and serve hot with chutney or sambar.

Benefits:

Nutritional Benefits
Rich in protein and fiber from dosa batter and potatoes.
Healthy fats from ghee support brain function.
Potatoes provide essential vitamins and minerals such as vitamin C, potassium, and magnesium.
Spices like turmeric offer anti-inflammatory and antioxidant properties.
Balanced energy source keeps you satisfied longer.

Raagi Dosa

Healthy and rich dosa made with ragi

Introduction: Ragi Dosa is a nutritious and gluten-free variation of the traditional South Indian dosa, made from ragi flour (finger millet flour). It’s not only delicious but also packed with health benefits. Learn how to make this wholesome dish and explore its nutritional advantages.

Recipe:

Ingredients	Instructions
1 cup ragi flour	1. Mix ragi flour with water to make a smooth batter.
1/4 cup rice flour	2. Add rice flour to the ragi batter and mix well.
1/4 cup urad dal (black gram)	3. Soak urad dal in water for 4-6 hours, then grind into a smooth paste.
Salt to taste	4. Combine the urad dal paste with the ragi-rice flour mixture. Add salt and mix thoroughly.
Oil for cooking	5. Heat a non-stick skillet or dosa pan. Pour a ladleful of batter onto the pan and spread it into a thin circle.
	6. Drizzle oil around the edges and cook until the bottom turns golden brown and crispy.
	7. Flip the dosa and cook the other side until crispy.
	8. Serve hot with chutney, sambar, or your favorite side dish.

Benefits:

Nutritional Benefits
Rich in calcium, iron, and fiber from ragi flour.
Gluten-free and suitable for individuals with gluten intolerance.
Low glycemic index helps regulate blood sugar levels.
Urad dal provides protein and essential nutrients.
Light and easy to digest, making it ideal for breakfast or as a snack.

2 Idly 1 Wada

2 pcs soft idly +1 vada served along with Palli Chutney & Alam Chutney

Introduction: Idli and Vada are popular South Indian breakfast items that are not only delicious but also nutritious. Idli is a soft, fluffy steamed rice cake, while Vada is a savory fried snack made from lentil batter. Learn how to make these classic dishes and discover their health benefits.

Recipe:

Ingredients	Instructions
For Idli:
2 cups idli rice	1. Rinse the idli rice and soak it in water for 4-6 hours.
1 cup urad dal (black gram)	2. Rinse the urad dal and soak it in water for 4-6 hours.
Salt to taste	3. Grind the soaked rice and dal separately into smooth batters.
Oil for greasing	4. Mix the batters together, add salt, and let it ferment overnight.
	5. Grease the idli molds and pour the batter into each mold.
	6. Steam the idlis for 10-12 minutes until they are cooked through.
	7. Serve hot with chutney and sambar.
For Vada:
1 cup urad dal (black gram)	1. Rinse the urad dal and soak it in water for 4-6 hours.
2-3 green chilies, chopped	2. Grind the soaked dal into a smooth batter, adding chopped green chilies.
1/2 inch ginger, grated	3. Add grated ginger, salt, and any other desired spices to the batter.
1/4 cup chopped cilantro	4. Heat oil in a deep frying pan.
Salt to taste	5. Wet your hands, take a small portion of the batter, and shape it into a flat round vada.
Oil for frying	6. Gently slide the vadas into the hot oil and fry until they turn golden brown and crispy.
	7. Remove the vadas from the oil and drain excess oil on paper towels.
	8. Serve hot with chutney or sambar.

Benefits:

Nutritional Benefits
Idli is a good source of carbohydrates and protein.
Fermentation process enhances the bioavailability of nutrients and aids digestion.
Vada provides protein and essential nutrients from urad dal.
Idli is low in fat and calories, making it a healthy breakfast option.
Vada is a good source of dietary fiber and can aid in digestion.

Mysore Bonda

Crisp fied, fluffy & light bondas made of flour

Introduction: Mysore Bonda is a popular South Indian snack known for its crispy exterior and soft, fluffy interior. Made from a batter of urad dal (black gram) and spices, Mysore Bonda is a delightful treat that can be enjoyed on its own or with chutney and sambar. Learn how to make this flavorful snack and explore its nutritional benefits.

Recipe:

Ingredients	Instructions
1 cup urad dal (black gram)	1. Rinse the urad dal and soak it in water for 4-6 hours.
2-3 green chilies, chopped	2. Drain the soaked dal and grind it into a smooth batter, adding chopped green chilies.
1 inch ginger, grated	3. Add grated ginger, salt, and any other desired spices to the batter.
1/4 cup chopped cilantro	4. Heat oil in a deep frying pan.
Salt to taste	5. Wet your hands, take a small portion of the batter, and shape it into a round ball.
Oil for frying	6. Gently slide the bondas into the hot oil and fry until they turn golden brown and crispy.
	7. Remove the bondas from the oil and drain excess oil on paper towels.
	8. Serve hot with chutney or sambar.

Benefits:

Nutritional Benefits
Urad dal is rich in protein, fiber, and essential nutrients.
Green chilies and ginger add flavor and provide antioxidants and vitamins.
Mysore Bonda is a good source of energy and can be enjoyed as a snack or appetizer.
Deep frying in oil adds a crispy texture while keeping the bondas light and fluffy inside.
Pairing Mysore Bonda with chutney or sambar adds additional nutritional value from vegetables and spices.

Poori

2 pcs poori accompained by aloo curry, a must try dish

Poori, also known as puri, is a popular Indian bread made from unleavened wheat flour dough. It’s deep-fried until puffed up and golden brown, resulting in a deliciously crispy exterior and soft interior. Poori is commonly served with savory or sweet accompaniments and is enjoyed as a breakfast or snack across India. Learn how to make this classic dish and explore its nutritional benefits.

Recipe:

Ingredients	Instructions
2 cups whole wheat flour	1. In a mixing bowl, combine the whole wheat flour with a pinch of salt.
Water (as needed)	2. Gradually add water to the flour and knead into a smooth, pliable dough.
Salt (to taste)	3. Cover the dough and let it rest for 15-20 minutes.
Oil (for frying)	4. Divide the dough into small lemon-sized balls.
	5. Roll out each ball into a small disc, approximately 3-4 inches in diameter.
	6. Heat oil in a deep frying pan over medium-high heat.
	7. Once the oil is hot, carefully slide in a rolled-out poori and fry until it puffs up and turns golden brown on both sides.
	8. Remove the poori from the oil and drain excess oil on paper towels.
	9. Repeat the process with the remaining dough balls.
	10. Serve hot with your favorite curry, chutney, or pickle.

Benefits:

Nutritional Benefits
Whole wheat flour used in making poori provides fiber, vitamins, and minerals, promoting digestive health and overall well-being.
Poori is a good source of carbohydrates, offering a quick energy boost.
Deep-frying poori in oil adds a crispy texture without compromising its nutritional value.
Poori pairs well with a variety of accompaniments, allowing for a versatile and balanced meal.
Enjoying poori as part of a balanced diet can contribute to satiety and satisfaction, aiding in portion control and mindful eating.

Ghee Aakukoora Dosa

Green leaf dosa preapred in pure ghee

Introduction: Ghee Aakukoora Dosa is a delicious South Indian dish featuring dosa batter flavored with nutritious spinach (Aakukoora) and the richness of ghee. This flavorful variation of dosa not only satisfies your taste buds but also offers several health benefits. Learn how to prepare this delightful dish and discover its nutritional advantages.

Recipe:

Ingredients	Instructions
1 cup dosa batter	1. Prepare or purchase dosa batter.
1 cup spinach (Aakukoora), finely chopped	2. Wash the spinach thoroughly and finely chop it.
2 tablespoons ghee	3. Heat a non-stick skillet or dosa pan over medium heat.
Salt to taste	4. Mix the chopped spinach with the dosa batter and add salt to taste.
Oil for cooking	5. Pour a ladleful of the spinach-infused dosa batter onto the hot skillet.
	6. Spread the batter into a thin circle and drizzle ghee around the edges.
	7. Cook until the dosa turns golden brown and crispy on the bottom.
	8. Flip the dosa and cook the other side until it is cooked through.
	9. Serve hot with chutney, sambar, or your favorite side dish.

Benefits:

Nutritional Benefits
Spinach (Aakukoora) is rich in iron, vitamins A, C, and K, and other essential nutrients, promoting overall health and well-being.
Dosa batter provides carbohydrates and protein, offering sustained energy throughout the day.
Ghee adds a rich flavor and healthy fats to the dish, supporting brain function and improving absorption of fat-soluble vitamins.
Incorporating spinach into dosa batter enhances its nutritional profile, making it a nutrient-dense meal option.
Ghee Aakukoora Dosa is a tasty way to incorporate leafy greens into your diet, promoting optimal health and vitality.

Uggani And Bajji

Uggani (puffed rice) and Bajji (crispy fritters)

Uggani and Bajji are popular snacks from the South Indian state of Andhra Pradesh. Uggani, also known as Borugula Upma or Puffed Rice Upma, is a savory dish made from puffed rice flavored with spices and herbs. Bajji is a deep-fried snack made from batter-coated vegetables like chili peppers or onions. Together, they make for a delicious and satisfying snack combination. Learn how to prepare these flavorful dishes and explore their nutritional benefits.

Recipe:

Ingredients	Instructions
For Uggani (Puffed Rice Upma):
4 cups puffed rice (borugulu)	1. In a large mixing bowl, soak the puffed rice in water for a few minutes.
1 onion, finely chopped	2. Heat oil in a pan and add mustard seeds and curry leaves.
2 green chilies, chopped	3. Add chopped onions and green chilies to the pan and sauté until onions turn translucent.
1/2 teaspoon turmeric powder	4. Add turmeric powder, salt, and roasted peanuts to the pan and mix well.
2 tablespoons roasted peanuts	5. Drain the soaked puffed rice and add it to the pan. Mix until well combined.
Salt to taste	6. Cook for a few minutes, stirring occasionally, until the flavors are well absorbed.
Oil for cooking	7. Garnish with chopped cilantro and serve hot.
Chopped cilantro (for garnish)
For Bajji (Vegetable Fritters):
4-5 chili peppers or onions	1. Wash and slit the chili peppers lengthwise without cutting them into two pieces.
1 cup chickpea flour (besan)	2. In a mixing bowl, combine chickpea flour, rice flour, salt, red chili powder, and ajwain (carom seeds).
1/4 cup rice flour	3. Add water gradually to the flour mixture and whisk until you get a smooth, thick batter.
1 teaspoon red chili powder	4. Heat oil in a deep frying pan over medium heat.
1/2 teaspoon ajwain (carom seeds)	5. Dip the chili peppers or onion slices in the batter, ensuring they are well coated.
Salt to taste	6. Carefully slide the coated vegetables into the hot oil and fry until golden brown and crispy.
Oil for frying	7. Remove from oil using a slotted spoon and drain excess oil on paper towels.
	8. Serve hot with uggani and your favorite chutney or sauce.

Benefits:

Nutritional Benefits
Uggani (Puffed Rice Upma) is low in calories and fat, making it a light and healthy snack option.
Puffed rice is gluten-free and rich in carbohydrates, providing quick energy and aiding digestion.
Onions and green chilies in uggani add flavor and essential nutrients like vitamins C and K.
Peanuts in uggani are a good source of protein and healthy fats, promoting heart health and satiety.
Bajji (Vegetable Fritters) made with chickpea flour are high in protein and fiber, making them a nutritious snack option.
Vegetables like chili peppers and onions used in bajji provide vitamins, minerals, and antioxidants, supporting overall health and immunity.

Pongal

Uggani (puffed rice) and Bajji (crispy fritters)

Introduction: Ghee Pongal is a traditional South Indian dish made from rice, lentils, and ghee, flavored with spices and herbs. It’s often served as a breakfast or festival dish, especially during the harvest festival of Pongal. This creamy and aromatic dish is not only delicious but also offers several health benefits. Learn how to prepare Ghee Pongal and discover its nutritional advantages.

Recipe:

Ingredients	Instructions
1 cup rice	1. Rinse the rice thoroughly and soak it in water for 20-30 minutes.
1/2 cup split yellow moong dal	2. Rinse the moong dal and set it aside.
2 tablespoons ghee	3. Heat a pressure cooker or pot and add the soaked rice and moong dal.
1 teaspoon cumin seeds	4. Add water, cumin seeds, peppercorns, and salt to the cooker or pot.
1 teaspoon whole peppercorns	5. Pressure cook for 3-4 whistles or cook in a pot until the rice and dal are soft and mushy.
Salt to taste	6. Once cooked, mash the mixture lightly with the back of a spoon or a potato masher.
	7. In a separate pan, heat ghee and add mustard seeds, curry leaves, and cashew nuts.
	8. Once the mustard seeds splutter and cashews turn golden brown, pour the ghee mixture over the pongal.
	9. Mix well and adjust salt if needed.
	10. Serve hot with coconut chutney or sambar.

Benefits:

Nutritional Benefits
Rice and moong dal in Ghee Pongal provide a good balance of carbohydrates and protein, offering sustained energy and promoting muscle growth and repair.
Ghee adds a rich flavor and healthy fats to the dish, supporting brain function and improving absorption of fat-soluble vitamins.
Cumin seeds and peppercorns in Ghee Pongal aid digestion and have anti-inflammatory properties, promoting gut health and reducing inflammation.
Cashew nuts used as a garnish provide healthy fats, vitamins, and minerals, contributing to heart health and overall well-being.
Ghee Pongal is easily digestible and gentle on the stomach, making it suitable for all age groups, including children and the elderly.

Filter Coffee

Introduction: Filter Coffee, also known as South Indian Filter Kaapi, is a beloved beverage famous for its rich aroma and strong flavor. Made from freshly ground coffee beans and brewed using a traditional coffee filter, this drink is a staple in South Indian households and coffee shops alike. Learn how to make this aromatic beverage and explore its unique benefits.

Recipe:

Ingredients	Instructions
2 tablespoons ground coffee powder	1. Place the coffee filter on top of a coffee tumbler or cup.
1/2 cup boiling water	2. Add 2 tablespoons of ground coffee powder to the filter.
1/4 cup milk	3. Gently press down on the coffee powder with the presser provided with the filter.
Sugar (optional, to taste)	4. Pour boiling water over the coffee powder and let it drip slowly into the tumbler.
	5. Meanwhile, heat the milk in a separate saucepan until it is hot but not boiling.
	6. Once the coffee has finished dripping, remove the filter and stir the coffee well.
	7. Add hot milk to the coffee, leaving room for sugar if desired.
	8. Add sugar to taste, if desired, and stir until well combined.
	9. Serve hot and enjoy the aroma and flavor of freshly brewed filter coffee.

Benefits:

Unique Benefits
Filter Coffee contains antioxidants that help protect cells from damage and reduce the risk of chronic diseases such as heart disease and cancer.
Caffeine in Filter Coffee can improve focus, alertness, and mental performance, making it an ideal beverage to kickstart your day.
Milk in Filter Coffee provides essential nutrients like calcium and vitamin D, which are important for bone health and overall well-being.
Enjoying Filter Coffee in moderation can boost mood and enhance feelings of relaxation and well-being, thanks to its soothing aroma and warm temperature.
The ritual of brewing and enjoying Filter Coffee can promote mindfulness and relaxation, providing a moment of calm in a busy day.