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Archive for the ‘IDLIES’ Category

Kutty idli with Sambar

A big hugs and thank you to all my friends who left condolence messages in the blog and also mailed me separately! I will soon be sending separate mails to each of you, till then please consider this as my personal thanks to each one of you! I think I am slowly pulling myself back to normalcy.

Lakshmi came to Bangalore on an official trip last week and she could just spend a few hours with us. I prepared the kutty idlies and sambar which she loves! We get the kutty idli plates in most shops in Chennai and Bangalore. You can prepare the kutty idlies with the regular Idli batter .

idli with sambar

Preparation of sambar

Ingredients

  • Toordal – 1/2 cup
  • Turmeric powder – 1/4 teaspoon
  • Tomato – 1 no
  • Bell pepper – 1 no
  • Hing – a pinch
  • Oil – 1/2 tablespoon
  • Tamarind – 3 inches
  • Sambar powder – 1 teaspoon
  • Salt – to taste.

For Grinding into paste

  • Green chillies – 2 nos
  • Grated coconut – 2 tablespoons
  • Onion – 1 small
  • Ginger – 1/2 inch
  • Khus Khus – 1 teaspoon
  • Channa dal – 2 teaspoons
  • Oil – 2 teaspoon

For seasoning

  • Mustard seeds – 1 teaspoon
  • Redchilli – 1 no
  • Curry leaves – 1 twig
  • Oil- 1 teaspoon

Method

  1. Wash the toordal, add turmeric powder and pressure cook adding enough water. Mash well.
  2. Soak the tamrind in warm water and squeeze out the pulp.
  3. Cut the bell pepper into 1 inch pieces, add hing and 1 teaspoon oil and MW for 3 minutes or saute on a low flame. Add the sambar powder.
  4. In 2 teaspoon oil fry the channa dal till golden, add onions,green chillies and tomato and saute on a low flame till the onions are transparent.
  5. Soak Khuskhus in warm water for ten minutes. Add grated coconut, ginger, sauted onion mixture and grind to a fine paste.
  6. In a large kadai (use the same kadai used to saute capsicum or take some oil if its a fresh one), mix the toor dal, tamarind pulp, ground paste, bell pepper and salt. Add 1/2 cup water and cook on a medium flame for 3 minutes.
  7. If required add some more water. This sambar should be thin so that the idlies will soak well. Add salt. Season with mustard seeds, red chillies and curry leaves.
  8. Place the hot idlies on a shallow bowl and add the sambar to fill the bowl. Serve with a teaspoon of ghee or til oil.

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Brianna is a fellow food blogger who has chosen to fight her cancer rather than let it take over her life. She’s is one of the 5% of women diagnosed with breast cancer under the age of 30. We discovered Bri’s blog very recently through Jugalbandi’s “Click for Bri: Yellow” fundraiser to help her cover out of pocket costs of cancer treatment. All she needs is 500 people out of this world of 6.7 billion people, donating 25$ each (or Rs. 1000 approx each). Now those 500 can’t be very hard to find. There are easily 500 food blogs out there!! Apart from the food blogging community, we do have regular visitors. This is an appeal to put forward what ever you can to support Bri. Your generosity enables for Bri health choices and an opportunity to explore a more holistic healing programme for cancer that would have otherwise been limited. You can use the Chip in facility for direct donation through Paypal (scroll down the page).

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Gold Medal for Recipe Marathon

I’m very proud that my daughter Lakshmi has successfully completed the Recipe Marathon organized by Dhivya and Siri by posting continuously for 15 days . Here’s her gold medal for the recipe marathon:

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Idlis are a regular break fast in most south indian homes. It is served with a varieties of chutneys, sambhars and mulagai podi. The batter is ground on the previous day and allowed to ferment for 6 to 10 hours, depending on the weather conditions. I learnt the perfect recipe for Idli batter from an old family friend Parameshwariakka.

Skinned Whole urad dal is good. In case it is not available you can use broken variety.

Ingredients – Proportion 1

Boiled rice 4 cups.

Whole urad dal 3/4 cup.

Fenugreek (methi) seeds 2 teaspoons.

Salt 1 and 1/2 teaspoons.

Proportion 2

Boiled rice 5 cups.

Raw rice 2 cups.

Whole urad dal 2 cups.

Salt 3 teaspoons

Method

If you are using a mixie to grind soak the dal and rice separately.Grind the dal first and then the rice.If you have a grinder, soak the rice and dal together.

Wash and soak the ingredients for 6 hours. Drain and grind , adding 1/2 cup water in the beginning. Keep sprinkling water as the batter absorbs. It will take 1/2 hour to 1 hour for this process. The softness of the idlies depend on this process. To get the right consistency you will need approximately 2 cups water for preportion 1, and 4 cups waterfor preportion 2. Transfer the batter to a large container. The batter will rise so fill only till half. Mix salt and cover with a lid.

The batter should be very smooth. Now leave to ferment. The batter will almost double in ten hours.

If you stay in a cold place, do not despair. You can wrap the container with an old shawl or keep it in a room where you have the room heater.

Grease the idli stand with oil. Stir the batter well and add 2 table spoons water and pour into the idli plates**. Steam in a cooker ( with out weight ) for 5 minutes*. Take out the idlis with a wet spoon after 5 minutes.

Serve hot with Sambhar, chutney and gun powder.

*The time depends on no of idlis you make. Time mentioned here is for 12 idlis.

**You can use the required amount of batter and store the rest in the fridge and make dosa or idli when you want. The batter can be stored for 10 days.

Idlis are the easiest to cook, once you master the procedure. So please Ask mami and clear you doubts.

You can also steam in a microwave Idli stand also. You can add a little more water to the batter.

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Rava Idlis can be extremely delicious – can actually be super quick unlike popular perception.

Rava Idli

Preparation time – 10 minutes, Cooking time-6minutes, Serves 4

Ingredients

Rava 2 cups

Curds 1 and1/2 cups

Oil 2 tablespoons

Ghee 2 teaspoons

To be finely chopped

Green chillies 2 nos

Coriander 6 twigs

Curry leaves 2 twigs

For seasoning – 1 teaspoon each of urad dal, channa dal, and mustard seeds

Baking soda 1/2teaspoon

Salt 3/4teaspoon

Method

Spread rava on a microwave safe plate and microwave in high mode for 90 seconds. You can alternatively also dry roast the rava for a little over a minute in a kadai.

Heat oil in a kadai add mustard seeds first, and then add the dals. When the dals turn golden add finely chopped chillies, corriander and curry leaves. Cook on a medium fire for 2 minutes. Add the rava mix well and turn off the gas.

Add ghee, baking soda,salt and curds to the rava mixture and mix well. Add 2 tablespoons water to the batter.Pour the batter in greased idly trays and steam in a pressure cooker for 6 minutes (without weight). Take out the idlies after 5 minutes.

Serve hot with Mulagai Podi (South Indian Gun Powder) or any chutney of your choice.

Tip: You can refrigerate the rava mixture in a food grade air tight container for about four to five days. Take desired quantities of the mixture and add ghee/ curds whenever you need to make yummy rava idlis. Can also be steamed in a microwave idli container.

Update: Sent to RCI Karnataka hosted by Asha at Foodie’s Hope.

rci-karnataka.jpg

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