Wanted to try something thing other than the normal idly...so tried this after watching a cookery show (Long back)I dint note down the exact measurement but remembered the ingredients.....first time it was a big flop since i added little leftover idly batter and dint add cooking soda.But when i made it for second time it came out just perrrfect
.So everyone out there who is bored of eating regular idly try this very simple, easy and instant idly recipe and the icing on the cake is no grinding or no fermenting.
Ingredients
Sweetcorn(corn on the cob) 1+1/2
Semolina/Bombay rawa 1 Cup
Curd 1cup
Cooking soda 1Tsp
grated carrot 3-5 Tbsp(Optional)
To temper
Oil 2 Tbsp
Mustard 1Tsp
Cumin seeds 1Tsp
Black gram 2Tsp
Curry leaves few
Preparation
*Remove the corn kernels from cob and grind it coarsely in a mixer...
you should get approximately 1 cup of coarsely ground sweet corn pulp.
Method
1.In a large mixing bowl add rawa, coarsely ground sweet corn and curd.
2.Mix everything nicely(don't add any water curd and moisture in sweet corn pulp is enough)
to form a batter.
3.Prepare tempering with all the ingredients given in "to temper" and pour it over the prepared batter.
4.Add salt, grated carrot, cooking soda and keep it aside for 10-15 minutes so that semolina soaks in
curd and rise in its quantity.
5.Put this in a greased idly plate and keep it in idly steamer pot and steam for 10-15 minutes.
6.Transfer and serve with sambar/chutney.
Note
*If you use standard measuring cup of 240ml to measure sweetcorn pulp, rawa and curd you Will get approximately 10-12 medium sized idly.
*You can add 1Tbsp of extra water to dilute the cooking soda not more than that.
*Carrot/green peas/spring onions are the extra optional ingredients you can add but not more than 3-5 tbsp.
Dill leaves also known as sabbsige soppu in Kannada and sadha koppi in Tamil. It has a thin needle like leaves and has a very nice aroma. I prepare akki rotti, pulao and rave
rotti
with these leaves but very rarely. My husband does not like this pulao
and tells that "Pill saapudra
maadri
irukku
" (I feel I am eating grass), but me and my DD enjoy this pulao
. This recipe is more on a milder side no garam
masala
or tomatoes the aroma of dill leaves has to be prominent in this, however you can make it as per your taste buds.
Ingredients
Rice 1 cup
Dill leaves A bunch
Flat beans/Hyacinth beans/Mochakottai(fresh one soaked and de-skinned) 1/3 cup
Green chillies 2-4 numbers
Salt as required
Bay leaves 2 no
Onion 2 cut in to thin stripes
Oil+Ghee 2-3 Tbsp
Method
1.Wash the rice 2-3 times and remove the starch and then Soak it for 10 to 15 min
2.Heat Oil+Ghee in a cooker and add bay leaves, green chili and Onion.
3.Once the onion turn pink add the beans and dill leaves, saute for 5 min
4.Pour 2 cups of water and required salt wait for it to boil
5.Once it boils add the rice and close the cooker lid.
6.Pressure cook for 2 whistles in medium flame and turn off.
7. Once the pressure releases open the lid and immediately transfer to serving dish.
Serve with Raitha or chutney.
Note:
*Instead of beans you can add green peas/sweet corn/potato
*Adding more spices reduces the flavour of dill leaves.
Ragi is also commonly known as finger millet has a very high nutritional value, its called "kezhvaragu" in Tamil. My mom used to prepare Ragi mudde and rotti, i remember during my initial days of marriage I tried to make ragi dosa and it was a utter flop then I never dared to try again. Until recently I found the proper recipe in a cook book. I followed the exact measurements and procedure and hurray
I ended making thin, crispy and excellent dosa
(and not to forget healthy too). I did this 2-3 times and not even once there was leftover batter isn't it great. Here is the recipe
Ingredients
Ragi flour 2cup
Urad dhall/Black gram 1/2 cup(soaked for 1 hour)
Salt as required
cooking soda 1Tsp
Oil 2 Tsp for each dosa
Method
1.Grind soaked urad dhall in to a fine paste using mixer or grinder and keep aside.
2.Mix Ragi flour, water and salt to a dosa batter consistency(make sure there are no lumps).
3.Now add the black gram batter and mix nicely(use hand or whisk)
4.Pour water if necessary and adjust the consistency.
5.Add cooking soda and mix nicely
6.Heat a tava(I used Iron skillet) and pour dosa in a ladle as you do for regular dosa and spread
as thinly as possible.Put oil, flip and cook then on both sides.
7.Serve hot with coriander or tomato chutney.
Notes
*Add water little by little you might make the batter very runny and watery.
*Instead of oil you can use ghee or butter also.
Sending this to "come-join-us-for-breakfast"
Pongal is one of the dish which i don't make frequently at home nor eat it outside, but recently I had Pongal
@A2B(Adayar
Ananda
Bhavan
) and the Pongal
was so yummmmmy
......But I am not sure whether I will order it again or not since it had Lott's of fat (not sure it was ghee or vanaspathi
). So I tried to make same kind of pongal
at home and the best part is my DD also enjoyed having it.
It tastes best only when it is piping hot once it gets cold it wont taste that good. Cooking pongal to perfection is an art itself you add less water and you will get a pongal like pulao pour more water and you will get a pongal
like porridge.
But its not a complicated dish if you follow the quantity of water and rice+lentil ratio and also its not a great food for lunch box.
Ingredients
Rice 1 cup(Soak for 20-30 min)
Yellow Moong Dhall 1/4 cup
Water 4-5 CUP
Ginger Chopped/Grated/paste 1 Tbsp
Oil 1Tsp
Salt as Required
To temper
Ghee/Clarified Butter 3-5 Tbsp
Pepper 10-15 no
Cashews Few
Asafoetida 2tsp
Curry leaves few
Jeera 1Tbsp
Method
1.Dry Roast yellow moong dhall until a nice aroma fills your kitchen.
2.Now In a Pressure cooker add rice, lentil, water, salt, ginger and 1 Tsp of oil.
3.Let the rice mixture boil until you can see white froth.
4.Now put the lid and pressure cook in medium flame for 3-4 whistle, turn off the flame
and let the pressure releases completely.
5.Meanwhile Take a small kadai, add Ghee and once it gets heated add peppercorns, cashew(wait
for cashews to get golden brown)
6.Turn off the flame and add curry leaves, Asafoetida and jeera.
7.Pour this tempering over pongal and mix nicely.
8.Transfer it to a serving bowl or directly to your plate. Have it with ho sambar/chutney or just as is it.
Notes
*You can use broken rice(noi) instead of whole rice.
*Roast the lentil on a low flame or else you will end up in a brown or black lentils within
few seconds of roasting.
*if you don't have much time you can do it at one go.Just Temper, add water, salt, rice dhall and cook,
but colour will slightly vary and also you will get soft cashews instead of crunchy ones(any ways It will taste great)
*Hot pongal with dollops of ghee and sambar is such a filling dish sometimes it will make you sleepy
in that case a strong hot tea or coffee is a great solution.
Or if you don't have anything to do just dose off
See you in my next post
Sending this to "come-join-us-for-breakfast"
