INGREDIENTS:
• 3 cups rice
• 1 cup skinless urad daal (black gram)
• Salt to taste
• 2 tbsps vegetable/ canola/ sunflower cooking oil
PREPARATION:
• Wash the rice and lentils separately and soak overnight.
• Grind each separately, into thick pastes (adding a little water at a time) in a blender.
• Mix the pastes together and add salt to taste.
• Keep the batter aside overnight to ferment.
• Grease the moulds on an Idli tray with cooking oil. Pour enough batter in each mould to fill it 3/4 full.
• Put 2 cups of water in a large vessel and heat. Put the Idli tray into the vessel and steam for 20 minutes.
• Check the Idlis by poking with a toothpick. If it comes out clean they are done.
• Serve piping hot with Sambar and coconut Chutney
Spottt
Social Book Mark
Friday, September 28, 2007
Wednesday, September 12, 2007
Sambar
Ingredients:
Tuvar Dal (Red gram) - 1 cup, Red Onion - 1/2, Green chillies slit - 2
Tamarind - ½ lemon sized ball, Oil – as required, Salt to taste
Vegetables (peeled and cut into bite sized pieces )
2 brinjals, 1 small yam, 1 small red pumpkin, 3 french beans, 1 carrot, 1 potato,
2 drumsticks
For Sambar Masala, grind and mix well the following
Red chillies – 5 to 6 , Coriander seeds – 1 tbsp, Fenugreek Seeds – 1 tsp,
Trumeric Powder – 1 tsp, Asafoetida - ½ tsp, Cumin powder -1/4 tsp(Optional)
For tempering
Mustard Seeds - 1 tsp, Red chillies - 3, Curry Leaves - a sprig. Oil-as needed
Garlic-3 or 4 cloves
Method:
Soak tamarind in 1/2 cup of warm water for sometime,squeeze and take the extract from it. Keep aside. Cook the dal in a pressure cooker,adding required water,salt,1/2 tsp of ghee/oil,sliced onion and green chillies. When the dal is done, remove the lid and add the tamarind extract, stir and simmer for some more time ,so that the dal is mashed well. Now add the cut vegetables into the cooker and cook till they are done, adding the sambar masala and extra water(if required). Once the vegetables are cooked, keep the cooker aside. In a frying pan heat oil, add mustard seeds and allow them to splutter. Add red chillies, curry leaves, and the garlic (just hit them a little to break the skin). Fry for a minute. Add this to the sambhar, mix well and simmer for few more minutes and serve hot.
Tuvar Dal (Red gram) - 1 cup, Red Onion - 1/2, Green chillies slit - 2
Tamarind - ½ lemon sized ball, Oil – as required, Salt to taste
Vegetables (peeled and cut into bite sized pieces )
2 brinjals, 1 small yam, 1 small red pumpkin, 3 french beans, 1 carrot, 1 potato,
2 drumsticks
For Sambar Masala, grind and mix well the following
Red chillies – 5 to 6 , Coriander seeds – 1 tbsp, Fenugreek Seeds – 1 tsp,
Trumeric Powder – 1 tsp, Asafoetida - ½ tsp, Cumin powder -1/4 tsp(Optional)
For tempering
Mustard Seeds - 1 tsp, Red chillies - 3, Curry Leaves - a sprig. Oil-as needed
Garlic-3 or 4 cloves
Method:
Soak tamarind in 1/2 cup of warm water for sometime,squeeze and take the extract from it. Keep aside. Cook the dal in a pressure cooker,adding required water,salt,1/2 tsp of ghee/oil,sliced onion and green chillies. When the dal is done, remove the lid and add the tamarind extract, stir and simmer for some more time ,so that the dal is mashed well. Now add the cut vegetables into the cooker and cook till they are done, adding the sambar masala and extra water(if required). Once the vegetables are cooked, keep the cooker aside. In a frying pan heat oil, add mustard seeds and allow them to splutter. Add red chillies, curry leaves, and the garlic (just hit them a little to break the skin). Fry for a minute. Add this to the sambhar, mix well and simmer for few more minutes and serve hot.
Subscribe to:
Posts (Atom)