Showing posts with label idli fare. Show all posts
Showing posts with label idli fare. Show all posts

Saturday, August 15, 2015

Thiranga idli...Happy 69th independence day!

Happy Independence Day!


A very Happy Independence to all the reader’s of this blog. Thank you so much for all the people who supporting this blog. 


Our Mother India is going to celebrate 69th Independence on 15 August,so I thought to post the recipe of tri-coloured idli which is made without putting any edible color...its yummy, delicious and nutritious ...I am sure you will enjoy to share it with your friends and family :)



Ingredients:
Idli Batter*- 11/2 litre,fermented overnight.
3 pinch of baking soda - Baking Soda

For the Green idli
1/4 cup Coriander leaves
10-12 Mint leaves
2 Green chillies
3-4 Garlic cloves
1'inch Ginger,chopped
1tsp lemon juice

For the orange Idli
2 carrots,grated
1tsp red chilly powder
1/2 tsp lemon juice

Method:

  • First the prepare the Green idli paste by grinding all the ingredients to a fine paste and keep aside.
  • For the orange paste, grind the red chilly powder, grated orange and lemon juice grind it to a coarse paste and keep aside
  • Now separate the idli batter into 3 portions ie 1/2 litre each.
  • Add green paste to one portion  of the batter and a pinch of baking soda, mix it well.
  • Now add the orange paste to the 2nd portion of the batter and a pinch of soda,give a nice mix and keep it aside
  • Finally add a pinch of soda to the last portion of the batter,mix it well.
Final procedure:
  • Boil 3cups of water in a idli steamer.
  • Grease desired shaped mould with ghee or coconut oil.
  • First fill the mould with green coloured batter and let it steam for about 2 minutes on high heat.
  • Now open the lid and pour the plain idli batter and steam again for 2 minutes.
  • Finally pour the orange coloured batter and steam for about 8-10 minutes depending on the size of the mould.
  • Serve hot with chutney or sambar.





Monday, April 29, 2013

Soyabean idli..



Soybeans are very rich in protein. It is an excellent food, which replaces animal protein. It is highly suitable for strict vegetarians and for those who want to avoid non-vegetarian foods. Soya can be used in variety of traditional foods. The aim is to replace the junk foods, which contain empty calories with great tasting Soy Foods.Soybean contains isoflavones that minimizes the risk of developing certain cancers. Soybean, being a fabulous source of proteins, aids in lowering the cholesterol level. Genistein, an isoflavone in soybean, protects the body from the clutches of plague disease. In the market, three kinds of soybeans can be spotted, namely, fresh immature (green) soybeans, known as edamame, fresh mature soybeans, and dried soybeans. Owing to the innumerable benefits of soybeans, incorporate them in your daily meals and promote your health fitness. In this recipe i've used dried soya beans which is easily available in any of the super market



Ingredients
  • 1/2cup Urad /black gram dal
  • 1/2 cup Dried Soya bean
  • 2 cups Dosa rice
  • 1/2tsp Methi/fenugreek seeds
  • salt as per taste
Cooking Directions
  1. Wash soya bean and urad dal twice and soak both together for 6-7 hours in 2 liters of water.
  2. Wash and soak rice and methi in 1 liter of water for 6-7 hours
  3. Now use your wet grinder or mixer grinder and use the same water in which both soya and dal are soaked.
  4. Fill the soaked dal and bean upto 3/4 of the jar. Run the mixer at speed 2 and gradually add water while the mixer is still running,till the paste becomes uniformly fine.Stop and stir inbetween to allow trapped air bubbles to escape and to allow circulation. It will take 5-6 minutes to get a fine paste depending on the mixer grinder. Do not use all the water,keep some for grinding the rice.
  5. Now transfer the batter into large vessel.
  6. in the same jar add rice and methi and 1/2 cup of soaked dal water and grind to coarse paste ( should be semolina consistency )
  7. Add this rice batter to the dal and soya bean batter,mix it well with your hands and keep overnight to ferment.
  8. Next day morning add salt as per taste and adjust the batter,by adding little water if needed.
  9. Boil water in idli cooker and fill the idli moulds with this batter and steam for about 10-12 minutes.
  10. Serve hot with ginger-peanut chutney.

Hi Everybody thank you for visiting my blog. I'd love to hear 

from you, post your comments or shoot me an email with any

 questions: jobaliga@gmail.com

Sunday, August 19, 2012


Idli with a twist...Corn- pepper masala stuffed idli



I just love south indian breakfast especially idlies But my kids are very fussy when it comes to south indian food.So to make this humble idli more interesting each time i present it with a new look. This time i tried this stuffing and they simply love it as i have prepared some garlic sauce to get along with this yummy idles.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yield: 15
Ingredients
  • 5 cups Idli batter
  • 1 cup fresh or frozen sweet corn
  • 1 Red bell pepper
  • 1 yellow bell pepper
  • 1tsp Curry powder/garam masala powder
  • Salt to taste
  • 2-3tsp Butter
 


Cooking Directions
  1. Heat butter in shallow pan.
  2. Add sweet corn,finely chopped bell pepper and saute for 2mins.
  3. Now add in some salt and curry powder and mix it well,switch off the gas
  4. Stuffing is ready.
 
  1. Now heat some water in idli cooker and arrange the idli tray.
  2. First add a table spoon of  corn filling in each mould and then pour some batter and steam for about 10 mins.
  3. Goes well with spicy garlic sauce.

Thursday, July 19, 2012

Kanchipuram Idli

Kanchipuram is a famous temple city in Tamil nadu But whenever I think of Kanchipuram the first thing that comes to my mind is silk saries,beautiful hand loom saries and dress materials.It is also know as silk city. Today apart from its sarees this small town is famous of its cusine .One of the famous dish is special kanchipuram Idli.It is a colourful seasoned idli.The seasoning gives a nice flavour and aroma to this idli .


Ingredients:
Par boiled rice-1cup
Raw rice/dosa rice-1/2cup
Urad dal/Split black gram dal-1/2cup
Dried ginger/shunti/saunt powder-1tsp
                  or
Fresh ginger-1"piece
Yoghurt-1cup
Green chillies-2(finely chopped)
Turmeric-1/2tsp(optional)
Salt to taste

Ingredients for tempering:
Mustard seeds-1tsp
Chanadal-1tsp
Cumin-1/2tsp
Asafoetida-1pinch
Curry leaves- 2spring( chopped)
Black pepper corns( coarsely crushed)- 1/2tsp
Cashew nuts- 5-6(chopped)

Method:

  • Soak Dal for about 6hours.
  • Soak both the rice together for 6-7 hours.
  • First grind urad dal to smooth paste  and keep aside.
  • Now grind both the rice to semolina consistency
  • Mix both the batter well.Add salt to taste and let the batter ferment over night.
  • Next day add yoghurt,chopped green chillies,dry ginger powder or chopped ginger and mix it well.
  • Now prepare for tempering.
  • Heat a small pan ,add some oil or ghee.In that add Chanadal,Muatard seeds,cumin seeds,Black pepper corns,Cashewnuts,asafoetida  and Curry leaves one by one.
  • Now add this to the batter and give a quick stir.Let the batter stand for 30 mins.
  • After 30 mins heat water in idli steamer .In the meantime grease the idli moulds and then fill it with idli batter and steam on high heat for about 15 mins.
  • Let it cool off a bit before taking it out from the mould.
  • Serve hot with chutney and sambar 





Saturday, June 23, 2012

idli ,chutney and sambar

Happy 200th post day!
 I am really grateful to my followers,my facebook page fans and all my friends who keep encouraging me to post such wonderful recipes.

  Today i am here with one of the famous south indian break fast which is my all time favourite Idli sambar .If you are looking for that perfect idlis then here is the secret and a few tips which really helps you to make soft and fluffy idlis in 3 different ways.


Ingredients for the 1st method:
Urad dal- 1cup
Raw rice/dosa rice-21/2cups
Beaten rice/poha/avalakki
    or
Puffed rice/Churmuri/kurmura-1/2cup
Fenugreek-1tsp
Salt to taste

  • Wash and Soak rice and Beaten rice or puffed rice in 2 litres of water for about 5 hours.
  • In a separate vessel soak washed dal and fenugreek for 5-6 hours.




  • First grind urad dal to very soft consistency.The batter has to be fluffy so while grinding keep sprinkling little water.If grinding this in a mixer grinder then grind in two batches adding 1 cup of water each time.Here i have used my tilting grinder in which i have used at least 4cups of water.This process will take at least 20 mins if you are using a tilting grinder but in mixer it will take only 8-10 mins.




  • Now take a big vessel and transfer this batter .
  • In the same grinder add soaked rice and poha and grind it with very little water.The batter should be thick and the texture should be like semolina or bombay rava.
  • Now mix this to urad dal batter and while mixing i prefer using my hand as it helps to ferment the batter faster.This tip was given by mom.so still i follow the her method which really yields good result.
  • Now add salt and cover it with a lid.
  • If you are staying in a cold region then you have to keep this in a warm place  and the best place to keep this is your oven.Just preheat the oven just to warm it up and switch it off. Now you can place your idli batter into your oven for fermenting.




  • Next morning the batter should rise almost 2-3 inches high.Now slowly mix the batter without disturbing the air bubbles.


Ingredients for the 2nd method:

  1. Urad dal-1cup
  2. Fenugreek-1tsp
  3. Par boiled rice/ukda/Kuthallaki-31/2 cups
  4. Salt to taste

Follow the same method for soaking and grinding as mentioned in the 1st method*

Ingredients for the 3rd method:
Urad dal-1cup
Idli rava-21/2cups
Fenugreek seeds-1tsp
  • Soak dal for 5-6 hours and grind to smooth paste with fenugreek( refer 1st method)
  • Soak idli rava for 1hour .Drain it well and add this to dal batter.Mix it well with your hand and add salt to taste and keep overnight .
To make idlis:

Next day morning nicely beat the batter  and now its ready to steam.

 

Boil about 3 cups of water in the idli steamer.In the meanwhile grease the moulds.
Now fill all the moulds with this batter and arrange the moulds into the steamer and steam for 10 mins.


  • Now remove the moulds from the steamer and wait for 5 minutes before taking out .
  • Serve hot with chutney and sambar.







Monday, May 21, 2012

Pansa idli (jackfruit idlis)


Yesterday i posted Mulik and today sweet idli with jackfruit.Both are absolute konkani delight.My son love this idli a lot so was after me from many days infact he was waiting for this season specially to relish this dish.Usually i use overripe jackfruit or soft variety( tulvo) which makes this idli more tasty and its very easy to grind.So without wasting much time  let me start with the ingredients because i am not very sure about our power it may go anytime.we are badly effected with a power problem so i get only few hours per day to work on my blog

Ingrediens:-
Idli rava-2cups
Jackfruit bulbs-10-12
Jaggery-1cup or to taste
Coconut-1cup(grated)
Salt-1tsp
Few pieces of cashew-nuts for garnishing 

Method


  • I have used organic dark brown color jaggery which gives fantastic color to this dish and very healthy too.
  • Now grind coconut and jaggery along with jackfruit puces to smooth paste.




  • Now wash and Idli rava and slowly mix little by little to avoid any lumps with the ground jackfruit paste.
  • The paste should be thick so be careful while adding water.
  • Keep this batter at least 1hour to set.
  • After an hour start steaming this as normal we steam our normal idlies in a idli cooker and garnish with cashew nut pieces.
  • Steam this for 20 mins.
  • Serve hot with dollops of home made butter.


Sunday, March 18, 2012

Horsegram Idli(kulita idli)



Ingredients
  1. Horsegram-1cup
  2. Urad dal-1/2cup
  3. Raw rice(dosa rice)-2cups
  4. Salt to taste
Method
  • Soak horsegram and urad dal together for 3hours.
  • Soak rice separately for 1hour.
  • Grind horsegam-urad dal to smooth paste and keep aside.
  • Now grind rice to coarse paste like how you grind for normal idli or it should be semolina consistency.
  • Now add salt and keep for at least 4-5 hours for fermenting or overnight .
  • Next day or after 4-5 hours start making idlis.
  • Boil water in a idli steamer and grease the idli tray or mould with oil or ghee.
  • Now fill the idli cups or tray and steam for about 10mins.
  • Serve hot with chutney or sambar.
  • Normally we GSB's prefer our   Hinga (asafoetida)chutney.... which goes well this idli.




horse gram idli & Hinga (asafoetida)chutney.... 



Saturday, March 10, 2012

Idli Sandwich

 Left over idlies make a very good evening snack if you use it wisely.My kids love fried idli. Which is shallow fried with ghee or butter.Today i thought of making something new with this left over  idlis and  thought of this  sandwich ..I just suffed it with potato tikki /cutlets and little sauce over it and jsut have it like that and it  was just superb.



Ingredients:-
Idli-10( cut into 2 slices)
Potato-2(boiled)
Peas-1/2 cup(boiled)
Ginger-Garlic paste-2tsp
Garam Masala powder-1tsp
Green chilly-2 chopped finely
Cumin-1tsp
Red chilly powder-1tsp
Corn flour
Salt to taste
Coriander leaves-1/2 cup( finely chopped)
Mint leaves-1tbsp( finely chopped)
Oil-2tbsp

Method:-
  • Mash the boiled potato and peas and keep aside.
  • Heat a kadai or pan,put 2tsp of oil.
  • In that put cumin and let it splutter .
  • Now add green chilly chopped and saute for a second
  • Now add ginger-garlic paste,chilly powder,garam masala powder one by one and little salt to too.
  • Now add potato-peas mixture and mix it well and switch off the gas.
  • When the mixture cools down sprinkle some coriander leaves ,pudian (mint)and prepare small flat cutlets .Make about 10 cutlets.Now roll all the cutlets into cornflour and keep aside.
  • Now heat a shallow frying pan and fry all the cutlets till crisp on both the sides.
  • The same way start frying idli slices till crisp on both the sides.
  • Now stuff the idlies with the cutlets put some sauce over the cutlet and close it with the idli slice.
  • Serve hot



Sunday, January 1, 2012

Musk melon shake

Musk melon juice is very beneficial to consume during conditions like lack of appetite,urinary tract infections, constipation,acidity,ulcer.Musk melon reduces heat in the body to a great extend,it makes very good drink especially in summer to beat the heat,tiredness.Musk melon is flooded with lots of vitamins like vitamin A B and c.it is rich in potassium, a nutrient which  may help to control blood pressure by regulating heart beat and possibly prevent strokes.
 In addition to health benefits Musk melon also take care of our skin as i have mentioned earlier it has got  vitamin A which helps to maintain healthy skin so very good especially  for ladies who invest on different  lotions and  creams.
  this is  a boon in disguise for  pregnant  women as it has got folic acid.You can include this in your daily diet in any source as it contains bundle of health benefits.It is very good for kids who are very fussy when drinking milk. as this juice i am preparing is  contains milk .so whole some food for all..

Ingredients:
Musk melon-1/2
milk 500ml
few cubes of ice
sugar to taste

Method;
make small cubes of the melons and blend it with ice,milk and sugar. serve immediately.



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