Wednesday, October 31, 2012

Kanchepuram Idli

 
Ingredients - For the batter
Raw rice - 1 cup
Boiled rice -1 cup
Whole urad dal - 6 tablespoons [little less than 1/2cup]
Curd - 1 tablespoon
Salt

Ingredients - For tempering
Gingelly  Oil - 2 teaspoons
Ghee- 2 teaspoons
Ginger -2" piece
Broken cashew - few
Pepper corns - 10 to15
Cumin Seed - 11/2teaspoons
Channa dhal  - 2 teaspoons
Urad  dhal - 2 teaspoons
Mustard seed-1teaspoon

Method
Wash and soak the rices together for 6 hours.
Wash and soak the urad dal for 11/2hours separately.
Grind the rice with little water to a coarse paste.
Grind the dal with little water to a fine paste.
Mix the rice batter , urad dal batter with a tablespoon of curd and enough salt. Let it ferment for 8 to 10 hours.

Crush the pepper corns and cumin seeds separately.
Heat ghee in a small pan and roast the cashews.
Heat the gingelly oil, and add the mustard seeds, once they crackle, add in the dhals and chopped ginger, fry them till they turn golden colour.
Add all these ingredients to the fermented batter and mix it well.
Heat enough water in the steamer. Grease small ever-silver cups / tumblers and pour the idli batter (3/4th of the cup).
Steam the idlies for 20 minutes. ( Steaming take more time because we use cups to make the idlies)
Take the cups out of the steamer and let it cool..
..and take idlies from the cup. Spongy and spicy Kanchepuram idlies are ready to serve.
Instead of steaming them in individual cups, you can steam it in a big ever-silver plate as we do for Dhokla. Adjust the steaming time according to the size of the plate and amount of the batter you are using.

I used a small plate and it took 20-25 minutes to cook. After the plate has cooled down, run a sharp knife around the edge of the plate, revert it onto another plate, slice it and serve.
  
We had these yummy kanchepuram idlies with  coconut chutney.
  
I have used my spice box (anjarai petti) cups to make these cute idlies, you can use any other small cups you have. Instead of having the regular idlies, these different shaped idlies are interesting to make and eat! :)
  
Read More

Thursday, October 25, 2012

Mushroom Matar


Mushroom Matar with pav bhaji masala & half n half..weird?? Nope...its yummy-o-yummy!  

Ingredients
Button mushroom-6
Frozen peas -1/2cup
Half n half milk-3 tablespoons
Onion-1
Green chilly-1
Tomatoes-2
Pav bhaji massla-2 teaspoons
Turmeric powder-1/8teaspoon
Fennel seeds-1/2 teaspoon
Salt
Oil

Method
Clean and cut the mushrooms.
Chop the onion,green chilly and tomato.
Heat oil,add the fennel seeds. Let them splutter, add the onion-g.chilly and fry for a few minues.(till the onions are transparent)
Now add the tomatoes and cook till they are soft n mushy.
Add the pav bhaji masala,turmeric powder,salt with 1/2 cup of water. Let it boil nicely.
Add the mushrooms and cook for a few minutes.
Add the frozen peas and continue cooking for 5-6 minutes.
Reduce the flame to low, add the half n half milk, stir it gently. Put off the flame couple of minutes later,garnish with cilantro.
Serve with roti/paratha/rice or any kind of Pulao. 
Read More

Friday, October 19, 2012

Phirni /Chawal ki kheer/Rice kheer

Glad to see you all after a break..let me start the blogging with a sweet dish! :) 

Ingredients
Raw rice /Basmati Rice - 1 fist full
Milk -2 cups
Water -1/2cup
Sugar -1/2cup [adjust to your taste]
Cardamom - 2
Ghee -1teaspoon

Method
Wash the rice, and fry it with a teaspoon of ghee.
Once the rice has slightly puffed up, add 1/2 water + 1/2cup milk.
Reduce the flame to medium low after the milk started boiling.
Stir it occasionally and keep adding milk, 1/4cup at a time, till the rice gets cooked.

The quantity of milk may vary according to the quality of your rice. I added almost a cup, in 4 equal intervals.
Mash the rice with the back of ladle and then add the sugar. Let it melt.

Add the final addition of milk, reduce the heat and cook for a few minutes. Crush the cardamom, add it to the kheer and put off the flame.

Note: The kheer becomes thick once cooled, so you can reserve some milk and add it while serving. Can add the dry fruits and nuts as well.

Recipe Courtesy : Here

~~~~


Linking this post to "Serve It - Boiled" event happening at Krithi's kitchen. & Denny's kitchen.
~~~~
Read More
Related Posts with Thumbnails

© 2011 Mahi's Kitchen, AllRightsReserved.

Designed by ScreenWritersArena