Idly, sambar , chutney n Milagai Podi ...served on a plantain leaf ! typical south Indian style
Idly
smile emoticon- Urid dhal-1cup
- Idly rice rawa- 2 cups
- Salt to taste
Method
Soak urid dhal for 4 hours n then grind it to a fine paste .. remove the ground batter ,add the idly rawa , salt n ferment overnight . mix the batter with hands )
Grease an idly mould ... pour in the batter n steam for 10 to 20 mts till done .
Mixed Vegetable Sambar
- Mixed vegetable's - Drumstick pieces, Brinjal , beans, capsicum, semebadane ) any veg can be added of one's choice... 2 cup's
- Thur Dhal- 1/2 cup
- Onion ..1
- Tomatoes-1
- Sambar Powder- 2 tsp
- Tamarind - marble size
- Hing /Asafoetida- a pinch
- Salt to taste
Seasoning
- Oil-1tsp
- Mustard seeds - 1/2 tsp
- Curry leaves- 1 sprig
Garnishing
- Coriander leaves
Method
Wash and chop vegetables to 2 inch big pieces .
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well .
Boil vegetables , chopped onion n chopped tomatoes
Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .
In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning n then garnish .
Coconut Chutney !
- Grated coconut-1 cup
- Green chillies -2 or 3 according to the taste
- Tamarind-tamarind seed size
- salt to taste
seasoning
- Oil-1 tsp
- Mustard-1/2 tsp
- Curry leaves -1 sprig
Method
Grind grated coconut , green chillies n salt to a paste .Remove it n dilute it with little water n season it !
Milagai Podi !
1Cup-dry red chilly 1/2 cup -Chana Dhal
1/2 cup-urid dhal
Hing-1/4 th tsp
oil-1 tsp
salt to taste
Method
In a kadai add oil , n fry hing, remove it n then fry separately red chillies, chana dhal n urad dhal .. cool and then grind all these to a fine powder ,finally add salt n grind for a minute ..store in air tight bottle .
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