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26th November 2008, 04:51 AM
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| |  Idli(with rice rava) - How to grind in mixie?
Those who do not have grinder can follow this method. But this batter, if left over, cannot be used for dosai. Oothappams can be made. Use Puzungal arisi ravai or rava of parboiled rice. Use thick poha. Rice rava - 2 cup Urad dhal (whole, wite) - 1 cup Poha - ½ cup (crush like rava in mixi & soak in ½ cup water) Salt. Mix rice rava with 1 ½ cups of water & set aside for an hour. Wash & soak urad for 30 mts. Drain & leave for minimum 45 mts. First grind urad, adding water little by little till it becomes fluffy (stirring regularly from top to bottom to avoid any ground remaining whole). Roughly 2 cups water will be necessary. Empty it in a big vessel. Idlirava-urad 1.jpg Now mix rava+poha & give a run in the mixi. idlirava-rice2.jpg Add to the ground urad with salt. Now beat the mixture well, making it well aerated. with the hand. I personally feel using the hand does make a difference. idlirava-3 mix.jpg Transfer to a tall stainless steel vessel ( this helps fermentation better than plastic or porcelain), cover and allow to ferment for 10-12 hrs. idlirava-4.jpg
To be continued....
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26th November 2008, 04:57 AM
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| | Idli (with rice rava) - how to make idlis?
In winter, keeping inside the rice-drum helps fermentation better. K idli 5.jpg Once fermented, lightly & gently mix so that the rava does not settle at the bottom. Then pour with a ladle in idli moulds. K idli 6.jpg Once vigorous boiling starts, switch off the stove afre 5-7 mts. Wait for 5 mts & the take out the idli stands. Carefully remove the idlis with a palette knife to a casserole. K idli-7.jpg Serve with sambar & or chutney. |
13th December 2008, 06:17 AM
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| | Kadamba Vadai - cashew-coconut combine to give a rich taste !
Turdhal - 1 cup Gram dhal (or pattani paruppu) - ½ cup Urad dhal - 1/3 cup Raw rice - ¼ cup Red chillies - 7, 8 Green chillies - 4, 5 Salt, hing Thinly sliced cashews - ¼ cup Grated coconut - ½ cup Curry leaves - few Oil - to deep fry Wash & soak dhals with red chillies for 2-3 hrs. Drain completely, grind coarse, adding green chillies, salt & hing. Remove & add cashewnuts, coconut & curry leaves. Pat into vadais & deep fry. Serve with coconut chutney or tomato sauce. kadamba vadai 1.jpg This is very good for rasavadais also. kadamba vadai 2.jpg |
27th December 2008, 04:58 AM
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| | Spicy Puri - there are many versions for this!
Wheat flour - 2 cups White til seeds - 4 tsp Chilli powder - 1-2 tsp Jeera powder - 1 tsp Haldi, hing, salt Hot oil to add - 4 tsp Oil - to deep fry Hot water to knead the dough Mix all ingredients & knead to a dough with hot water. Rest for 15 mts. Roll into puris & deep fry. Serve with pickle & curds. spicy puri.jpg |
5th January 2009, 05:46 AM
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| | Kaima Idli - this is my own version!
An ILite has asked for this Saravana Bhavan recipe. I bought a serving (it cost a whooping rs 56!) from there and tasted it. It was very oily and very hot and spicy. I cut down the oil and tried it. The idlis must be cold & hard – best refrigerated. Cut into strips 1” long. You can use any combination of vegetables from, red & green capsicums, carrots, French beans & peas, besides onions. Cut idlis - 2 cups Cut vegetables - 1 cup (or more) Sliced onions - ½ cup kaima idli-1.jpg Oil - 3 tbsp Any chilli sauce - 1 tbsp ( optional – if you like it hot) Grind to a fine paste: Red chillies - 5-6 Garlic pieces - 4,4 Jeera - 1 tsp Heat oil & fry the paste till raw smell goes. Add the onions first and next the vegetables & stir-fry for 3-4 mts (adding a dash of aji no moto is your option). After they are sauted & glossy, add the idlis & mix well. Cook on a low flame for the flavours to blend. kaima idli-2.jpg Any chilli sauce can be added for extra spicy taste at this stage. Remove & serve hot, garnished with chopped coriander leaves. kaima idli-3.jpg
Last edited by Chitvish; 5th January 2009 at 05:47 AM.
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24th January 2009, 05:51 AM
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| | Masala Kichdi - different from Khara Bhath, please!
Bombay rava - 1 cup (dry roasted already & cooled) Chopped onions - ½ cup Chopped tomatoes - ½ cup Mince together: Green chillies - 3 (or to taste) Garlic - 3 pcs Cardamom & cloves - 2-3 each Cinnamon - 1 “ Oil - 3 tbsp Water - 2 ½ cups Salt, haldi Ghee - 1 tbsp Coriander leaves - to garnish You can mince the spices with green chillies-garlic Or Temper them at the beginning, before adding rava. Heat oil & roast rava first. Then add onions, tomatoes & minced ingredients, in order, after the previous one gets sauted well. Add water, haldi & salt. Simmer to cook till soft. Add ghee & garnish with coriander leaves. Serve with coconut chutney. masala kichdi.jpg
Last edited by Chitvish; 24th January 2009 at 08:45 PM.
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26th February 2009, 05:09 AM
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| | Corn-Makai ka atta Dhokla - tangy, if you use sour curds!
This is made using maize flour (makai ka atta) & American sweet corn. First combine: maize flour (makai ka atta) - 1 cup Sour curds - ½ cup Warm water - 1 cup After 30 mts, add American sweet-corn kernels - ½ cup Ginger – green chilli paste - 2 tsp Salt, hing, sigar Fruit salt - 1 tsp Lemon juice - 1 tsp Oil - 1 tbsp CD-1.jpg CD-2.jpg And mix well. Keep the steamer ready & boil water, simultaneously keeping a greased plate ready inside it to become hot. When the water in steamer boils, add fruit salt & lime juice, mix gently & transfer to the greased plate in steamer. Steam for 10 mts. CD-3.jpg Now temper, using: Oil - 1 tbsp Mustard seeds - 1 tsp Seasame seeds - 1 tbsp Hing & few curry leaves. Add 2 tbssp of water to this & pour over dhoklas. Cool & cut. Garnish with 1 tbsp each of grated coconut & chopped coriander leaves. 26h Feb09 024.jpg |
23rd March 2009, 07:43 AM
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| | Rava Puli Upma - delcious, though oily!!
Bombay Rava- 1 cup Thin tamarind water - 1 ½ cups ( tamarind level is optional) Salt, haldi,curry leaves To temper: Oil - 2 tbsp ( on the higherside) Mustard seeds - 1 tsp Urad dhal - 2 tsp Gram dhal - 2 tsp Curd chillies, broken - 5,6 (or to taste) Hing - 1 tsp ravapuliupma-1.jpg Soak both dhals in water for 30 mts & drain – this is to make them crisp in tempering. Mix rava, tamarind water, haldi, salt & curry leaves. Heat oil, temper as given. Wait till the curd chillies turn dark brown. Add the prepared mixture, stirring continuously. Lower the flame when boiling starts. ravapuliupma-2.jpg Close with a rimmed plate & pour hot water in it. See the photo in Puli upma When it is completely cooked, remove. Empty on a greased plate & make pieces. ravapuliupma-3.jpg
Last edited by Chitvish; 23rd March 2009 at 08:20 AM.
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25th May 2009, 05:52 AM
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| | Atta-Banana Oothappams - delicious & healthy!
Makes 6 oothappams. Wheat flour - 1 cup Wheat (or oat) bran - 2 tbsp Ripe bananas - 2 (one mashed & one sliced for topping) Powdered sugar - 2 tbsp Milk - ½ cup Vanilla essence - ½ tsp Baking powder - ½ tsp Finely chopped walnuts - ½ cup Butter - to shallow fry. atta-banana ooth 1.jpg Mix all ingredients to a batter consistency, using little water. atta-banana ooth 2.jpg Beat well & make pancakes, using little butter & topping with sliced bananas. atta-banana ooth 3.jpg Do not flip. Can be eaten plain or with honey. atta banana ooth-last.jpg |
19th June 2009, 07:47 AM
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| | Colourful Rice Noodles - Made with processed rice flour
Idiyappam flour is best suited, in the absence of which, processed rice flour can be used. I learnt this from my Chettinadu friend. Rice flour - 1 cup Mixed vegetables - 1 cup ( carrot, beans, corn etc, cubed &boiled) Onion - 1, chopped Oil - 1 tbsp Salt Grind to a paste: Red chillies ( or powder) - 3,4 Garlic - 4, 5 pcs Jeera - ½ tsp Boil 2 cups of water. Keep the flour ready in a vessel, after adding little salt & a tsp of oil. Remove the water when it starts boiling well. Go on adding it to the flour, stirring well till a soft dough is formed. The amount of water depends on the quality of rice flour. Pass the cooked dough through a Thenkuzal press on a plate or idiyappam stand & steam well. Cool & cut into pieces. Heat the oil in a kadai & fry the paste. Add onions & sauté. Next add vegetables & salt. Fry on a low fire and then add the broken ssteamed rice noodles. Simmer for a few mts & remove. Can be served with any chutney. IMG_0607.jpg I tried the same with capsicums. colour rice noodles.jpg
Last edited by Chitvish; 9th July 2009 at 10:43 PM.
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