August 31, 2015

Kadubu Idli / Cup Idli

    Kadubu Idli is a Karnataka / Mangalore style of Idli with the main difference in shape and usage of ghee instead of oil. The shape looks very attractive and the ghee smell very tempting. Ground nut chutney combination is very tasty.

Other Idli Recipes: 




Recipe Cuisine : South Indian (KARNATAKA)| Recipe Category: Breakfast
Preparation Time: 20 mins | Soaking Time: 2 hrs | Cooking Time: 10 mins | Serves : 4
Ingredients:
Rice Rava
2 cups
Urad Dal
½ cup
Fenugreek Seeds
1 tesp
Salt
As required

Procedure:
1. Wash and soak the urad dal and fenugreek seeds together for 2-3 hrs.
2. Wash and soak the rice rava for 2 hours.
3. Grind the urad dal into a smooth batter with cold water till it becomes frothy or grind it for 30 mins.
4. Drain the water from the soaked rice rava.
5. Mix the batter and rice rava with salt. Keep it aside for fermentation. This will take 6-8 hours.
6. After fermentation, the batter would have become fluffy. Mix the batter well with ladle and use. Add water if necessary.
7. Now the rice rava idli batter is ready to use.  Use immediately or store it in a refrigerator to avoid over fermentation.
8. Grease the cups ( I used anjarai petti cups) with ghee and pour the batter till ¾ of the cup.
9. Steam cook the idlies for 10-12 mins or till the inserted tooth pick comes out clean.
10. Take  the idli cups out from the steamer and allow it to cool down or apply water to the rear side of the cups.
11. Scoop out the idlies from the cups using the spoon.
   Beautiful and tasty kadubbu /cup idli is ready. This goes well with udupi sambar any other sambar.
Note:
1. You can use idli rice instead of idli rava.


August 29, 2015

Athirasam / Adhirasam / அதிரசம்

     Athirasam is a traditional Tamil recipe. But not many make it puffy as it should be. I learn the method to make it puffy from my Sithi (mother’s sister). The trick is to ensure that the rice powder is coarse and the syrup consistency. This sweet is old but gold not only in color also in taste.









Recipe Cuisine : Indian | Recipe Category: Dessert
                       Preparation Time: 45 mins  | Cooking Time: 20 mins | Yields : 40

Ingredients:
Raw Rice
3/4 kg
Jaggery
1/2 kg
Cardamom
10
Oil
For Deep Fry

Procedure:
Flour Preparation Procedure:
1. Wash and soak the rice for 3-4 hours. You should soak it for atleast 3 hrs.
2. Then drain the water completely and spread over the cotton cloth till it becomes dry. It will take 20-30 mins approximately. Please ensure that there is little bit moisture even though it has to look dry.
3. Grind them into batch wise using the mixer grinder. You should not grind into a fine powder.
4. Sieve the ground flour using the coarse siever (rava sallladai). So that some un- ground rice particles gets deposited at the top of the siever. Keep this in a separate plate.
5. Do this 4 the step for the remaining rice. Again do this for the un-ground rice particles.
6. Close the flour with paper and use the whole flour immediately for adthirasam. Because you can’t use this later because as this flour contains moisture.
Jaggery Preparation Procedure:
1. Grate the jaggery or powder the jaggery using the hammer.
2. Mix 1 cups of water with jaggery and bring into boil.  When the jaggery dissolves completely, then switch off the flame.
3. Strain the jaggery syrup with steel filter to remove the impurities.
4. Again boil the jaggery till it reaches soft ball consistency. Take water in a small wide bowl. Put 1 tesp of syrup into it. If it does not dissolve into the water and you are able to make soft ball then this is the correct stage. Now switch off the flame immediately.
5. Grind the cardamom into fine powder. Now put the powdered cardamom into the jaggery syrup and mix them well.
 Athirasam Batter Making Procedure:
1. Now take the rice flour in a wide bowl, add the jaggery syrup little by little.
2. Mix them well with strong handle ladle.
3. Now the batter looks like a bonda batter. Don’t worry about its consistency.
4. Close the lid and let it rest for 2 days at room temperature. (at least minimum one day)
5. After two days, knead the dough with your hands. Now it should become thick dough like chapathi dough.
How to make Athirasam?
1. Heat the oil in a  pan for deep frying the athirasams.
2. Divide the dough into lemon size balls. Grease the thick plastic sheet or banana leaf with oil. Place the dough on the greased sheet and press with your fingers into a 2mm thickness circles. Put hole at its center.
3. You can make 3-4 pieces like this and take each circle with your hand (just trun over the sheet over your fingers) and flip it into hot oil. The oil temperature should not be too hot but should be in medium hot.
4. Put 3-4 adhirasams at a time. (depends on your oil and pan). If it is cooked one side then turn over it to other side. Cook till they turn into golden color.
5. Take it out from the oil and strain the oil completely. Then place it on the tissue paper so that it absorbs the excess oil.
6. Allow it to cool down completely and store them in a air tight container.
Note:
1. You can have the athirasams even till 10 days if stored in room temperature.
2. Instead of preparing the complete athirsam and storing it for later use, you can alternatively store the dough in fridge and use it in batches. Please note that you should ensure that the dough comes to room temperature before fry.


August 28, 2015

Pumpkin Stir Fry / Poosanikkai Poriyal

      Pumpkin Fry is a light-sweet side-dish which goes very well with Kara Kuzhambu or Vathakkuzhambu. I have already posted a Pumpkin Kuzhambu Recipe. The Main difference is the natural sweetness in Pumpkin Fry which gets lost in the Kuzhambu Recipe.
I am listing all the relevant recipes below:
3. Click here for more stir fry / poriyal recipes




Recipe Cuisine : South Indian | Recipe Category : Side Dish / Stir Fry
                       Preparation Time: 10 mins   | Cooking Time: 15 mins | Serves : 2
Ingredients:
Yellow Pumpkin
¼ kg
Onion / Sambar Onion
1 / 10
Grated Coconut
1 tbsp
Salt
As required
To Temper:

Oil
2 tesp
Mustard Seeds
¼ tesp
Urad Dal
½ tesp
Bengal Gram Dal / Kadalai Pruppu
2 tesp
Curry Leaves
1 spring
Red Chilli
1 or 2

Procedure:
1. Remove the seeds and skin of the Pumpkin.  Cut it into 1 inch square pieces.
2. Peel the skin of the Onion and wash it. Cut it into small pieces.
2. Steam cook the Pumpkin pieces for 4-5 mins or till they turn into glossy. Allow it to cool down.
3. Heat the oil in a pan, add mustard and wait for popping. Then add the urad dal and Bengal gram dal. Fry till they turn into golden color.
4. Now add the red chilli (break it into 2 halves) and curry leaves. Saute for a minute.
5. Then add the chopped onion and fry till they turn into translucent.
6. Now add the steam cooked pumpkin and salt. Mix them gently and keep the flame low. Close the lid of the pan and cook for 2 minutes.
7. Add the grated coconut and switch off the flame. Mix them gently and transfer it into serving bowl.

   Very very easy and tasty poriyal is ready to serve.

August 26, 2015

Kara Pidi Kozhukattai with Rice

     Mostly for preparing kozhukattais rice flour is used. But in Kongu Region (Coimbatore and surrounding region) rice is soaked and made into a idli type batter and used.  This kozhukattai is more tastier than rice flour kozhukattai.

     It’s not only a very good snack but also can be served for breakfast or dinner with coconut chutney.



Recipe Cuisine : South Indian | Recipe Category : Breakfast / Snacks
                       Preparation Time: 20 mins   | Cooking Time: 15 mins | Yields : 12

Ingredients:
Parboiled Rice
1 cup
Coconut
¼ cup
Onion (optional)
¼ cup
Salt
As required
To Temper:

Coconut Oil or Cooking Oil
2 tbsp
Mustard Seeds
½ tesp
Urad Dal
½ tsp
Channa dal / kadalai paruppu
1 tbsp
Curry leaves
A spring
Green Chilli
2

Procedure:
1. Wash the green chillies and cut them into small pieces. Keep it aside.
2. Peel the skin of the onion and wash it. Cut the onion into small pieces.
3. Wash and soak the rice for 2 hours. Then grind the rice into coarse paste with little water using the mixer grinder.
4. Now add the coconut and salt,  grind them into a paste. (not too fine but 90% is enough)
5. Heat the oil in a heavy bottom pan or non stick pan, add mustard seeds and wait for popping.
6. Then add urad dal, channa dal, green chillies and curry leaves. Saute for a minute.
7. Next add the chopped onion and sauté till they become translucent.
8. Now add the ground batter and mix them with the ladle. Stir it continuously till the water gets absorbed completely and the mixture becomes soft pliable dough. Switch off the flame and allow it to cool down.
9. Heat the steamer with water (idli pot). Meanwhile, divide the dough into lemon size balls. Press each balls between your palm and fingers. Now you should get the finger impression on the balls.
10. Steam cook the kozhukattai for 15-17 mins or till they turn into glassy.

      Yummy and healthy kozhukattai is ready to serve. Serve with coconut chutney.

August 25, 2015

Red Rice Dosai

      Everybody knows red rice is much better than white rice as it has more minerals and vitamins. Since most people do not like to eat red rice with sambar or rasam. The red rice dosa is a alternative way to make them have it.




Recipe Cuisine : Indian | Recipe Category : Breakfast
                  Preparation Time: 15 mins   | Cooking Time: 15 mins | Yields : 10 Dosai
Ingredients:
Raw Red Rice
1 cup
Barboiled Red Rice
1 cup
Urad Dal
¼ cup
Red Rice Flakes
¼ cup
Salt
As required
Oil
To make dosai

Procedure:
1. Mix both the rices, urad dal and rice flakes together. Wash and soak them for 3 hrs.
2. Grind them with mixer grinder into a smooth paste with water. Add water little by little only.
3. Transfer the batter into a bowl and add salt. Mix them well and keep it aside for fermentation. It will take  6-9 hrs for fermentation.
4. After it gets fermented, mix the batter with the ladle. Suppose the batter is too thick, you can add water and mix them well.
5. Heat the dosa tawa and pour one ladle full of batter at its center. Now use the backside of the ladle and spread the batter into a thin circular shape.
6. Pour few drops of oil along the  sides of the dosai. Turn over once it reaches golden color. Then remove from the pan once it reaches golden on both sides.

           Raw coriander chutney goes well with this red rice dosai.

Raw Coriander Chutney

     Raw Coriander chutney is very easy to prepare chutney, but it has very bright color and rich aroma. The taste is also very good and different. This is a must try chutney variety according to me.



Recipe Cuisine : Indian | Recipe Category: Chutney
                          Preparation Time: 2 mins  | Cooking Time: 2 mins | Serves : 2
Ingredients:
Coriander Leaves
½ bunch
Garlic Pods
3
Green Chilli
2
Coconut
3 tbsp
Salt
As required
 Procedure:
1. Wash and chop the coriander leaves into small pieces with its stem.
2. Wash the green chilies and keep it aside
3. Remove the skin of the garlic pods.
4. Now mix the chopped coriander leaves, green chillies, garlic pods, grated coconut and salt together. Grind them into a fine paste using little water in a mixie.

    Healthy and tasty chutney is ready to serve.

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