Fenugreek Greens Lentils/Menthikura Pappu/Methi Dal

imageFenugreek greens lentils/ Menthikura pappu/methi dal

Green leafy vegetable, advised by nutritionists to include in our meal weekly four times in any form whichever is convenient. Menthikura pappu is one amongst simple recipes prepared by fenugreek greens. This is so delicious with its distinctive aroma. Fenugreek greens are cooked with pigeon peas, seasoned with spices and then tempering is done. Fenugreek greens/Methi dal goes well with hot steamed rice or roti/pulka. Here I present aromatic Menthikura pappu/methi dal to please our senses. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Main
Cuisine: Indian
Servings: 4

Ingredients:

Fenugreek greens: 3 bunches(Medium)

Toor dal/pigeon pea: 1 cup

Water: 2 1/2 cups

Tamarind: Lemon sized

Red chilli powder: 1 tsp

Salt: As required

Ghee: Half tsp

Turmeric: Generous pinch.

Tempering:

Oil: 1 tbsp

Mustard: 1 tsp

Cumin: 1 tsp

Asafoetida: A pinch.

Method of preparation:

1. Take 3 bunches of fresh fenugreek leaves, pluck the leaves from the stem.image

2. Rinse the leaves with water for 2 times. Drain the water and keep aside.image

3. Now take one cup of toor dal in a kadai.image

4. Dry roast toor dal till raw smell goes away.imageimage

5. Transfer the roasted toor dal into a bowl. Rinse with water and pour 2 1/2 cups of water.image

6. Now put the fenugreek leaves onto the toor dal. Add generous pinch of turmeric.image

7. Now steam the toor dal and fenugreek leaves in a pressure cooker along with rice. Steam them for 5/6 whistles. Allow them to completely cool down.

8. Meanwhile soak tamarind in enough water for 15 minutes.image

9. Now open the lid of the pressure cooker.image

10. Mix the dal and fenugreek leaves mixture with a ladle and transfer it into a vessel.image

11. Extract the tamarind water from the soaked tamarind and pour into the dal mixture.image

12. Now add required amount of salt.image

13. Mix thoroughly and boil the mixture for 2/3 minutes.

14. Now add red chilli powder and boil for 2 more minutes.image

15. Heat small kadai for tempering and pour oil. Add mustard and cumin seeds.image

16. When mustard splutter add a pinch of hing and pour this tempering onto the methi dal.image

17. Mix well and boil for a minute and switch off the flame. Add half teaspoon of ghee into it. Roasted toor dal and ghee enhance the flavour of dal.image

18. Mix well and transfer the fenugreek greens/methi dal into a serving bowl.image

19. Now the tasty and comforting fenugreek greens lentils(Methi dal) is ready to serve hot. Serve the methi dal with hot steamed rice along with any stir fry/poriyal.image

Small variation

Tempering is slightly changed. Chopped garlic, ginger and onions are added along with regular tempering. Remaining procedure is the same as above.

Ingredients:

Toor dal: 1 cup

Methi leaves: 3 bunches

Turmeric: A pinch

Salt: As required

Red chilli powder: Half teaspoon

Green chillies: 2 nos.

Tempering:

Oil: 1 1/2 tbsp

Mustard: 1 tsp

Cumin: 1 tsp

Garlic flakes: 5/6 nos.

Ginger: Half inch piece

Onion: 1 no.

Hing: A pinch.

Method of preparation:

1. Steam methi leaves with toor dal in a pressure cooker for 5 whistles. Allow the pressure to cool down and open the lid. image

2. Heat medium size kadai and pour oil for tempering. Put mustard and cumin seeds into it. When mustard add a pinch of hing, chopped garlic and ginger too. Fry for a minute.image

3. Now add chopped onion and a pinch of salt too.image

4. Sauté the onions till they into translucent.image

5. Now add steamed methi leaves and dal mixture. Mix thoroughly.image

6. Soak tamarind for 15 minutes and add tamarind water into it. Roughly chop the green chillies and add them too.image

7. Boil the dal for 3 minutes and add red chilli powder. Mix well and boil the dal for two more minutes.image

8. Transfer the methi dal into a serving bowl and serve with hot steamed rice or roti.image

 

 

 

Spinach/Palak Soup

imageSpinach/palak soup

Spinach is powerhouse of nutrients. Spinach soup is a superfood with tons of health benefits. This recipe is the best way to consume spinach. The spinach soup is prepared with very minimal ingredients. Spinach leaves are sautéed in ghee along with onion, garlic and bay leaf. The sautéed mixture is ground to a puree. Ground spinach puree is boiled with milk. Seasoning is done with salt and pepper. Here I present very healthy and flavourful spinach soup to relish this winter. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Soups
Cuisine: Indian
Servings: 1-2

Ingredients:

Spinach/palak: 3 bunches

Milk: 3/4 th cup or 125 ml(Approximately)

Onion: 1 no. Small

Garlic flakes: 5/6 nos.

Bay leaf: 1 no.

Ghee: 1 tsp

Whole black peppercorns: 2 nos.

Salt: A pinch

Sugar: A pinch.

Garnishing:

Cumin powder: A pinch

Black pepper powder: A pinch.

Method of preparation:

1. Take 3 bunches of spinach, separate leaves from the stem.image

2. Rinse well with water couple times, drain them and keep aside.image

3. Heat a pan, pour one teaspoon of ghee into it. Add bay leaf, finely chopped onion and garlic flakes.image

4. Sauté them for two minutes on low flame.image

5. Now add spinach leaves and sauté them on low flame. image

6. Stir spinach leaves occasionally and sauté them till raw smell goes. Add a pinch of sugar into it.image

7. Switch off the flame and allow to cool down completely. image

8. Remove bay leaf. Take a mixer grinder or blender. Put the cooled mixture and grind to a smooth puree.image

image9. Now heat the pan and pour the ground puree adding little water.image

10. Crush the black peppercorns in a mortar pestle and add this to the spinach puree. Add required amount of salt too.image

11. Mix well and add 3/4 th cup of hot milk. Stir continuously to avoid curdling of milk.image

12. Bring it to boil. Boil for one more minute and switch off the flame.image

13. Now the delicious spinach soup with mild flavours is ready. Transfer the soup into a soup serving bowl. Garnish the spinach soup with black pepper powder and cumin powder.image

14. Enjoy this winter with healthy and tempting spinach soup.image

Tips:

1. I’ve added a pinch of sugar to the spinach while sautéing. It helps to retain the vibrant green colour of spinach leaves even after cooking.

2. I’ve added only milk. You can add tbsp of corn flour along with milk.

3. Garnish the soup with a dollop of cream.

 

 

Bendakaya Annam/Bendakay Chitrannam/Bhendi Rice/Ladyfinger Rice

imageLadyfinger rice

Ladyfinger rice is favourite for all of us. This is very tasty and a perfect lunch box recipe for school going children and working people too. Ladyfinger rice can be prepared either with leftover rice or freshly cooked rice. Here I present ladyfinger rice to relish. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Main
Cuisine: Indian
Servings: 4

Ingredients:

Ladyfinger: 150 grams.

Rice: 1 1/2 cups

Tamarind: Big lemon size

Sambar powder: 2 tsp

Salt: As required

Onion: 1 no.

Tomato: 1 no.

Curry leaves: A sprig

Coriander leaves: Few

Green chillies: 2 nos.

Red chillies: 1/2 nos.

Hing: A pinch.

Tempering:

Oil: 3 tbsp

Bengal gram: 1 1/2 tsp

Black gram: 1 1/2 tsp

Mustard: 1 tsp

Peanuts: 1 tbsp

Cashews: 10 nos.

Method of preparation:

1. Take 150 gms of ladyfingers and rinse them well. Keep aside for few minutes.image

2. Cut the edges and Chop the lady fingers into small pieces.image

3. Now heat kadai and pour oil for tempering.

4. Put peanuts, Bengal gram, black gram and mustard seeds.image

5. When mustard splutter add cashews and a pinch of hing into it. Slit the green chillies and add them too. Also add broken red chilli into it.image

6. Fry them for a minute and add a pinch of asafoetida into it.

7. Now add chopped ladyfinger pieces into the tempering.image

8. Mix well and sauté them on low flame.

9. When they are 3/4 th cooked, add chopped tomato and onion pieces. Add curry leaves and chopped coriander leaves too.image

10. Mix thoroughly and sauté them on low flame.image

11. Soak tamarind for 15 minutes.image

12. Extract the tamarind water and add that to the sautéed mixture.image

13. Now add sambar powder and mix thoroughly.image

14. Allow the tamarind water to evaporate completely.image

15. Meanwhile cook 1 1/2 cups of rice with 4 cups of water(Approximately) in a pressure cooker. Allow the pressure to settle on its own.image

16. Add the cooked rice to the sautéed ladyfinger mixture and mix thoroughly.image

image17. Now the delicious ladyfinger rice is ready to serve. Transfer the rice onto a serving plate and enjoy the flavours.image

18. The ladyfinger rice can be packed for lunch box too.image

 

 

 

 

Cauliflower(Gobi) Stir Fry

imageCauliflower stir fry

Cauliflower is a winter vegetable. Cauliflowers are abundant in winters. We can prepare so many dishes with cauliflower like cauliflower avakaya/pickle, mix veggie kurma with cauliflower, cauliflower fry, cauliflower stir fry and many more. I’ve posted Cauliflower pickle (avakaya) in my earlier recipes. Enjoy this season with tasty cauliflower stir fry. This is very simple to prepare and tastes amazing. Cauliflower stir fry is prepared with  minimal ingredients. Here I present cauliflower stir fry to enjoy any day. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Main
Cuisine: Indian
Servings: 6

Ingredients:

Cauliflowers: 2 nos. (Medium size)

Oil: 3 tbsp

Salt: As required

Red chilli powder: 1 1/2 teaspoon

Cumin powder: 1 teaspoon

Curry leaves: A sprig

Asafoetida: A pinch

Turmeric: Generous pinch.

Method of preparation:

1. Take 2 medium sized fresh cauliflowers.image

2. Remove the leaves and cut the long stem. Separate flowers from the remaining stem. Chop the big florets into bite size pieces or can make into small size florets with hand.image

3. Rinse them well with water and keep them in a big bowl.image

4. Now take enough water to immerse the florets.

5. Boil the water and switch off the flame.

6. Transfer the cauliflower florets into boiled water. Keep them in water for 10-15 minutes.image

7. Now drain the water using colander and keep the florets aside.image

8. Now heat kadai, pour oil. Add cumin seeds and a pinch of asafoetida into it.image

9. Now add the small florets into the tempering. Mix thoroughly.image

10. Stir fry the florets on low flame for 10 minutes stirring at regular intervals. Add required amount of salt too.image

11. After 10 minutes add a pinch of turmeric and few curry leaves. Mix well.image

12. Keep the lid for 2 minutes and allow to cook on low flame.image

13. Now open the lid and mix once again. Now add red chilli powder and cumin powder. Mix thoroughly.image

14. Stir fry for a minute and switch off the flame.image

15. Now the cauliflower stir fry is ready to serve and transfer the stir fry into a serving bowl.image

16. Serve cauliflower stir fry with hot steamed rice. The stir fry can be served with rasam or sambar too.image

Tip:

There is a small variation to cauliflower stir fry. In the above recipe I’ve added red chilli powder, instead of that you can use crushed black peppercorns. Remaining procedure is the same. This can be served as a salad.

 

 

Beerakaya Pottu Pachadi/Ridge gourd Skin Chutney

imageBeerakaya pottu pachadi

When it comes to vegetables nothing goes waste. Every part of the vegetable can turn into a beautiful and yummy dish. One such dish is ridge gourd skin chutney/Beerakaya pottu pachadi. This is a traditional Andhra chutney which is served as an accompaniment to hot steamed rice along with other delicacies. The chutney is prepared with ridge gourd skin and  ridge gourd too. This is very healthy recipe with full of fibre content. The chutney is one of the best methods to include the skin of ridge gourd. Here I present Beerakaya pottu pachadi which is served as an accompaniment to hot steamed rice topped with a dollop of ghee. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Chutneys
Cuisine: Andhra
Servings: 6-8

Ingredients:

Ridge gourd: 2 nos. (Medium size)

Red chillies: 10 nos.

Green chillies: 3 nos.

Black gram/urad dal: 1 teaspoon

Coriander seeds: 1 teaspoon

Cumin seeds: Half teaspoon

Fenugreek seeds: 10 nos..

Whole black peppercorns: 7/8 nos.

Salt: As required

Oil: 1 teaspoon

Tempering:

Split black gram with husk: 1 teaspoon

Mustard: 1 teaspoon

Cumin: 1 teaspoon

Oil: 1 tbsp

Asafoetida: A pinch

Method of preparation:

1. Take two ridge gourds, rinse them well with water.image

2. Peel the skin of them. Also chop the ridge gourds into small pieces. Keep aside.image

3. Heat kadai pour one teaspoon of oil. Now put Urad dal, coriander seeds, fenugreek seeds, cumin and few black peppercorns.image

4. Fry them on low flame till they change into light brown colour. Now add red chillies and green chillies into the kadai. Slightly slit the green chillies before adding them. Otherwise green chillies pop up.image

5. Transfer them onto a plate.image

6. Now in the same kadai, put the ridge gourd pieces and skin.image

7. Fry them on low flame stirring at regular intervals.image

8. Switch off the flame when they become soft and allow to cool down.image

9. Meanwhile soak lemon sized tamarind.image

10. Now take a mixer grinder put the red and green chillies mixture. Add required amount of salt.image

11. Grind the mixture into a smooth and fine texture.image

12. Now add soaked tamarind and grind once again.image

13. Now add sautéed rigde gourd and skin. Grind to get a coarse texture. Add tamarind water for grinding.imageimage

14. Mix thoroughly with a spoon and transfer the chutney into a serving bowl.image

15. Heat kadai, pour oil for tempering.image

16. Put split black gram with husk, mustard seeds and cumin seeds.image

17. When mustard seeds splutter add a pinch of hing into it and switch off the stove.image

18. Pour the tempering onto this chutney. Mix thoroughly.image

19. Now the beerakaya pottu pachadi is ready to serve.image

20. Serve the beerakaya pottu pachadi with hot steamed rice,  Thotakura Allam Karam(Amaranth Leaves ginger curry)and sambar.image

Tip:

I’ve prepared the chutney with ridge gourd skin along with ridge gourd, instead of that you can make chutney with ridge gourd skin alone. Both the recipes are very tasty.

Kanda Bachali Ava Kura/Elephant Yam Malabar Spinach Mustard Curry

imageKanda bachali Ava kura

Kanda bachali is an authentic Andhra recipe. This is pretty much popular in Godavari districts of Andhra Pradesh. Kanda bachali curry is a must during any wedding in Andhra homes. Kanda bachali Ava kura is prepared with kanda gadda/elephant yam and bachali aakulu/Malabar spinach leaves along with mustard and green chilli paste. The curry has unique taste and flavour. This is my mother in law’s recipe. Here I present traditional kanda bachali ava kura to please our senses. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Main
Cuisine: Andhra
Servings: 6

Ingredients:

Kanda gadda/elephant yam: 600 gms

Bachali aaku/Malabar spinach leaves: 3 bunches(Small)

Mustard seeds: 1 tsp

Green chillies: 5 nos.

Tamarind: Lemon sized

Salt: As required.

Tempering:

Sesame oil: 2 1/2 tbsp

Split black gram with husk: 1 teaspoon

Bengal gram: 1 teaspoon

Mustard seeds: 1 teaspoon

Cumin seeds: 1 teaspoon

Asafoetida: Generous pinch

Red chillies: 2 nos.

Curry leaves: A sprig.

Method of preparation:

1. Take 600 gms of kanda gadda. Rinse thoroughly with water.image

2. Peel the skin and dice the kanda gadda into big pieces. Immerse them in water.image

3. Now take three bunches of bachali aakulu, separate the leaves from the stems. Rinse thoroughly.image

4. Roughly chop the bachali aakulu.image

5. Take a plate and transfer the diced kanda gadda, chopped bachali aakulu onto it.

6. Now keep tamarind on top of the bachali aakulu.image

7. Steam the kanda gadda, bachali aakulu and tamarind along with rice in a pressure cooker for 5/6 whistles. Switch off the flame.image

8. Allow the pressure to settle down completely.

9. Open the lid and take the plate out and keep aside. Remove the tamarind with a spoon.imageimage

10. Heat kadai and pour sesame oil for tempering.image

11. Put split black gram, Bengal gram, mustard and cumin seeds.image

12. When mustard splutter add broken red chillies, curry leaves and a pinch of hing too.image

13. Transfer the tempering into a small bowl leaving oil back into the kadai.

14. Now add steamed kanda bachali into the kadai. Add required amount of salt into it.image

15. Mix thoroughly and fry them on low flame.

16. Likewise stir fry the curry for five minutes.

17. Switch off the flame and rest the curry for 5 minutes.image

18. Meanwhile, take a mixer grinder. Put mustard seeds and a pinch of salt. Grind the mustard seeds into a fine powder. If we do not add a pinch of salt, the mustard powder turns into bitter taste.image

image19. Now add green chillies and make into smooth mixture.image

image20. Add this mixture to the warm kanda bachali curry.image

21. Mix well the kanda bachali curry.

22. Transfer the curry into a serving bowl.image

23. Garnish with tempering. Rest the curry for 30 minutes so that the Ava flavour mixes well with kanda bachali Ava kura.image

24. Now the traditional kanda bachali curry is ready to serve with hot steamed rice topped with melted ghee.image

Tips:

1. Use sesame oil for traditional Andhra recipes.
2. Also add tempering at the last and mix before serving. This helps to retain it’s crunchiness.

Lemon Pickle/Nimmakaya Vuragaya

imageLemon pickle

Lemon pickle is mouth watering and very tasty. Lemon pickle is prepared with salty lemon seasoned with red chilli powder along with tempering. The pickle is served with hot steamed rice or even with curd rice too. Here I present spicy, tangy lemon pickle to relish. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Pickles
Cuisine: Andhra
Servings: 10-15

Ingredients:

Vuppu nimmakaya/Salted lemon: 3/4 th cup

Red chilli powder: 2 tbsp

Sesame Oil: 75 ml or half cup(Small)

Tempering:

Oil: 1 tbsp

Mustard: 1 tsp

Urad dal: 1 tsp

Fenugreek seeds: 5/6 nos.(Optional)

Hing: A pinch.

Method of preparation:

1. Take 3/4 th cup of Vuppu nimmakaya/salty lemon and keep aside.image

2. Take 2 tbsp of red chilli powder and add this to the salted lemon. No need to add salt because already salted lemon contains good amount of salt.image

3. Mix thoroughly with a spoon and keep aside.image

4. Now take 75 ml of sesame oil which is to be added to the pickle.image

5. Now add sesame oil to the pickle.imageimage

6. Heat kadai and pour oil. Add mustard, fenugreek seeds and urad dal. When mustard splutter add a pinch of hing and switch off the flame. Allow the tempering to completely come down to normal temperature.image

7. Pour this tempering onto the pickle and mix thoroughly.imageimage

8. Now the nimmakaya pickle is ready to serve with hot steamed rice. Store the pickle in an air tight container and consume within 10 days.image

Salted lemon/Vuppu Nimmakaya

imageVuppu Nimmakaya(Salted lemon) is mouthwatering condiment liked by all people. I’ve prepared salty lemon with my parents backyard lemons which are large in size and very juicy. Here I give brief description of Vuppu nimmakaya.

Ingredients:

Lemons: 15-20 nos.

Salt: As required (Less than half cup approximately)

Turmeric: 2 tsp

Method of preparation:

1. Take 15 nos. of lemons. I’ve taken fresh lemons from my parents backyard. They are slightly green in colour. Keep them as is for two nights so that they turn into yellow colour.image

2. Rinse them well with water, dry them with cloth. There should not be any moisture present on the lemons.

3. Now cut the lemons into quarters or bite size pieces. Save 5 lemons to squeeze the juice which is to be added later. Transfer the pieces into a broad vessel. Add salt and turmeric. Now add squeezed lemon juice to this mixture. Mix thoroughly with a dried spatula. Set them aside for 3 days keeping the lid. The lemons I’ve used are very juicy, so five lemons are enough for the juice. Otherwise use 7 lemons to extract the juice.

4. On fourth day, the lemon pieces become soft. Mix all the pieces thoroughly. This is called Vuppu nimmakaya. The shelf life of Vuppu nimmakaya is minimum one year. The Vuppu nimmakaya/salted lemon is full of vitamin C. When you are having Bitter tongue after fevers, Vuppu nimmakaya with curd rice is great to rejuvenate your taste buds.image

5. Store Vuppu nimma kaya in a pickle jar. Whenever required add red chilli powder and do the tempering freshly.image

 

 

 

Tomato Chutney for Idly/Dosa

imageTomato chutney for idly/dosa

Tomato chutney is one of the best accompaniments for idly or dosa in Tamil homes. This is quick and easy recipe to prepare in no time. Onions, tomatoes are cooked with garlic, coriander leaves
and red chillies later ground into a smooth paste. Tempering is done and then served with idly or dosa. Here I present delicious tomato chutney which can be served as an accompaniment to South Indian breakfasts. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Chutneys
Cuisine: Tamilnadu
Servings: 4

Ingredients:

Tomatoes: 3 tomatoes(medium size)

Onions: 2 nos.(1 large and 1 medium)

Garlic flakes: 3/4 nos.

Red chillies: 5/6 nos.

Coriander leaves: one small bunch

Salt: As required

Oil: 1 tbsp.

Tempering:

Oil: 1 tbsp

Urad dal: 1 tsp

Chana dal: 1 tsp

Mustard: 1 tsp

Cumin: 1 tsp

Hing: A pinch

Curry leaves: A sprig.

Method of preparation:

1. Take 3 tomatoes and 2 onions. Rinse them well with water. Roughly chop tomatoes and keep them aside.image

image2. Now take onions and finely chop them.image

3. Heat kadai, pour one tbsp of oil. Put chopped tomatoes into the oil.image

4. Mix well and fry on high flame for two minutes stirring continuously.imageimage

5. Now add chopped onion, red chillies, garlic flakes and coriander leaves. Mix thoroughly.image

6. Cook on low flame for five minutes stirring occasionally  and switch off the flame. Allow to cool down completely.image

7. Take a mixer grinder, transfer the cooled mixture into the grinder adding required amount of salt.image

8. Grind the tomato mixture to get smooth paste.image

9. Transfer the tomato pachadi into a serving bowl.

10. Heat small kadai, pour little oil. Put all the tempering ingredients except hing and curry leaves.

11. When mustard splutter add a pinch of hing and curry leaves. Switch off the flame.image

12. Pour the tempering onto the tomato chutney and mix thoroughly.image

13. Serve the tomato chutney as an accompaniment to dosa or idly.

 

 

Idly/Dosa Batter

imageIdly/Dosa batter

Idlies and dosas can be prepared with one batter. The speciality of this batter is we get soft idlies and crisp dosas. If the idly/dosa batter is readily available we can prepare idlies one day, dosas the other day or the combination of both. The proportions I’ve used for this batter is one cup of Urad dal and four cups of par boiled idly rice along with fenugreek seeds. The soaking time is minimum 3 hours.The idlies/dosas are very delicious when served with any South Indian chutney. Here I present idly/dosa batter along with the preparations of soft idly and crispy dosa. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Breakfast
Cuisine: South Indian
Servings: 20 Idlies and 20 dosas(Approximately)

Ingredients:

Urad dal: 1 cup

Par boiled idly rice: 4 cups

Fenugreek seeds: 1 tsp

Salt: As required(Approximately 2 tsp)

Method of preparation:

1. Take one cup of Urad dal, 4 cups of par boiled idly rice and two teaspoons of fenugreek seeds.image

2. Rinse well Urad dal, par boiled idly rice, fenugreek seeds for two times and soak in enough water for 3-4 hours.image

image3. Take a wet grinder and clean it once. First Put soaked dal, rice and fenugreek seeds without adding water. The soaked water can be used for grinding the batter.image

4. Slowly add water to grind the batter.image

5. Likewise grind the batter for 25-30 minutes to get smooth and fine consistency.image

6. Now add required amount of salt and grind for a minute. Switch off the grinder.image

7. Transfer the batter into two big vessels. Leave some space above the batter. Because after fermentation the batter rises well. Allow the batter to ferment overnight or 8-9 hours. The fermentation time depends on local climatic conditions.image

8. The batter appears like this after fermentation.image

9. Mix well with the ladle. Use the required quantity and the remaining quantity store in a refrigerator. Now the idly/dosa batter is ready to use. This batter can be used for 7 days if refrigerated.image

Idly

Ingredients:

Idly/dosa Batter: 1 cup

Ghee: For greasing idly moulds.

Method of preparation:

1. Take a pressure cooker or idly cooker and pour enough water for steaming.

2. Take required number of idly plates, grease them with ghee. Pour this batter in idly plates.image

3. Keep the idly plates in a pressure cooker and steam them for 8-10 minutes. Do not keep the weight of the pressure cooker.

4. Switch off the flame and allow the pressure to settle down.

5. Open the lid and spoon the idlies from the idly plates and transfer them onto a serving plate.

6. Serve hot idlies along with any chutney. Use the same batter for preparing dosas too.image

Crispy dosa/paper roast.

Idly/dosa batter: 1 cup

Oil/ghee: As required for roasting

Method of preparation:

1. Heat cast iron tawa or non stick pan. Season well with oil.

2. Pour one ladle full of batter and spread the batter evenly with the bottom of the ladle in circular motion.image

3. Drizzle half teaspoon of ghee/oil. Roast the dosa on high flame.

4. To get crispy dosas, roast the dosas on one side keeping on high flame.

5. Fold the dosa into half or wrap like a paper. My kids call this dosa as topi(Hat) dosa. To get this dosa, after roasting cut the dosa as shown in the picture below and wrap to get like hat shape. Wrap carefully to get the shape otherwise the dosa breaks very easily as it’s super crispy.image

6. Likewise roast all the required number of dosas.image

7. Transfer the dosas onto a plate and serve with coconut chutney/tomato chutney.image

8. Usually I prepare idly or dosa with different varieties of chutneys so that we can relish different flavours and tastes.image

Tips:

1. Temperature of the tawa plays an important role to get crispy dosas. Drizzle little oil and sprinkle few drops of water before pouring each dosa. This helps to maintain correct temperature of the tawa.
2. I’ve mixed urad dal and idly rice together. But few people soak dal and rice separately. If you soak separately, First grind the urad dal to get smooth and fine consistency. Transfer the ground batter into a vessel. Later rice is added separately to grind into fine Rava consistency. Now mix both the batters together and add required amount of salt. Allow the batter to ferment overnight. I’ve tried both the methods. Both gave same results. So I prepare the batter mixing urad dal and idli rice together(Soaking).

 

 

Cucumber Raita

imageCucumber raita

Cucumber raita is prepared with thick curd and cucumber. The preparation of cucumber raita doesn’t require any cooking. Cucumber raita goes well with any roti, pulao or biriyani too. I’ve served cucumber raita as an accompaniment to carrot roti. Both cucumber raita and carrot roti are no onion no garlic recipes. So the recipes can be served during vrat days. Already I’ve posted Carrot Roti in my previous recipe. Here I present simple and quick cucumber raita which can be served as a side dish to carrot roti. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish
Cuisine: Indian
Servings: 4

Ingredients:

Cucumber: 1 no. Big or two small nos.

Curd: 2 cups

Coriander leaves: One small bunch

Cumin powder: Half teaspoon for garnishing

Salt: As required

Method of preparation:

1. Take one large cucumber or two small cucumbers and peel the skin.image

2. Remove the seeds and finely chop the cucumber.image

3. Transfer the chopped cucumber into a bowl.image

4. Now add two cups of fresh and thick curd. Add required amount of salt, chopped coriander leaves and mix thoroughly.image

5. Mix well and transfer it into a serving bowl. Garnish with cumin powder. Now the cucumber raita is ready to serve with carrot roti.image