One Batter Whole Platter

One Batter Whole Platter!!!

Yeah, this easy Idly Dosa batter is my mom's recipe, tried & tasted over 4 decades. No fail for any weather, love it just the way mom makes it :) 

Everytime one will get the softest idlies, crisper dosas  & fluffy uttapa / uttapam or appe.....This time tried this whole platter with tiffin Sambhar ......taste divine! A treat for Idly dosa lovers for sure. 

Let's get started 

Ingredients 

• 1 cup rice
• 1 cup parboiled or ponni rice
• 1 cup udad dal
• 1/2 tbsp Methi seeds
• Salt to taste

Method

• Wash & sock rice / ponni rice / Methi seeds together for overnight or 6 hours. 
• Wash & sock udad dal for overnight or 6 hours. 
• Drain water & using a blender, blend udad dal first to smooth paste (use water as required, but not too runny batter) & transfer it into a big container
• After dal blend rice till it is a smooth paste, use water as required. Transfer it into a same container as dal. 
• Add salt & mix everything together by hands.
• Keep it in dry, warm place for fermentation, for 8-10 hrs (time may vary depending upon weather condition)
• Fermented batter is ready to use as you desired 

Pictorial 

Wash & sock rice / ponni rice / Methi seeds together for overnight or 6 hours

Wash & sock udad dal for overnight or 6 hours

Drain water & using a blender, blend udad dal first to smooth paste (use water as required, but not too runny batter) & transfer it into a big container

After dal blend rice till it is a smooth paste, use water as required. Transfer it into a same container as dal (Yes, I do use food pro with chopping blade & it works the best)

Add salt & mix everything together by hands

Make sure to have a big size container, as a batter gets fermented & rise up 

Perfectly fermented batter :)

Can't wait for my idly batch to get ready.....yum

yeahhhh, it's ready

Fluffy Onion Cilentro Uttapam

 A whole platter to relish.... Can't wait, while I dig inn you enjoy these pictures & get tempted ;)

Tip - to get a perfect brown, crisp dosa add a little sugar in the batter :) 

Tiffin Center Sambhar

Tiffin Center Sabhar!

You ask - How it is different than our regular sambhar? Oh, yeah, it is different as the amount of dal used in this is very less to get the silky smooth texture.

You ask why - reason Tiffin center makes it in morning to get it consumed during the whole day, doesn't want it to get thick even after its cool off like our regular sambhar. And yes, it is an economical way of making it for them. But taste divine for sure, especially when you are in a mood to dip in your idly or vada in sambhar & eat :) 

Pictorial

Ingredients List A

• 2 tbsp oil
• 1/4 tsp hing
• 5-6 dry red chilies
• 1 tsp peppercorn (reduce it to 1/2 tsp  if you don't want it to be very hot / spicy)  
• 1 tbsp coriander seeds
• 1 tbsp chana dal
• 2 tbsp toor dal (split pigeon peas)
• 1/2 tsp methi seeds
• 1 tbsp rice
• 2 tbsp coconut
• 10 curry leaves
• 1 green chili
• 1/2 tsp turmeric 
• 1/4 cup chopped tomato 

In a pan heat oil, add hing

add dry red chilis  

add coriander seeds / peppercorn & saute

now add toor dal / chana dal / methi seeds & rice, saute till golden brown & raw smell of dal is gone 

add coconut / turmeric powder / curry leaves / green chili & saute  

now add chopped tomato & saute till tomatoes are cooked

Switch off the flame & let it cool off. Once cooled off, blend it in a blender (tip - you can make this paste & freeze it, thaw and use as needed)

Ingredients List B

• 2 tbsp oil
• Salt to taste
• 4 cups water
• 1 tsp tamarind paste (I used store bought & its concentrated, adjust accordingly)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/2 cup tomato
• 1/2 eggplant 
• 3-4 okra
• 1 onion
• 1/4 cup carrot 
• 8-10 curry leaves
• Jaggery to taste

(You may substitute vegetables as per liking or availability)

heat oil in a vessel, add mustard seeds / cumin & curry leaves

add onion & mix 

add chopped vegetable, saute till onions are translucent

add tomatoes and salt, mix well

add tamarind paste, mix

add blended paste, mix everything together

add water

add a small piece of jaggery & bring it to boil. Let it boil for 15-20 min on low medium flame

at the end, garnish it with cilantro & enjoy it with idly, vada or dosa :) 

This recipe is inspired by Vah Chef :) 

Karusi Aloo Matar

It's a long weekend, thoda indulge toh banta hain yaar!

Enjoyed legendary aloo matar with the added twist of kasuri methi.....hence named 'Kasuri Aloo Matar' :) 

Can be made in no time & yeah its finger licking good.....a must try! 

Best eaten with garma garam poori or paratha.  

Ingredients 

• 2 boiled aloo / potato
• 1 cup matar / green peas
• 1 big onion
• 1 big tomato
• 2 tbsp Kasuri Methi (dry roasted or microwave it for 30-40 Sec. Yes, it's important, gives the additional crisp flavor)
• 3 tbsp oil 
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tbsp ginger garlic paste 
• Salt to taste
• 1 cup water

Method

• Heat oil in a vessel/kadai, add onion & saute it till translucent  
• Add ginger + garlic paste, saute
• Add dry masale, saute & add chopped tomatoes & green peas. 
• After the tomatoes are cooked, add boiled potatoes. I don't chop it with a knife, but just roughly with hands. Mix everything well.
• Now add water, mix it & bring it to boil. Once it starts to boil, reduce heat to low medium flame for 10 min.  
• Add dry roasted Kasuri Methi, by crushing between palms. Mix well switch off the flame.   

Pictorial

Heat oil in a vessel/kadai, add onion & saute it till translucent  

Add ginger + garlic paste, saute

Add dry masale, saute & add chopped tomatoes & green peas

After the tomatoes are cooked, add boiled potatoes. I don't chop it with a knife, but just roughly with hands. Mix everything well

Now add water, mix it & bring it to boil. Once it starts to boil, reduce heat to low medium flame for 10 min

Add dry roasted kasuri methi, by crushing between pams. Mix well switch off the flame

It's ready to enjoy with Garma garam Poori or paratha

More clicks to tempt you ;) 

Enjoyed with poori / aam ras / papad .......yummm :)