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Tuesday, May 26, 2015

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 :) 


Monday, May 25, 2015

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 :)