Kanjeepuram Idli.. (Kanchi is famous for this also):-

-
1.Soak 1 cup of Raw rice (Not Idli Rice!) in normal water for about 1 hour.
2.Strain the excess water and grind this coarsely in the blender and measure.
3.Now take half of this measure of urad dhal and soak and grind this.
4.Add dry ginger powder, curry leaves, asoefotida, cumin powder and pepper.
In the next morning, you can use this batter to make Kanjeepuram idli.
add 3 tbsp in the dough to get nice idlis.
Note: These idlis will not be very white, but will taste good

Comments

Post a Comment

Popular posts from this blog

Maida Gajra- Simple Snack (Bombay Kaaja)

-
Image
Many of us would not have noticed this popular snack, available in Indian backeries. It is cube shaped, and is neither too sweet/nor salty, but very crispy. I just looked for this and made for Diwali. All my Chinese friends, who dont like Indian sweets enjoyed this. How to make: I did not have the diamond shaped cutter. so i just made them as balls. Maida - 1 cup, Sugar- 1 tbsp; Butter- 1-2 tbsp. Mix Maida, sugar and butter and make a dough and make balls out of these. Deep fry in oil and store in airtight container
Read more

Gongura Kozhambu- A nice variation among Gongura recipes

-
Image
Gongura- also known as Red Sorrel is a herb found in India, mainly in Andhra Pradhesh region. This herb is known for healing jaundice, regulate liver function and helps to keep the body cool. Usual recipes of Gongura involve, making a tangy pickle. I tried creating a new recipe- Gongura Kozhambu and it was an instant hit. To grind: 1.Channa dhal- 1 handful 2.Coriander seeds-1 handful 3. Red chillies- 6 Dry roast the above ingredients and grind into a fine powder. Wash 1 cup of Red sorrel leaves and grind the leaves finely. Now in a pan, add 3 tbsp of sesame oil, add 1.5 tbsp of mustard seeds, a bunch of curry leaves and add the red sorrel leaves mixture and mix well for 3 mins. Then, add the channa dhal, coriander seeds, red chilli paste and add 2 glasses of water and mix well. Add salt and let this boil nicely. You can switch off the stove, when the mixture reaches the consistency of a fine paste.
Read more

Instant Idiappam- Baby Food Series

-
Image
Idiappam, also known as Puttu Mayam in Malaysia/Singapore side, is one of the oldest Indian Breakfast recipes. This is made with Rice flour only. In the olden days, women used to soak rice , dry it in the shade and make the flour, seive it and make it. and if the family size is a dozen, this can easily consume half a day to cook.  What I have tried is the modern variation of the same thing. Though instant idiappam is available these days, I did not prefer that route, as I wanted home cooked fresh food for my baby.  I took 1 cup of rice flour (bought from store), and mixed little salt in it. I poured boiling water little by little in the rice flour and mixed with the wooden ladle and added little sesame oil to this mixture. Then I made a ball with this rice flour mix (like chapathi dough) and used the idiappam maker (muruku maker) and made idiappam in the idli moulds and steamed in for 8 minutes. Tot. cooking time was less than 20 mins. Phew!.
Read more