RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

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Tuesday, June 9, 2009

STUFFFED IDLI

STUFFED IDLI
Serves: 4-5
Preparation time: 60 mins

Ingredients:2 cups fermented idli batter, 2 cups potato bhaji, Oil
METHOD:
Prepare the idli batter (The ready made idli batter is available in many Indian shops).
Idli Batter Preparation
Ingredients: 1 cup urad dal, 2 cups idli rava or 2 cups rice and Salt
Method for Idli Batter:
1. Soak urad dal for around 4-5 hours. Grind it to a very smooth paste (Do not add too much water, just add as much as needed). Once it is ground very soft, some bubbles can be found on the surface, the more the bubbles, the better is the batter.
2. Add rava to it and grind for 5-6 seconds, do not grind more than that, just to make the rava a bit fine.
3. Keep the batter in a warm place overnight. Check in the morning if the batter is fermented. The volume would have increased.
Prepare the potato bhaji (I think this potato bhaji is the best stuffing, but any kind of stuffing can be used).
Potato Vegetable Preparation
Ingredients: 2 Onion, 3 Potatoes, 3 green chilies, ½ tsp mustard seeds, ½ tsp chana dal, ½ tsp turmeric powder, 1 strand curry leaves, 5-6 strands coriander leaves, 1tsp oil and salt to taste.
Method for Potato Vegetable:
1. Cook potatoes with a pinch of turmeric in pressure cooker or microwave. Peel and mash them with hand.
2. Heat oil and add mustard seeds. When they start spluttering, add chana dal, curry leaves and green chilies. Fry for a while. Then add chopped onion and fry till they are transparent.
3. Now add potatoes and salt. Add a half cup of water. Cook for 2 minutes(till the water gets absorbed) and remove from flame. Garnish with coriander leaves.
Sambar Preparation
Ingredients:¾ cup toor dal, ½ cup onion, ¼ cup tomato puree, ¼ cup potato, 1 tsp sambar powder, ½ tsp turmeric, 2 tsp Oil, ½ tsp mustard seeds, ¼ tsp asafetida,4-5 curry leaves, 2-3 strands coriander leaves and Salt
Method for Sambar:
1.Cook toor dal with turmeric. Cook potato, tomato and onion separately, I mean do not mix them with dal while cooking.
2. Mash the dal with a spoon. Add the vegetables to dal and add sufficient water Heat the dal, vegetables mixture. Add salt.
3. When it starts boiling, add the sambar powder
4. Add the chopped coriander leaves and cook for 2-3mins.5. Heat oil and add mustard seeds. When they start popping, add asafoetida and curry leaves Add this seasoning to Sambar and immediately close the lid.
Chutney Preparation
Ingredients:1 cup fresh/frozen coconut, 1″ piece ginger, ¼ tsp tamarind extract, 4 green chilies and Salt.
For seasoning: Oil, ½ tsp mustard seeds, ½ tsp urad dal, 3-4 curry leaves, 1 red chili
Method for Chutney:
1. Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water.
2. Heat oil and add mustard seeds. When they start popping add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while.
3. Pour this seasoning over chutney.
Stuffed Idli Preparation
Ingredients: 2 cups fermented idli batter, 2 cups potato bhaji and Oil
Method for Stuffed Idli:
1. Grease the idli stand with oil. Pour a tbsp of idli batter. 2. Keep 1 tbsp of bhaji on the batter. 3. Pour another tbl spoon of batter so that it covers the bhaji. (Lightly give a press if you think the batter would touch the next plate) 4. Steam the idlis. 5. Serve hot with chutney and Sambar.