Friday, January 13, 2012

Kanchipuram idli | Kanjeevaram Idli

Kanjeevaram idli/ kanchipuram idli is one of my favourite . My mom used to prepare this often, whenever i go to my moms place , she used to make this and i love it with idli podi or coconut chutney.Urad dhal gives us a wonderful taste, as we add curd and ginger powder,it enhance the taste of it. here the wonderful recipe for u all..Just try it once and see. 
Rice (raw rice)               1cup
urad dhal broken           1cup
pepper powder/ jeera powder 3tsp
Asafoetida                     1Pinch
Curry leaves                    few
Dryginger powder (sukku)3tsp
whole pepper and jeera    few               
Curd                               2cup
Salt                                required amount
Ghee                              2tsp  
oil                                  2tsp
Grind Rice and dhal like rawa with out water. soak over night with salt and curd.

Next day heat  oil and ghee . splutter pepper and jeera together then add pepper, jeera powder and sukku powder, asafoetida and curry leaves in the batter ,now add the hot oil in it and mix well. the batter would be of normal idli batter consistency. 

Now take a wide mouth bowl, apply ghee in it. pour batter to 1/2 of the vessal and now keep for 4 whistle in cooker. Take it, turn over , now cut it in  cubes or desired shapes and serve it with chutney or idly powder.

Wednesday, January 11, 2012

Adai - Blog hop wednesday version 2.0

Adai is a protein enriched tiffin variety. Many people prepare it in many ways. I do it in a different manner. This time my partner is Jabeen .When I went thro all the recipe I saw this Adai recipe in jabeen ‘s corner with fenugreek seeds which  twisted my usual preparation and I just took this recipe for our Blog hop Wednesday event ,tried it . Just one addition from my side is coriander leaves. It gives a wonderful taste. Then  I have a small daughter who won't munch adai properly. So I grind onion with the dals itself. It was yummy and tasty. Here is my first blog hop in the year 2012.

Basmati Rice - 1/4 cup
Channa Dhal - 1/2 cup
Toor Dhal - 1/4 cup
Yellow Moong Dhal - 1/4 cup
Urad Dhal - 1/4 cup
Fenugreek Seeds - 1tbsp
Dry Red Chillies - 10 no.
Coriander leaves chopped
Onion - 1 chopped
Salt - as required
Oil for frying adai (Apply both the sides) 
Soak all the ingredients except dried red chiilies and onion and corriander for 5 hours.. 
Grind the soaked rice and dhals together with dry red chillies, onion, little corriander and salt to a smooth paste, a little thicker than our regular dosa batter.
Heat the tava. Like dosa Add 1 laddle batter in the tawa and spread it like dosa. Add little corriander on top of it.. Apply oil on the side and cook well ,then turn over and cook both the sides evenly.

Serve Hot Adai with tomato chutney,coriander chutney, Avial or with pickle .
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