Friday, 9 September 2011
South indian cuisine is one of my favourite and I think that is the simplest food to digest.
I love to try different south indian restaurants in Ahmedabad and luckily theres a very gud authentic one opened shortly.I tried different idlis and loved kanchipuram idli.....which made me try it at home.
Its a simple recepie and in preparation you just have to soak few things in advance.
Recipe for Kanchipuram Idli
Ingredients for the batter-
Idli Rawa(Easily available in the provision stores)- 1 cup
Urad dal-1/2 cup
Methi dana-1/4th tsp.
Chana dal-2 tbsp soaked for 3-4 hours
Pepper- 10-12 crushed lightly.
Ginger- grated a small piece
Green chillies- 2 cut very small
Cashewnut pieces- 2 tbsp
Fresh coconut grated-2tbsp
Hing- 1/4th tsp.
Salt as per taste
Turmeric- a pinch
Ghee- melted 3 tbsp
Soda- a pinch
Soak idli rawa for 8-10 hours or overnite,soak urad dal separately for 6 hours and add methi dana along with the urad dal.
Grind urad dal to a fine paste adding 1/2 cup curd in it instead of water.
Do not grind idli rawa but just remove the water from it and add it to the urad dal batter.
Keep the batter very thick.
In a bowl take the above prepared batter and add chana dal, pepper, ginger, green chillies, cashewnut, coconut,hing, ghee, soda and mix it together.
Take an idli maker and pour a spoonful of batter in each idli mould and steam it for 10-15 minutes on medium gas.
Unmould it after the said time , let it cool a little and serve it with coconut chutney of your choice.
Thursday, 25 August 2011
Inspired by one of my friend 'A' I decided to start my blog. This in fact is my first recepie in this blog.
Well cooking is my passion and my biggest time pass and i love trying different types of pakoras in monsoons.
The monsoons are so special, bringing with them memories of wonderful times eating delicious and sizzling pakodas with cups of fragnant tea. There's something so special about the season and I'm sure that the viewers will enjoy this !!!
Patra Pakoda is the simpler way to deal with the colocassia leaves . Instead of making the complex patra which has a technique to fold, these pakodas made from the same leaves are much more tastier and easier.
Its just take ten minutes to prepare the batter.
Recepie for Patra Pakoda
Colocassia leaves 7 to 8 in number
Cooking soda - a pinch
Gram flour(besan)- 5 heaped spoon
Semolina(suji)- 2 tbsp
Green chillies-2 tbsp cut small
Corriander seeds and whole pepper- 1tbsp- slightly crushed
Corriander-jeera powder- 1tsp
Salt as per the taste
Red chilli powder- 1tsp
Lemon juice- 2 tsp.
Oil for frying
Wash and clean the colocassia leaves in running water and cut it into thin strips. Add little soda in it and mix it with hands. Leave it for ten minutes so the leaves become soft.
Now in a bowl take these cut leaves and add gram flour, semolina, green chillies, corriander-whole pepper slightly crushed, corriander- jeera powder, turmeric, salt, red chili powder, garam masala,
sugar, hing, oil and lemon juice and mix it.
Now add little water to bind the mixture and add little besan if required. The consistency of the batter should be like that of bhajiyaas.
Make balls out of this batter and roll them in cornflour , so that it doesnt break while frying.
Fry these balls in hot oil on medium flame till golden brown in colour.
Serve these pakoras with tea or chutney of your choice.