CHILLY IDLY-IDLY WITH A SPICY KICK

      Idly is remaining...thinking wat to do with it....yeah..here is the idea!i remember those days when my mom  use to make it for evening tiffin ,we used to enter the house itself by smelling,we cousins love to guess the tiffin with the smell..it was so interesting...then finally tasting it,whenever chilly idly is made at home that is never enough for us..As i have lived in a joint family,mostly elders wont even get a single piece....Now my husband is also an addict to it and i wont get  a single piece when i make this ... 

    

  I am sure kids would love it.....i guarantee it.....eventhough if they dont like idly as such...

U can have this idly even as a breakfast or just a snack..

Ingredients

Idly-5 nos

Onion-1 

Garlic-2pods

Ginger-1inch

corriander powder-1tsp

Garam masala-1-2tsp

cornflour-1cup

chilly powder-1-2 tbsp(can vary acc to ur spice level)

Chilly sauce-2tbsp

mustard seeds -1tsp

Curry leaves-few

water

Salt to taste

Oil

How to make :

• Take idlies and cut them into cubes(if it is leftover idly,then no problem,but if its fresh,let it cool a bit)
  
• Take a wok, pour some oil in it and heat it
  
• Make a thick batter with cornflour,1 .5tbsp chillypowder, salt and water.Add idly pieces to this batter.
  
• Once the oil is hot,put this pieces in it one by one,such that they dont stick each other.
  
• Transfer this to a vessal,with paper towels,such that extra oil will be absorbed.
  
• Take a pan ,drizzle little oil,when its hot add mustard seeds,curry leaves,green chillies,garlic,ginger,onions and saute it.
  
• When the onions become transparent,add chilly powder,corriander powder garam masala,little salt(as salt will be already present in idly and the corn flour mixture) to it.
  
• Finally add fried idlies and chilly sauce to it and mix nicely.
  
• Let it cook for 2 minutes.
  
• Once its cooked transfer it to a serving vessel.
  
• Crispy crunchy idly is ready!!!
  

Idly-Steamy Yummy RIce Cake

 

When i used to hear my mom saying todays tiffin is Idly..I used to say...Idly aaa..in a low tone...But after staying in hostel for pg and having those idlies,i used to say to my mom pls make and give idly for me.The most interesting thing is whenever we return from home to hostel,that day me and my friend usha used to pack it with podi and will have it the whole day,wont go even near that mess.

I even remember just days after my marriage,i made idly and started crying,my hubby was puzzled and i said i got remembered of mom and my college days..As i had that home sickness.One advantage that i got was,he marinated podi in idly and gave me as mom used to do....

Many have a doubt of the ratio of rice and dhal ..even i had as a beginner,but this ratio is of my mom and i got it correct and will be really fluffy.

Ingredients:

Idly rice/Par boiled rice-4 cups

Urud dhal-1 cup

Methi seeds-few

Salt-to taste

How to make batter:

• Wash the idly rice and urud dhal separately and soak them separately in water for 4 hours,with methi seeds in rice.(If u need next day,soak the day before morning)
  
• Grind rice first in grinder or mixer adding little water,then urud dhal,without adding water.till both forms a smooth paste.
  
• Mix both in a vessel,using a spatula or just put it in blender and give them a twist.
  
• For fermentation:
  
• If u have conventional oven,just keep the vessel inside it till next day,or if climate is hot just keep out side overnight.
  
• If u r staying in a cold place ,u can switch on the light of conventional oven and keep overnight.(Just light,DO NOT SWITCH ON BAKING OPTION OR OVEN)
  

Points to be noted

• Basically,you should give them a warm place to ferment.
  
• Always keep a bit bigger vessel to put batter,once it ferments,they will rise up,this can avoid overflowing of batter from vessel.
  
• Don't put salt while keeping for fermentation,salt has ability to reduce fermentation.
  
• Once it ferments,next day,take it out,give it a stir with spatula,add salt,mix and keep inside refrigerator until u use.
  

How to make idlies:

• Take the batter from refrigerator and keep it out for ten minutes.
  
• Grease the spaces in idly stand with little oil.
  
• Fill the batter with spatula in it.
  
• Set the pressure cooker,check for the water level.
  
• Keep the idly stand in it and close the pressure cooker ,DO NOT put weight .
  
• keep for 20 minutes ,until steam comes out of it.
  
• Switch of the stove and wait for 10 minutes.
  
• Carefully remove the lid without steam spilling in your hands.
  
• Take idly stand outside and let it cool for few more minutes
  
•  Scoop out the idlies with a wet spoon.Your steamy yummy rice cake is ready
  

VENPONGAL-An Authentic South Indian Dish

Ven pongal is an authentic south Indian dish and one of the most common breakfast  Tamilnadu.Pongal,vada,sambar chutney-This is usual menu in any mess to 5-star  restaurant in south India.

There is also another  variant in Pongal,called sakkara pongal,which is the sweeter version and is usually done in all auspicious and religious occasions .

 The recipe goes like this and is good in nutritional facts too as it contains both protein and carbohydrate and will be a good kick start for the day.

Ingredients

Ven pongal

Sona masoori rice-1 cup(usually basmati is not used much for this as it imparts a flavour by                                                   itself)

moong dhal-1/2 cup

Pepper corns-1tsp

cashew-few(opt)

curry leaves-few

Turmeric-a pinch

Water-3-4 cups

salt-to taste

ghee - 1 tbsp

• How to make 
  
• Take a pan,roast moong dhal nicely until  raw smell goes,make sure they are not getting burnt.
  
• Wash rice nicely,Add Water(Usually most rice needs 1(rice):2(water)ratio),moong dhal,a pinch of turmeric, salt and mix it nicely.
  
• Water should be more than the usual ratio,since the consistency of this should be little mushy
  
• Pressure cook it for 3-4 whistles.
  
• In the meanwhile,take pan,add ghee,once it become hot,put peppercorns,broken cashew nuts,and curry leaves and fry nicely and keep aside.
  
• Once pressure is released,add the fried ingredients ,mix and check for salt.
  

Yummy Yummy Ven pongal is ready.

RASMALAI/RICOTTA CHEESE RASMALAI-KING OF SWEETS

ohhhh!!!!U can say it as "king of sweets"..a wonderful sweet i have ever had in my life..I got this recipe from my husband and I remembered it when one of his colleague's wife asked about it to me.The day he made it i still remember, we both were enjoying that golden period of life-yes u r right!!the period between engagement and marriage.He was making it for the potluck party by his colleagues.Don't say "lucky u",after marriage he has hardly entered our kitchen.anyways..i dedicate this sweet as a remembrance for that golden period and to all who are enjoying it.

Ingredients
1) Ricotta Cheese 2 lbs.
2) Almonds and pistachios- Handful
3) half and half milk - 1/2 gallon
4) Heavy whipping cream - 100 ml
5) Rose and Vanilla syrup

6)sugar-1/2 cup (acc to ur sweetness)
Making of rasmalai
1. Mix Sugar 1/2 cup and ricotta cheese and mix well. In a baking pan,
make sure it is a dish with 1/2 inch side, touch it with ghee and dust
it with any flour. Put the mix in it and flatten it out evenly with a
ladle.
3. Heat baking oven to 350 deg, place the baking dish and cook well
for 30 min. Close the baking dish with aluminum foil. It should become
like brown at the sides or if it is cooked well ok.After it has become
cold, cut it to required shape and refrigerate it for 2 days.
4. In a heavy vessel, pour milk and half and half and bring to
boil.Boil for like 40 mins and then add the whipping cream.Keep
stirring through out .after the milk has become thick enough add 1/2
cup of sugar. the milk now becomes little diluted.Bring to a nice
boil.
5. Cool the milk and add 2 drops of rose essence and 3 drops of vanilla essence.
6. Cut the ricotto chese into square bits and put in the milk.
7. Add chopped almonds and pistachios on the top.
8. Cool it in fridge and it would be great.