Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 4 to 5 parathas
Ingredients
1 medium sized beetroot , grated
2 cups whole wheat flour (gehun ka atta)
2 cups besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder or 4 to 5
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1 clove garlic (lehsun) , finely chopped
1 pinch asafoetida (hing)
salt as required
1 cup chopped coriander (dhania)
1 cup homemade ghee or
Method
Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 4 equal portions and roll out each portion into a circle of 6\" diameter, using the flour for rolling.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot with chutney or tea.
Wednesday, July 8, 2015
Sambar- South Indian Style
Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 5 to 6 servings
Ingredients
1 1/2 cups toovar (arhar) dal
6 to 8 drumsticks pieces
1 tsp mustard seeds ( rai / sarson)
1 tsp turmeric powder (haldi)
1/2 tsp fenugreek (methi) seeds
6 to 7 curry leaves (kadi patta)
2 tbsp tamarind (imli) pulp
2 pinches asafoetida (hing)
4 whole dry kashmiri red chillies
2 tbsp sambhar masala
7 shallots (madras onions)
2 tbsp oil
salt to taste
chopped coriander (dhania) to garnish
Method
Wash the dal thoroughly and add 3 cups water and little turmeric, mix well and pressure cook the dal for 2 whistles.Heat 2 tbsp oil in a kadhai and add the mustard seeds and fenugreek seeds.when the seeds crackle, add the dry red dried chillies, asafoetida, curry leaves and fry for 30 seconds.Add the turmeric powder, onions, drumsticks, sambhar powder, salt and mix them for few minutes.Add 2 glass of water and boil for 5 to 7 minutes until the vegetables get cooked little.Add the tamarind water once the vegetables and the mix get cooked and stir it for 5 minutes and wait until the ingredients are cooked for at least 15 minutes.Stir the dal in the water which has been pressure cooked in required amount of plain water.Add the dal water to the sambhar and stir once.Allow the ingredients to get cooked for at least 5 minutes. Add coriander leaves and serve hot.
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 5 to 6 servings
Ingredients
1 1/2 cups toovar (arhar) dal
6 to 8 drumsticks pieces
1 tsp mustard seeds ( rai / sarson)
1 tsp turmeric powder (haldi)
1/2 tsp fenugreek (methi) seeds
6 to 7 curry leaves (kadi patta)
2 tbsp tamarind (imli) pulp
2 pinches asafoetida (hing)
4 whole dry kashmiri red chillies
2 tbsp sambhar masala
7 shallots (madras onions)
2 tbsp oil
salt to taste
chopped coriander (dhania) to garnish
Method
Wash the dal thoroughly and add 3 cups water and little turmeric, mix well and pressure cook the dal for 2 whistles.Heat 2 tbsp oil in a kadhai and add the mustard seeds and fenugreek seeds.when the seeds crackle, add the dry red dried chillies, asafoetida, curry leaves and fry for 30 seconds.Add the turmeric powder, onions, drumsticks, sambhar powder, salt and mix them for few minutes.Add 2 glass of water and boil for 5 to 7 minutes until the vegetables get cooked little.Add the tamarind water once the vegetables and the mix get cooked and stir it for 5 minutes and wait until the ingredients are cooked for at least 15 minutes.Stir the dal in the water which has been pressure cooked in required amount of plain water.Add the dal water to the sambhar and stir once.Allow the ingredients to get cooked for at least 5 minutes. Add coriander leaves and serve hot.
Soya Thepla
Preparation:15 min
Cook: 15 min
Total Time: 30 mins
Servings:
Ingredients
1/4 cup fenugreek (methi) leaves
1/4 cup soya milk
water to knead dough
salt to taste
1 tsp chilli powder
1 tsp carom seeds (ajwain)
2 tsp oil
Method
Wash and finely cut methi leaves.Mix all ingredients except soya milk and oil.Add soya milk and water to make dough.Knead well, keep covered for 10 min.Roll out 2 theplas, roast on tava using oil.Serve hot with sweet pickle.
Cook: 15 min
Total Time: 30 mins
Servings:
Ingredients
1/4 cup fenugreek (methi) leaves
1/4 cup soya milk
water to knead dough
salt to taste
1 tsp chilli powder
1 tsp carom seeds (ajwain)
2 tsp oil
Method
Wash and finely cut methi leaves.Mix all ingredients except soya milk and oil.Add soya milk and water to make dough.Knead well, keep covered for 10 min.Roll out 2 theplas, roast on tava using oil.Serve hot with sweet pickle.
Roti Lasagne
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 2 to 4 servings
Ingredients
4 chapatis
For The Vegetable Layer
1 tbsp olive oil
2 tsp cumin seeds (jeera)
1/2 cup blanched green peas
1/2 cup chopped and blanched carrot
1/2 cup chopped and blached cauliflower
1/2 cup chopped raw banana , boiled
1/2 cup blanched french beans
salt to taste
2 tsp dried fenugreek leaves (kasuri methi)
1 tsp turmeric powder (haldi)
For The Sauce
1 tbsp olive oil
1 cup tomato puree
1 tbsp sugar
salt to taste
1 tsp garam masala
For The Garnish
1/2 cup grated paneer (cottage cheese)
1/2 cup finely chopped coriander (dhania)
a pinch roasted cumin seeds (jeera) powder
a pinch cardamom (elaichi) powder
Method
For the vegetable layer
For the vegetable layerHeat the oil in a pa and add the cumin seeds.When the seeds crackle, add all the vegetables, turmeric powder, kasuri methi and salt, mix well and saute till the vegetables are cooked and turn soft.Keep aside.
For the sauce
For the sauceHeat the oil in a pan, add the tomato puree and saute for 1 minute.Add the salt, sugar and garam masala, mix well and cook for 4-5 minutes. Keep aside.
To asemble
To asembleGrease a baking tray it with little olive oil and keep aside.Pour the sauce at the bottom and place one chapati.Spread a layer of vegetable followed by sauce.Sprinkle some paneer, coriander and dry masala.Repeat the steps 2, 3 and 4 to make more such layers on top of it.Bake it in a preheat oven at 180 degrees for 20 minutes.Serve hot.
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 2 to 4 servings
Ingredients
4 chapatis
For The Vegetable Layer
1 tbsp olive oil
2 tsp cumin seeds (jeera)
1/2 cup blanched green peas
1/2 cup chopped and blanched carrot
1/2 cup chopped and blached cauliflower
1/2 cup chopped raw banana , boiled
1/2 cup blanched french beans
salt to taste
2 tsp dried fenugreek leaves (kasuri methi)
1 tsp turmeric powder (haldi)
For The Sauce
1 tbsp olive oil
1 cup tomato puree
1 tbsp sugar
salt to taste
1 tsp garam masala
For The Garnish
1/2 cup grated paneer (cottage cheese)
1/2 cup finely chopped coriander (dhania)
a pinch roasted cumin seeds (jeera) powder
a pinch cardamom (elaichi) powder
Method
For the vegetable layer
For the vegetable layerHeat the oil in a pa and add the cumin seeds.When the seeds crackle, add all the vegetables, turmeric powder, kasuri methi and salt, mix well and saute till the vegetables are cooked and turn soft.Keep aside.
For the sauce
For the sauceHeat the oil in a pan, add the tomato puree and saute for 1 minute.Add the salt, sugar and garam masala, mix well and cook for 4-5 minutes. Keep aside.
To asemble
To asembleGrease a baking tray it with little olive oil and keep aside.Pour the sauce at the bottom and place one chapati.Spread a layer of vegetable followed by sauce.Sprinkle some paneer, coriander and dry masala.Repeat the steps 2, 3 and 4 to make more such layers on top of it.Bake it in a preheat oven at 180 degrees for 20 minutes.Serve hot.
Paneer Kaju Pasanda
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 5 servings
Ingredients
For The Cashewnut Paste
2 cups cashewnuts (kaju)
2 to 3 cloves (laung / lavang)
1 cinnamon (dalchini) stick
1/4 tsp peppercorns (kalimirch)
1 tbsp poppy seeds (khus-khus)
water as required
For The Gravy
1 tsp oil
1 tsp ghee
1 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
3 to 4 bayleaves (tejpatta)
1/2 cup chopped onions
1 cup tomato puree
2 to 3 whole dry kashmiri red chillies
1 tsp chopped green chillies
1 tsp chopped ginger (adrak)
3 to 4 cloves (laung / lavang)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
1 tsp garam masala
1 tsp maggi bhuna masala ( optional)
1 tbsp sugar
2 tbsp finely chopped coriander (dhania)
1 tsp cream
200 gms chopped paneer (cottage cheese)
salt to taste
Method
To make the kaju paste
To make the kaju pasteIn a mixer grinder grind all the ingedients for the cashewnut paste to form a thick creamy paste.Keep aside
For the gravy
For the gravyIn a pan, heat the oil and ghee.Add the cumin seeds, asafoetida, ginger, chillies, bayleaves and saute well.Add the onions and a little salt and saute until golden brown.Now add the tomato puree and mix well.Add the cashewnut paste and saute well.Add the chilli powder, turmeric powder, coriander powder, garam masala, maggi bhuna masala, sugar, salt and mix well. Add the cream and mix well.Add water as required to make a gravy.Now add the paneer pieces and mix softly now cover with a lid and let it cook for 5-10 minutes.Garnish with coriander and serve hot.Serve hot with hot parathas or rice.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 5 servings
Ingredients
For The Cashewnut Paste
2 cups cashewnuts (kaju)
2 to 3 cloves (laung / lavang)
1 cinnamon (dalchini) stick
1/4 tsp peppercorns (kalimirch)
1 tbsp poppy seeds (khus-khus)
water as required
For The Gravy
1 tsp oil
1 tsp ghee
1 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
3 to 4 bayleaves (tejpatta)
1/2 cup chopped onions
1 cup tomato puree
2 to 3 whole dry kashmiri red chillies
1 tsp chopped green chillies
1 tsp chopped ginger (adrak)
3 to 4 cloves (laung / lavang)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
1 tsp garam masala
1 tsp maggi bhuna masala ( optional)
1 tbsp sugar
2 tbsp finely chopped coriander (dhania)
1 tsp cream
200 gms chopped paneer (cottage cheese)
salt to taste
Method
To make the kaju paste
To make the kaju pasteIn a mixer grinder grind all the ingedients for the cashewnut paste to form a thick creamy paste.Keep aside
For the gravy
For the gravyIn a pan, heat the oil and ghee.Add the cumin seeds, asafoetida, ginger, chillies, bayleaves and saute well.Add the onions and a little salt and saute until golden brown.Now add the tomato puree and mix well.Add the cashewnut paste and saute well.Add the chilli powder, turmeric powder, coriander powder, garam masala, maggi bhuna masala, sugar, salt and mix well. Add the cream and mix well.Add water as required to make a gravy.Now add the paneer pieces and mix softly now cover with a lid and let it cook for 5-10 minutes.Garnish with coriander and serve hot.Serve hot with hot parathas or rice.
Nutritious Upma
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 5 servings
Ingredients
3/4 cup semolina (rava)
1/3 cup toovar (arhar) dal
1/3 cup chana dal (split bengal gram)
1/3 cup urad dal (split black lentils)
2 onions , chopped
1 carrot , chopped
1/2 cup boiled green peas
1/2 cup chopped french beans
1/2 cup chopped potatoes
1/2 cup oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
4 slit green chillies
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
chopped coriander (dhania) for garnishing
Method
Clean, wash and soak the three dals in enough water for 20 minutes.Drain and blend in a mixer along with salt, chilli powder and hing till smooth.Heat the oil in a pan and add the mustard seeds, urad dal and chana dal.When the seeds crackle, add the dal paste, ginger-garlic paste, green chillies, onions and vegetables and saute for 5 minutes.Add 1 1/2cups of water, mix well and boil for 10 minutes.Add the salt and rava and cook on a slow flame for 10 minutes.Spread the upma on a plate and add the fried dhal mixture and mix well.Put in a serving dish and garnish with coriander and fried cashewnuts.Serve hot with coconut chutney.
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 5 servings
Ingredients
3/4 cup semolina (rava)
1/3 cup toovar (arhar) dal
1/3 cup chana dal (split bengal gram)
1/3 cup urad dal (split black lentils)
2 onions , chopped
1 carrot , chopped
1/2 cup boiled green peas
1/2 cup chopped french beans
1/2 cup chopped potatoes
1/2 cup oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
4 slit green chillies
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
chopped coriander (dhania) for garnishing
Method
Clean, wash and soak the three dals in enough water for 20 minutes.Drain and blend in a mixer along with salt, chilli powder and hing till smooth.Heat the oil in a pan and add the mustard seeds, urad dal and chana dal.When the seeds crackle, add the dal paste, ginger-garlic paste, green chillies, onions and vegetables and saute for 5 minutes.Add 1 1/2cups of water, mix well and boil for 10 minutes.Add the salt and rava and cook on a slow flame for 10 minutes.Spread the upma on a plate and add the fried dhal mixture and mix well.Put in a serving dish and garnish with coriander and fried cashewnuts.Serve hot with coconut chutney.
Arbi In Spicy Gravy
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
500 gms boiled colocassia (arbi)
2 tbsp whole wheat flour (gehun ka atta)
salt to taste
1 tsp chilli powder
a pinch of garam masala
oil for deep frying
For The Gravy
1/2 cup onion paste
1 cup tomato puree
a pinch of turmeric powder (haldi)
1 tbsp ghee
1/2 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
salt to taste
1 tsp garam masala
Method
Peel the boiled arbi and cut it lengthwise.Sprinkle the flour, garma masala, salt and chilli powder and keep aside for 10 minutes.Heat the oil in a kadhai and deep fry the arbi till they turn golden brown and crsip from all the sides.Drain on an absorbent paper and keep aside.
For the gravy
For the gravyHeat the ghee in a kadhai and add the cumin seeds.When the seeds crackle, add the onion paste and saute till they turn golden brown in colour.Add the tomato paste and all the masalas, mix well and saute for 3 minutes.Add the fried arbi, 1 cup of water, mix well and bring to boil it for 5-7 minutesSprinkle some garam masala and mix well.Serve hot with naan chapatis.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
500 gms boiled colocassia (arbi)
2 tbsp whole wheat flour (gehun ka atta)
salt to taste
1 tsp chilli powder
a pinch of garam masala
oil for deep frying
For The Gravy
1/2 cup onion paste
1 cup tomato puree
a pinch of turmeric powder (haldi)
1 tbsp ghee
1/2 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
salt to taste
1 tsp garam masala
Method
Peel the boiled arbi and cut it lengthwise.Sprinkle the flour, garma masala, salt and chilli powder and keep aside for 10 minutes.Heat the oil in a kadhai and deep fry the arbi till they turn golden brown and crsip from all the sides.Drain on an absorbent paper and keep aside.
For the gravy
For the gravyHeat the ghee in a kadhai and add the cumin seeds.When the seeds crackle, add the onion paste and saute till they turn golden brown in colour.Add the tomato paste and all the masalas, mix well and saute for 3 minutes.Add the fried arbi, 1 cup of water, mix well and bring to boil it for 5-7 minutesSprinkle some garam masala and mix well.Serve hot with naan chapatis.
Winter Magic Salad
Preparation:10 mins
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 6 to 8 servings
Ingredients
1 cup grapes
1/4 cup grated coconut
1/4 cup chopped coriander (dhania)
1/4 chopped spring onions
1/4 cup boiled sweet corn kernels (makai ke dane)
1/4 cup pomegranate (anar) seeds
salt to taste
1 tsp roasted cumin seeds (jeera) powder
For The Tempering
2 tsp olive oil
1 tsp cumin seeds (jeera)
1 tsp chopped green garlic (hara lehsun)
Method
Combine all the ingredients in a bowl.Pour the tempering over it and mix well.Serve it fresh with raab and khakra. Top it with almonds while serving.
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 6 to 8 servings
Ingredients
1 cup grapes
1/4 cup grated coconut
1/4 cup chopped coriander (dhania)
1/4 chopped spring onions
1/4 cup boiled sweet corn kernels (makai ke dane)
1/4 cup pomegranate (anar) seeds
salt to taste
1 tsp roasted cumin seeds (jeera) powder
For The Tempering
2 tsp olive oil
1 tsp cumin seeds (jeera)
1 tsp chopped green garlic (hara lehsun)
Method
Combine all the ingredients in a bowl.Pour the tempering over it and mix well.Serve it fresh with raab and khakra. Top it with almonds while serving.
Paneer Paratha
Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 servings
Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
salt to taste
2 tsp oil
For The Stuffing
200 gms grated paneer (cottage cheese)
1/2 cup chopped onions
2 tsp chopped green chillies
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
2 tbsp pomegranate (anar) powder
salt to taste
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in bowl and knead to a soft dough. Keep aside.
For the stuffing
For the stuffingCombine all the ingredients in a bowl and mix well.Divide the mixture into equal portions and keep aside.
How to proceed
How to proceedDivide the dough into equal portions, roll each portion into round chapattis and place 1 portion stuffing in the center and fold in the sides so as to cover it.Roll out again into paratas and put it on a hot pan and roast it by applying very little oil on both sides.Repeat the process to make more paratha.
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 servings
Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
salt to taste
2 tsp oil
For The Stuffing
200 gms grated paneer (cottage cheese)
1/2 cup chopped onions
2 tsp chopped green chillies
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
2 tbsp pomegranate (anar) powder
salt to taste
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in bowl and knead to a soft dough. Keep aside.
For the stuffing
For the stuffingCombine all the ingredients in a bowl and mix well.Divide the mixture into equal portions and keep aside.
How to proceed
How to proceedDivide the dough into equal portions, roll each portion into round chapattis and place 1 portion stuffing in the center and fold in the sides so as to cover it.Roll out again into paratas and put it on a hot pan and roast it by applying very little oil on both sides.Repeat the process to make more paratha.
Jayka Aloo
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
4 medium boiled potatoes
2 medium tomatoes , chopped
2 to 3 green chillies , grated
1 tsp grated ginger (adrak)
4 to 5 garlic (lehsun) cloves , grated
8 to 10 curry leaves (kadi patta)
2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tbsp turmeric powder (haldi)
salt to taste
finely chopped coriander (dhania)
Method
Cut 2 potatoes into medium sized pieces and mash the remaining 2 potatoes. Keep aside.Heat oil in pan and add the cumin seeds, curry leaves, green chillies, ginger and garlic and saute for 1 minute.Add the turmeric powder, mix well and saute for a minute.Add the chopped potatoes and mashed potatoes, mix well and saute for 2 minutes.Add the tomatoes and salt, mix well and saute for 2 minutes.Add 1 glass of water, mix well and cover and boil for 10 to 15 minutes.Sprinkle some coriander and serve hot.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
4 medium boiled potatoes
2 medium tomatoes , chopped
2 to 3 green chillies , grated
1 tsp grated ginger (adrak)
4 to 5 garlic (lehsun) cloves , grated
8 to 10 curry leaves (kadi patta)
2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tbsp turmeric powder (haldi)
salt to taste
finely chopped coriander (dhania)
Method
Cut 2 potatoes into medium sized pieces and mash the remaining 2 potatoes. Keep aside.Heat oil in pan and add the cumin seeds, curry leaves, green chillies, ginger and garlic and saute for 1 minute.Add the turmeric powder, mix well and saute for a minute.Add the chopped potatoes and mashed potatoes, mix well and saute for 2 minutes.Add the tomatoes and salt, mix well and saute for 2 minutes.Add 1 glass of water, mix well and cover and boil for 10 to 15 minutes.Sprinkle some coriander and serve hot.
Crispy Idli Snack
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 1 to 2 servings
Ingredients
To Be Blended Into A Smooth Paste
4 to 5 tbsp plain flour (maida)
1/4 tsp chilli powder
salt to taste
water as required
To Be Grounded Into A Smooth Paste
3 to 4 small onions
2 medium tomatoes
3 to 4 garlic (lehsun) cloves
2 tsp chopped ginger (adrak)
2 tsp coriander (dhania) powder
1 tsp chilli powder
1/2 tsp sugar
salt to taste
Other Ingredients
kg 6-8 left-over idlis
1/2 cup bread crumbs for rolling
oil for deep frying
For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
6 to 8 curry leaves (kadi patta)
2 tsp oil
Method
Heat oil in a kadhai, dip the idlis first in maida-water mixture and then roll in to bread crumbs.Deep fry till they turn golden brown in colour and crisp from all the sides.Drain on an absorbent paper and keep aside.For the tempering, heat the oil in a pan and add mustard seeds.When the seeds crackle, add the urad dal and curry leaves.Add the ground paste and cook till it leaves oil on side.Then add the fried idli pieces and mix gently on a slow flame.Garnish it with lemon and coriander leaves.Serve immediately.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 1 to 2 servings
Ingredients
To Be Blended Into A Smooth Paste
4 to 5 tbsp plain flour (maida)
1/4 tsp chilli powder
salt to taste
water as required
To Be Grounded Into A Smooth Paste
3 to 4 small onions
2 medium tomatoes
3 to 4 garlic (lehsun) cloves
2 tsp chopped ginger (adrak)
2 tsp coriander (dhania) powder
1 tsp chilli powder
1/2 tsp sugar
salt to taste
Other Ingredients
kg 6-8 left-over idlis
1/2 cup bread crumbs for rolling
oil for deep frying
For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
6 to 8 curry leaves (kadi patta)
2 tsp oil
Method
Heat oil in a kadhai, dip the idlis first in maida-water mixture and then roll in to bread crumbs.Deep fry till they turn golden brown in colour and crisp from all the sides.Drain on an absorbent paper and keep aside.For the tempering, heat the oil in a pan and add mustard seeds.When the seeds crackle, add the urad dal and curry leaves.Add the ground paste and cook till it leaves oil on side.Then add the fried idli pieces and mix gently on a slow flame.Garnish it with lemon and coriander leaves.Serve immediately.
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