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DAHI IDLI

Posted on by Lakshmi Vasanth

DAHI IDLI
DAHI IDLI

Ingredients : Mini idlis -10 nos

                     Curd : 2 cups

                     Sugar -2 tsp

                     Salt - to taste

                     Roasted Jeera Pd- 1 tsp

                     Coriander pd - 1 tsp

                     Kashmiri Chilli pd- 1 tsp

                     Chat Masala-1tsp

                     Sev - 2 tsp

                     coriander leaves finely chopped

                     Sweet Chutney - 2 tblsp

                     Green chutney - 1tblsp

 

Method : Take 2 cups water add roasted jeera powder and salt 1tsp bring to boil. Then soak these idlis to this mix for 5 mins …then drain and keep aside or in fridge

In a bowl take the curd add sugar and salt and beat it well without lumps and add water if necessary to make a Dosa batter consistency. The curd should be cold

To serve place the 4 mini idlis in a bowl, add the curd mixture over the idlis , sprinkle coriander pd, roasted jeera pd, Kashmiri chilli pd, Then sprinkle the sev and on top drizzle the sweet chutney and green chutney ( both are optional - it taste nice without it also ) and sprinkle chaat masala and coriander leaves.

 

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KOTHIMBIR VADI (Coriander Leaves Vadi)

Posted on by Lakshmi Vasanth

KOTHIMBIR VADI (Coriander Leaves Vadi)
KOTHIMBIR VADI (Coriander Leaves Vadi)KOTHIMBIR VADI (Coriander Leaves Vadi)

Ingredients : Besan – 2 cups

                      Roasted Groundnut pd –  3/4 cup

                      Coriander Leaves – 1 big bunch finely chopped

                      Garlic – 2 tsp

                      Ginger – 1tsp

                      Red Chilli pd – 2 tsp

                      Coriander pd – 1 tsp

                      Salt to taste

                      Turmeric pd – ½ tsp

                       Hing – ½ tsp

                       Everest Kitchen King Masala – 1tsp

                       Mustard seeds – ½ tsp

                       Til seeds – 1 tsp

                       Oil – 4 tsp

                       Oil for frying

 

Method : Add the besan, Groundnut pd, Coriander leaves, Red chilli pd, Coriander pd, salt, hing, Everest Kitchen King Masala mix well.

Take a pan add oil and mustard seeds let it flutter then to this add the til seeds, ginger and garlic…sauté for 1 min then add this to the besan mixture and mix well…..Now add 2 cups of water to this mixture and mix well without lumps.

Keep the same pan we used for takda on fire and now put this mixture in it and keep mixing without leaving hands.

Slowly it will start becoming thick…keep stirringl. ( no need to add oil as it oil applied pan only) . It might take 8-10 mins to leave the side and become a nice ball…..at this stage grease a plate with oil and transfer this mixture to it . Now grease the ladle with oil and flatten it evenly to a smooth texture as shown in photo. Allow to cool nicely . Then cut to small pcs and  deep fry in oil till golden brown. Keep the flame in medium. Crispy Kothimbir Vadi is ready.

 

 

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SUJI CUTLET

Posted on by Lakshmi Vasanth

SUJI CUTLET
SUJI CUTLETSUJI CUTLET

For making cutlet mixture :Suji ( Rava ) : ½ cup,

                                           Water: 1 cup

                                           Corn kernels: ¼ cup (optional)

                                            Fine chopped capsicum: ¼ cup

                                            Fine chopped onions: ¼ cup

                                            Fine chopped coriander leaves: 2 tbsp

                                            Fine chopped green chilly : 1-2

                                            Ginger – 1 tsp

                                            Salt to taste

                                            Oil 1 tsp

                                            More oil for deep frying

                                            Bread crumbs: ½ cup

                                            Chilly flakes: 1tbsp

For making batter :              Maida/ all-purpose flour: 1 tbsp

                                             Water ¼ cup

Method : Heat the pan at medium heat and add 1 tsp oil add the green chilli and ginger , capsicum and onion and sauté for 1min now to this add 1 cup water, and bring to boil now lower the heat and add salt, Rava, corn

Cook and stir it continuously till mixture starts leaving the surface.somewhat like upma.

Transfer the mixture in a plate and let it cool down (may be 10 minutes). To this add the Coriander leaves and mix well.

In the meanwhile take maida in a small bowl and make a thin batter by mixing little water at a time. Keep it aside.

Take bread crumbs in a plate and mix chilly flakes to it.

Cool down the mixture for almost 10 minutes or when it is easy to handle

Rava Mixture should be warm as making of cutlets becomes easy at this stage.

Now take some oil in your palms and take small amount of sooji mixture in your hand.

Make a heart shape or your favorite shape cutlet. Make all the cutlets and keep them in a plate.

Now dip the cutlets in the maida batter and roll them in bread crumbs.

Deep fry them in medium hot oil till they are golden brown and crispy from both the sides.

Serve them hot and crisp with green chutney or ketchup.

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