A SHORT BREAK !!

Hello friends ,

I am going to my native place tomorrow for 15 days..Will catch u all in 2010.

Wish u all a very happy & prosperous new year ..I’ll surely comment on all ur yummy preparations whenever i get a chance to browse..

Thanku friends , Take care..Bye

BITTERGOURD PODI

I always prepare pitlai with bitter gourd.For a change i wanted to try some varieties like  podi ,curry etc. At last I got the recipe for podi from a blog.Sorry friends ,i dont remember the blog name exactly.The dish was named as “Malathi chandur’s kakarakaya podi “..I did some changes according to our taste buds and tried. My hubby who hates BG likes to have this podi with plain rice.It doesn’t taste much bitter .Thanks to Mrs .Malathi chandur, a cookery expert & writer of many telugu novels.

Here comes the recipe :

Ingredients :

• Bitter gourd – 1 no
• Tamarind –a gooseberry size
• Red chilly – 5-7 nos
• Coriander seeds – 1 tsp
• Urad dal – 1 tbsp
• Chana dal – 1 tbsp
• Grated Coconut – 1 tsp
• Small onion – 1 no (finely chopped )
• Asafetida /Hing – a pinch.
• Salt – As needed
• Cooking oil – 2 tbsp

Method :

• Chop the bitter gourd into small pieces ( chop as small as possible )
• Add the required salt and mix well.Keep aside  for 30 mins and squeeze the water that comes out from the bitter gourd.(this helps to remove its bitterness.. )For people who like its bitter taste can keep it for just 10 mins and proceed further.
• Take the tamarind and pinch into very small pieces.In a kadai dry roast the tamarind pieces till it becomes dry .Then grind the tamarind pieces with chopped small onion and grated coconut to a dry coarse powder without adding water. Set aside.
• In the same kadai dry roast urad dal , channa dal , coriander seeds along with red chillies and hing.Cool and coarse ground it.
• Add a tbsp of oil in the kadai and saute the finely chopped bitter gourd pieces till it gets cooked .
• Once its cooked add the coarse ground powder and the coconut mixture to it.Check for salt ..

Yummy podi is ready to be mixed with plain rice topped by sesame oil.

Note :
Here i have coarse ground everything.If u wish u can grind it to a fine powder ..

Kanchipuram Idli Recipe - Breakfast Recipes

Kanchipuram Idli is one of the most popular South Indian Idli recipe that is originated from the temple's madapalli.I tried this recipe from " The Hindu" food safari section. 3 different recipes were given there from the temple and hotels of Kancheepuram. Every time I used to follow my cook book recipe for making Kanchipuram Idli which I have mentioned below as recipe 2. This time I tried  Kanjeevaram Varadaraja perumal temple recipe ( Koil idli).It came out really well.We loved its taste.

The specialty of this idli lies in steaming it using “Mandharai leaves” . But I used banana leaves here. I steamed the idli in a big tumbler lined with banana leaf.Normally the cooking time of idli takes 1 hour as they make in kudal ( a hollow bamboo rod). But I used pressure cooker, so it took just 15 minutes. Also the consistency of batter should be slightly coarse to get the above texture in the picture. But one thing is u should eat it hot .Otherwise it will become slightly hard when warm.If u grind it too smooth, it will resemble our usual idli but it comes out very soft even after it cools down.This idli tastes the best with coconut chutney.I’ve had this with sambar too.But I feel coconut chutney is the best side dish.My husband loves this idli a lot. With the pleasant aroma of steamed banana leaves , it tastes delicious & very soft .Try it and let me know how it tasted Lets see how to prepare Kanchipuram idli using two different recipes.

Kanchipuram Idli Recipe

How to make Kanchipuram idli - 2 recipes shared here

Cuisine: Indian

Category: Breakfast

Serves: -

Prep time: 16 HOURS ( with fermentation)

Cook time: 20 Minutes

Total time: 16H20Minutes

INGREDIENTS
1 cup - 200ml

Recipe 1 – Temple version Raw rice – 2 cups Urad dal – 1 cup Methi seeds – 1/2 tsp Ghee – 1/4 cup Cumin seeds – 2 tsp Pepper corns – 1.5 tsp Dry ginger powder – 1/2 tsp Curry leaves - few SSP Asafetida/Hing – 1/2 tsp Salt & water – As needed Recipe 2 – Cookbook version Par Boiled rice / idly rice – 1/2 cup Raw rice – 1/2 cup Urad dal – 1/2 cup Pepper corns – 1/2 tsp Jeera – 1/2 tsp Sour curd – one ladle ( 1/4 CUP) Ghee – 2 tbsp Sesame / Gingely oil – 2 tbsp SSP Hing / Asafetida – 1/2 tsp Curry leaves – a few Dry ginger / Sukku – 1/2 inch piece (crushed) (optional ) (u can use powder too) Salt – as required.

METHOD

RECIPE – 1(TEMPLE VERSION FROM THE HINDU) Soak rice , dal and methi seeds together for 4-5 hours.Grind them to a slightly coarse paste adding salt & required water.The batter should be thick. Allow it to ferment for 12 hrs or overnight.The next day morning add jeera ,pepper corns , ghee , hing & curry leaves.Mix well. Grease a tumbler with oil and line it with banana leaf .Pour the batter ,fill it . Add water till half of the pressure cooker base and keep the tumbler inside it.Close it with a lid. Steam it for 15 minutes. check it with the back of a spoon. If it comes out clean,idli is done.. Enjoy hot idli with coconut chutney !! RECIPE – 2 ( from cookbook) Soak the dal and rice together for 2-3 hours. Wash , drain the water and grind . Please don't add more water to grind.The batter should be thick and little coarse. After grinding the batter add salt , hing and mix well. Allow the batter to ferment overnight. The next day morning add a ladleful of sour curd , crushed pepper , jeera , dry ginger powder , curry leaves , Ghee and sesame oil to the batter and mix well. If u feel the batter is too thick, add a ladleful of water to it. Do not  disturb the batter for 30 mins- 1 hour. After 1 hour , place the banana leaf on the idly plate and pour the batter.               Steam it for 15 mins.Once its done ,prick the idly with the backside of spoon and see whether the idly is non sticky . At this stage the idli is cooked well.                Remove and serve hot with coconut chutney !

Note

• As per the original recipe, the batter should be ground till coarse(rava consistency) .But i usually grind till smooth. U 'll get a really soft idli !! 

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