Just to share with you……..
As per my new year resolution I have to try new recipe and post it in my blog. I was so busy all day long and didn’t have time to try anything. When I opened my refrigerator to grab things to prepare dinner I saw few left over idli’s. So I googled to see whether I can make use of these left over Idli’s. I came up with this.
1. left over idli’s
2. Idli powder (if not pinch of red chili powder)
3. pinch of salt
4. little oil
1. Cut the idli’s lengthwise into thick slices.
2. Add idli powder, salt and oil. Toss and coat all idli’s well.
3. Arrange it in baking tray and bake it in 250 degree’s until idli’s turns crisp.
This is simple prawn/shrimp/eral fry. Kids will love this because this is not going to be spicy. This could be made in very less time.
1. Shrimp – 20
2. Red chilli powder – 1/2 tsp
3. Salt as needed
4. Red food color – a pinch
5. Lemon juice – 1/2 tsp
6. Corn flour – 1 tsp
7. Rice flour – 1 tsp
8. oil for frying
1. Clean the shrimp and marinate it will all the ingredients.
2. Let this rest for some time if you have time.
3. Fry the marinated shrimp in oil. Don’t over fry. In medium flame just fry for 2 -3 mins. Mostly shrimps will be done and ready to serve. Shrimps will become like rubber if you over fry.
Just to Share with you…
This year we (me and my close friends family) celebrated Pongal at my house. We had Potluck on that day. Since we planned for dinner our menu on that day was SouthIndian tiffen Items. My friend Monica bought adai which my family members liked a lot. When I asked her she told she got that recipe my her friend Kanchi. I bought this recipe from her and tried. It is very good. The speciality of this recipe is no fermentation needed. After grinding may be we can leave the batter for 30 mins if you have time otherwise you can use straight a way. I learnt Rasamalai recipe also my from friend Ramani (from scratch using Ricotta cheese) which I am going to post soon. This will a great tiffen item for kids.
1. Idli rice – 1 cup
2. Raw rice – 1 cup
3. Channa dal / Kadalaparuppu – 1/2 cup
4. Toor dhal – 1/2 cup
5. Tomato – 1
6. Red chilli – 4
7. Cumin seeds – 1 tsp
8. Onion – 1 big size
9. curry leaves and coriander leaves.
1. Soak the ingredients from 1 to 4 for 6 hours.
2. While grinding this add chopped tomato, cumin seeds, redchillies and salt.
3. Coarse grind all this. Should be like rava consistency. Fine paste won’t be good.
4. Leave this batter for 1/2 hour if you can.
5. To this batter add chopped onion, curry leaves and coriander leaves.
6. Heat Dosa tava and pour this batter. This should be like little thick dosa or oothappam.
7. Sprinkle oil and cook on both sides.
8. Taste very good when it hot.
1. Wheat bread slices – 6 (remove crust and cut into bite sized pieces)
2. Onion – 1 (finely chopped)
3. Ginger – 1/2 tsp ( finely chopped or grated)
4. Green chilli – 2
5. Turmeric powder – 1/4 tsp
6. Boiled potato – 1 (cubed)
7. Salt to taste
8. chopped coriander leaves for garnishing
9. Oil – 1 tsp
1. Mustard seeds – 1/2 tsp
2. Urad dal – 1 tap
3. Few curry leaves
1. Heat oil in a kadai, add mustard seeds and as they splutter, add urad dal and let it turn red. Add curry leaves, ginger and turmeric powder.
2. Add chopped onions and saute till they turn transparent. Add cubed boiled potato and combine. Add the bread cubes and mix well.
3. Let it be in stove for 2 to 3 minutes. Garnish with coriander leaves.
Just to Share with you…………
Today I cooked Sakkaravalli Kilangu in pressure cooker and because of gasket problem the whistle didn’t come when I realised and turned off the stove that time my kilangu got overcooked . Since that can ‘t be eaten directly I searched to find out whether I can do anything with mashed japanese sweet potato (Sakkaravalli Kilangu ). I got this wonderful recipe which I am going to share with you now. I am not mentioning the proportions because there is no hard and fast rules.
Ingredients for Stuffing:
1. Sakkaravali Kizhangu
2. Grated Coconut
3. Sugar or jagerry
4. Cardamom powder
Ingredients for Outer Covering
1. All Purpose flour / Maida
2. Water and Salt as needed
1. In a bowl mix the flour, salt and make a soft dough using water. Make balls using the dough.
2. Pressure cook Sakkaravalli Kizhangu . Drain the water completely and mash it well. To this add sugar and cardamom powder.
3. Dry roast the coconut ( if you want to keep this poli atleast for a week) and add this to the mixture. Make ball out of this mixture.
4. Take a thick plastic sheet and cut into round shape. Apply oil to this paper.
5. Take the dough ball. Flatten it on the papper using wet hand. Keep the kilangu ball in the middle and cover it. Now flatten this again using wet hand. Don’t make it too thin.
7. Heat a pan/griddle and cook the poli on both sides.