IDLI VARAITIES
Urad dal -1 cup
Boiled Rice-3 cups
fenu greek seeds-1 tsp
salt
PROCEDURE:
1.Grind Urad dal , fenugreek in to smooth paste
2.Grind Rice separatly to smooth paste and mix with Urad dal paste.
3.Mix both in hand adding salt
4.Keep out for 1 night to ferment well.
5.Pour on to moulds and steam it for 7 to 10 mins.
For Dosa's mix little water to this paste.
Pulav varieties
Ingredients:
Rice -1 cup
Cinnamon-1' Piece or .5 tsp powdered
Cloves-2 or 3
cardomoms-2
onions - 2 or 3 medium size
Tomatos-2
Potatos-2 or 3
Peas Shelled -0.25cup
oil-2.5 Tb.sps.
Salt -as req
Grind together:
Coriander leaves - 1 med. bunch
Ginger-0.5 inch piece
Garlic -4 flakes
Cumin seeeds -0.5 tsp
Green Chillies -6
Small onions-8
Crated fresh Coconut-1.5 Tb.SPs.
Method
Cut onions and tomatos into 1 inch long pieces.Peel and dice potatos.Cook Peas.Wash and soak rice for 10 mins.
Heat oil in pressure pan or cooker and fry spices.Add onions, fry for few minutes.Continue frying with chopped tomatos till it becomes soft .Add potatos and fry for few minutes.
Mix Ground masala gently fry in a medium flame till good smell comes .When moisture is absorbed add soaked rice amd fry for few more mins.Add enough salt and 2 cups of boiling water with peas.Mix and close the lid.Keep weight and pressure cook for 10 more mins in low flame.
11:41 AM
|
|
You can leave a response
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment