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
Coconut extract-2 cups
Tender corn cobs-3
oil-2.5 Tb.sps.
Salt -as req
Bay leaf 1 or 2
Cinnamon-few
Cloves-2 or 3
cardomoms-2
Grind together:
Red chillies-4
Green chillies-5
Garammasala powder-0.25tsp
mint leaves-0.5 bunch
coriander leaves-1 medium bunch
Garlic -5 flakes
Ginger-0.5 inch piece
Grated Coconut-2Tb.sps.
Method:
Wash and soak rice for 10 min.Drain water completely and fry rice with -.5 tsp ghee for 1 or 2 mins.Pressure cook corn cobs in salted water for 15 mins.When cools down remove the seed alone and keep aside.
Heat oil in presssure pan,add bay leaf,cinamon,cloves.When it is fried add ground paste and fry till good smell comes.Gently mix the cooked corn and coconut extract.When it starts boilingadd salt and rice Mix well and close lid .Reduce flame and keep weight.Cook for 10 mins. Serve hot garnished with fried cashews.
12:11 PM
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