HEAVEN SENDS US GOOD MEAT AND THE ANGEL SENDS US COOKS!!!


FOOD HAS ALWAYS BEEN THE MOST PRIMITIVE FORM OF COMFORT.IN ONE WAY OR OTHER IT CONNECTS US.THERE IS NOT A SINGLE FACTOR I SUPPOSE WHICH DOES NOT FIND ITS INTERSECTION WITH FOOD.AND "WE ARE WHAT WE EAT".IN THIS BLOG I HOPE TO SHARE WITH YOU NOT ONLY RECIPES OF MY OWN AND FROM OTHERS BUT ALSO INFORMATION ON OTHER FACETS OF FOOD AND LIFE!!!

Friday 18 November 2016

IDLI- THE LOVE OF SOUTH INDIA!!!

IDLI-These are steamed cakes of rice/cream of rice and lentils mostly split husked black gram.The ingredients are first soaked for atleast 5-6 hrs and then ground to a smooth batter and then fermented 7-8hrs to give a airy,spongy and fluffy batter and finally steamed.It is served along with SAMBHAR and chutneys.
These  are mostly consumed for breakfast,a very healthy way to start you day packed with proteins,carbohydrates and less in fats.They are also gluten free and easy to digest.
Heres therecipe:
Cooking time: 15-20mins.
Preparation time:15mins
Yields: 40 idlis.

Ingredients:
  • Cream of rice/idli rawa-4 cups
  • Split husked black gram/Mash ki dal/Urad dal-2cups
  • Salt to taste.
Cooking method:
  • Wash and soak separately the idli rawa and urad dal for 5 hrs.
  • Drain the water from the urad dal and with little water grind it in to smooth batter.
  • Drain the water from the idli rawa and mix in the ground urad dal paste.Mix well,cover and leave it overnight or 8-10 hrs for fermenting.A good fermented and frothy batter will give soft and spongy idlis.
  • In the morning before steaming add salt to the batter.
  • Put water in the Idli cooker and let it get hot.
  • Grease the mould and fill the Idli mould with this batter.Steam for 15 minutes.





  • Serve hot with Sambhar or chutneys



  • TIPS:
    • Use a big vessel for fermentation as the batter rises and becomes double in size.
    • In hot summers the batter gets fermented easily in cold weathers you may add 2tsp of curd  to the batter before fermenting or soak along with the Urad dal 1tsp of Fenugreek seeds/methi seeds and then grind, this will help in fermentation.
    • Grease the mould with oil when steaming,the idlis will come out easier.
    • Always let the mould cool down after steaming then remove the idlis.


    VARIATIONS WITH THE IDLI BATTER:
     IDLI FRY :
    Cut the leftover idlis in long pieces ,put them in a paper towel and keep it in the fridge overnight,it will become dry and wont absorb much oil while frying.when u want to serve them just heat the oil and fry the pieces till golden brown,serve hot.





    DOSA WITH THE IDLI BATTER:
    Add little water to make the idli batter little spreadable,And then take a ladle full batter and spread it on a hot griddle.You will get nice crisp dosas.Serve them with chutney or sambhar.













    UTTAPAM WITH THE IDLLI BATTER:
    Add chopped onions,corriander leaves and green chillies and  all purpose flour/maida(1tbsp of maida to 1 cup of idli batter)to the idli batter  and you can make soft spongy uttapas with this idli batter.Take a ladle full of this mixture and put it on the hot griddle,dont spread much just make a nice circle.Serve hot.

    Thursday 17 November 2016

    FOODOGRAPHY - PICTURES OF VARIOUS KINDS OF FOOD!!!


    PIZZA AT PIZZERIA!!!






    CHICKEN WHITE KORMA-SUCCULENT PIECES OF CHICKEN IN A SUBTLE WHITE SAUCE!

    WHITE GRAVY- A different version of "KORMA",In this we avoid using chillies of any kind and if one wishes a little spice then green chillies and red chillies should be avoided and use White pepper powder to give the spice and keep the color white,Its a very creamy and subtle gravy yet very very exotic in its taste.A great blend of mughlai and nawabi cuisine.
    Heres the recipe:
    Cooking time: 35mins.
    Preparation time:15mins
    Serves:-5 persons.

    Ingredients:
    • Chicken-500gms(medium sized pieces)
    • Cashewnuts/Kaju- 15no
    • Almonds/badam- 15no
    • Curd-200gms.
    • White pepper powder/Safed kali mirch- 1tsp
    • Ginger paste/Adrak-1tsp
    • Garlic paste/Lehsun-1tsp
    • Rose water-1tsp
    • Thin cream-3tbsp
    • Salt to taste
    • Oil/Ghee-2tbsp.
    Cooking method:
    • Wash the chicken pieces thoroughly and squeeze out all the excess water.
    • Soak almonds and cashewnuts in a cup of hot water for about 20 mins.When cool peel the almonds,throw the peel and grind both in the same water to a very smooth paste.
    • Beat curd till smooth and lump free.
    • In a deep pan heat oil and add ginger and garlic paste saute for a minute and then add the chicken pieces,Cook for about 5 mins on a high flame,stirring continously to avoid burning.Now add the curd and the kaju and badam paste,pepper powder and salt with 1/2 cup of water,Cover and cook on a slow flame for about 20 mins.Check in between,this gravy has a tendency to stick to the bottom,Add lil water if needed.
    • The gravy at this stage will be thick and the chicken cooked,Add rose water and the cream and cook covered for another 2 mins.
    • Ready to serve.