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.

PEANUT SALSA/CHUTNEY-TANGY HOT DIP!!!

This dip goes well with any south indian dish like Dosa,Idli,Upma,etc.A good side dish.
Heres the recipe:
Cooking time:5 mins
Preparation time: 5mins


Ingredients:

• Peanuts-1 cup (with or without skin, as preferred)
• Whole red chillies-4
• Tamarind pulp-2tbsp.
• Salt to taste.
• Oil- 2tsp
• Curry leaves/Currypatta- 4no
• Cumin seeds/Zeera-1/2tsp
• Mustard seeds/Rai-1/2tsp

Cooking method:

• In a pan put a 1/2 tsp of oil,peanuts and dry chillies and roast for about 3-4mins on medium flame.Cool.
• Now grind the roasted peanuts with tamarind pulp,salt and little water.keep a smooth or coarse consisitency as desired.Take out in a serving bowl.
• In a tempering pan heat the rest of the oil,add cumin seeds,mustard seeds and curry leaves and allow it to splutter.And this to the peanuts paste.
• Ready to serve

DOSA- A SOUTH INDIAN DELIGHT!!!

DOSA-  is a crispy crepe made of rice and lentils wetground mixture which is  fermented first and then cooked,The fermentation is caused by air-born wild yeast  and not by using yeast or any leavening agent like baking soda or baking powder.The batter is spread out in a circular motion on a non stick pan usually to form a thin crepe and served with coconut chutney,sambhar and  dry potato curry.
This dish forms the most delightful part of South-Indian cuisine and is consumed for breakfast or as a snack.They are variants to this like Masala dosa,Mysore dosa,Paper dosa,Plain dosa,Rawa dosa,Pesarattu,Moong dal dosa and so on.
Hers the recipe for the basic Dosa:

Cooking Time : 20 min.

Fermenting Time : 7-8 hours.
Preparation Time : 10 min.
Soaking Time : 3 hours
Yields:10 dosas

Ingredients:

• Raw rice- 1 1/4cup
• Split black gram/urad dal- 1/4cup
• Split Bengal Gram/chana dal- 1/4cup
• Fenugreek seeds/methi dana-1/4tsp
• Salt to taste
• Cooking oil as required.

Cooking method:

• Wash the raw rice,urad dal,chana dal and fenugreek seeds.Soak immersed in water for 3hrs.
• Grind to a smooth but little coarse paste with a little water.Cover and keep aside for at least 7-8 hours.

Tips:

1. If the batter is ground to a very smooth paste the dosas turn out to be soft ,a little coarse paste will give the dosas the crispness.

• Heat a non-stick tava and grease it very lightly with oil.When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook only on one side.

• Pour a little oil along the edges while cooking.
• When crispy, fold over and serve hot. 
• Serve with coconut chutney,sambhar,potato masala or just plain.
  
  

Sambar- Spicy-Tangy stew of Vegetables,aromatic spices and lentils!!!

Sambar- It wont be unfair if you call this dish as the king of South Indian cuisine.A staple in South India - is a spicy-tangy stew of vegetables,aromatic spices,lentils,coconut and tamarind to give it the sour taste.It goes well almost with everything plain rice,dosa,Idli.Vada or just have it hot like a soup.Sambar with rice is one of the most common meals in any South-Indian home and also a part of formal cuisine.
The main ingredient of this dish is the 'Sambar powder' and there are zillions of versions,proving its versatility and likeability.And the vegetables used to pepare,each vegetable gives a different flavour or a combination of them.There is the 'Drumstick-Sambar','Turnip-Sambar','Onion-Sambar' and so on.
There are ready made varieties of Sambar-powder available in groceries and super markets which are good to use if you are in a hurry but nothing like the Home-made Sambar powder.So try out and let the aroma fill your home:Heres are the recipes for Sambar and Sambar powder: 

Cooking time:30mins
Preparation time:15mins
Serves-8persons

Ingredients:

• Toor dal/Pigeon peas- 1cup
• Onion (sliced)- 1no(medium size)
• Tomatoes(chopped)- 5no(medium size).
• Green chilli- 1-2no
• Ginger n Garlic paste- 1tsp
• Tamarind - 40gms
• Jaggery/Sugar- 1tsp
• Red chilli powder-1/2tsp
• Turmeric powder- 1/4tsp
• Corrainder leaves/dhanya- 1bunch
• Mixed vegetables(of your choice)-drumstick 5-6 small pieces,pumpkin 2-3 small pieces,shallots-2-3no,lady finger-3-4,brinjal -1no,etc......(optional)
• Sambhar powder- 5tbsp
• Salt to taste
• Ghee- 1tsp
• Oil- 2tbsp
• Mustard- 1/2tsp
• Cumin seeds- 1/2tsp
• Fenugreek seeds-1/4tsp
• Dry  Whole red chilli- 2no
• Asfoetida powder- 1/2tsp
• Curry leaves- 10no

Method:

• Wash and soak Toor dal  in water for atleast 1 hour. Then pressure cook it with little salt,turmeric powder,tomatoes and put 3 cups water for 4 whistle and simmer it  for 5-10mins.Once when the pressure releases, open and mash it immediately or blend well and keep aside.
• Soak tamarind in water for about 10 mins.extract pulp and keep aside.
• Heat the oil  in deep sauce pan and add mustard, cumin seeds, fenugreek seeds, dry red chillies, curry leaves and asafetida, let them splutter, then add the onion, green chilli,ginger and garlic paste and saute them for about 2-3 mins
•  Now add red chilli powder,and add the vegetables now add 2 cups water.cook for about 5mins.
• Now add salt, tamrind pulp, cooked dal( please see the important note below), jaggery/sugar and sambhar powder. Let this come to a boil and add ghee at this stage and add corriander leaves.
• Let it simmer for around 10-15mins.
• Seve hot with your choice of accompaniment.

Important note: If you are using readymade Sambar powder then add 1/4 cup of coconut powder or 1 cup thick coconut milk when you are adding cooked dal to the mixture.
Sambar powder:
Ingredients:

• Corriander seeds/dhanya- 1/2cup
• Cumin seeds/Zeera- 1/2cup
• Fenugreek Seeds/Methi seeds- 1/4cup
• Mustard seeds/Rai dana- 1/4 cup
• Dry Coconut powder- 1cup
• Whole red chilli-1/4cup
• Dried Curry leaves-20
• Raw rice-1/4cup
• Black pepper corns- 1/4cup
• Black gram/urad dal- 1/4cup
• Red gram dal/Chana dal- 1/4cup
• Cinnamon/dalchini- 2"piece
• Cloves/laung-5
• Turmeric powder/Haldi- 2tbsp
• Asfoetida powder/Hing- 2tsp

Method:

• Dry roast all the ingredients on a pan except turmeric and asfoetida,on a medium flame till you get a nice aroma.
• Cool the mixture.
• Add turmeric and asfoetida and mix well.
• Store in a cool place in an air-tight container.

This goes to CWS event hosted by  Radhika and Priya.