Idli

Idli

Ingredients for Idli Batter

Urad Dal(Black Gram) ½ccup

Rice                               2 Cup

Cooked rice                   1 cup

Soak above ingredients 3-4 hours

Grind to paste

Mix the batter well with the required amount of salt and leave overnight to sour

Making Idlis

Wipe the idli moulds with cotton dabbed in cooking oil(to prevent idli sticking into the idli moulds)

Pour the required batter into the moulds

Place them in the idli container with the required amount of water to steam
You can also use the microwave(Sprinkle little water in the molds and the put the batter) and cook 3-5mins

Remove the idli’s after it is cooked into a casserole (check if the idli is cooked by pricking it to see if comes out clean)

Serve the hot idlis with chutney/sambar

  

Rose Cookies

All purpose flour (maida)               250 gm

Rice flour                                      50gm

Sugar                                            100 gm

Vanilla essence                              1 tsp

Egg                                               1

Coconut milk                                 1 small cup

Salt                                                a pinch

Cake seeds (optional)                    1 tsp

Oil for deep frying

Method:

Mix all the ingredients with water and make a batter ( It should not be too thick or too thin).

You get the rose cookie moulds in the market.  Heat the oil in a wok/kadai and place the mould in it and allow the mould to get hot.  Then Take the mould and dip the edge of it into the batter and immediately into the oil and keep shaking it till the batter slides into the oil in the shape of the mould.  Fry it both sides till golden brown.  Keep repeating the process till the batter is complete.  The crisp rose cookies are ready.  When cool you can store it in an air tight container.           

                                  

Rava Ladoo Semolina Sweet

Rava                         200 gm

Sugar (powdered)     150 gm

Ghee/ clarified butter 2 table spoon

Raisins                      10-15

Cashew nut               10-15

Milk                          1 small cup

Cardamom powder   1 tsp

Method:

In a pan heat the ghee, add the raisins and chopped cashew nuts, rava and fry it nicely till light brown, add the sugar and  cardamom powder and remove from the stove.  Add warm milk little by little and make round balls with the mixture.  When cool, store it in an air tight container.   You can keep for about a week.

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Chicken Balls Fried

  Boneless chicken               200 gm

  Green chili                         3

  Mint leaves                       10 – 12 leaves

  Ginger & garlic paste        1 tsp

  Pepper powder                1 tsp

  Garam masala powder      ½ tsp

  Roasted gram dal (putnal) handful

  Chirongi/charoli                handful

  Corn flour                        2 table spoon

  Egg                                 1

  Salt                                 2 tsp or as per         taste

Oil for deep frying

Method:

Wash, cut and drain out the water completely from the chicken.  Add all the ingredients and grind it into a paste.  Heat the oil in a kadai/wok.  As the mixture will be a little sticky you can take the mixture with a teaspoon and gently put it into the oil, few at a time.  See that it is fried on a little slow flame so that the mixture inside also is cooked.  Fry till golden brown on all sides and remove it on to a tissue so that the excess oil will be absorbed.  You can eat it as a snack or a starter.

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Vada

     Urad dal (black gram)     2 cups

     Onion                             1

     Green chili                       2-3

     Coriander leaves             2-3 stalks

     Ginger piece                   1

     Fresh coconut piece        1

     Salt                                 2 tsp

     Oil for deep frying

 Method:

Wash and soak the dal/lentils overnight.

Drain out the water in the morning and make a paste of it in a mixie. (keep the mixture slightly course).  Empty the dal paste into a vessel and add finely chopped onions, chopped green chilie, coriander, finely chopped ginger and small pieces of coconut and salt. Mix it well into the mixture.  

Heat the oil in a wok/kadai, when the oil is hot,  wet your hands, take small ball size amount of the mixture and flatten it on your wet palm, making a small hole in the centre of the mixture and deep fry it few at a time.  (You can even take a clean plastic paper, wet it and make these small  rounds on it )  Fry the vadas  both sides till golden brown.  Remove it onto a plate with tissue paper so that the excess  oil is absorbed.  You can serve it with tomato sauce, coconut chutney or sambhar.

Christmas Sweet Puffs Fried

    All purpose flour/maida       150 gm

    Wheat flour                         150 gm

    Ghee or butter (melted)       3 tablespoon

    Salt                                     ¼ tsp

    Mix all the above and make a soft dough and       keep aside.

For the filling:

Rava/semolina                               100gm

Grated dry coconut                        100 gm

Sugar                                             100 gm

Raisins                                           50 gm

Cashew nut                                    50 gm   

Cardamom                                      2

Ghee/butter                                    1 table spoon

Method: 

Heat the ghee in a pan and fry the rava till light brown.  When cool add the sugar, coconut, chopped raisins and cashew nut and cardamom powder and mix it well.

Take small portions of the dough and roll it round & thin.  Add one or two tsp of the filling in the centre close and press it by adding a little water to the edges so that the sides stick together.With a clove you can press on the edges (this is optional).  After preparing all the puffs, heat oil in a wok/kadai and deep fry few at a time.  Fry the puffs on both sides till light brown and remove on to a tissue so that the excess oil is absorbed.   When it is completely cool you can store it in an air tight bin. 

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