Chilli Idly/Kaima Idly

Today is the final day of blogging marathon#15 and the recipe is chilli idly,a super tempting dish in which leftover idlies can be used to get a tasty dish.I tasted the chilli idly in a restaurant couple of years ago in India,since then whenever I have left over idly make this one.In the original recipe idly pieces are coated in a batter and deep fried,instead I pan fried the mini idlies and used.Now off to the recipe....

 Ingredients

Ingredient	Quantity
Idly(cut into cubes)or mini idlies	6nos.or 40pcs
Onion	1no.(medium size)
Tomato	2nos.(medium size)
Ginger&garlic paste	11/2tsp
Green chilly	3nos.
Red chilly powder	1/2tsp
Coriander powder	1tsp
Garam masala powder	1/4tsp
Fennel seeds	1/2tsp
Cashews(broken)	2tsp
Lemon Juice	1/2tsp
Curry leaves	2sprigs
Coriander leaves	to garnish
Salt	to taste
Oil	4tbs

For the marinade 

Ingredient	Quantity
Chilly powder	1/2tsp
Garam masala powder	1/8tsp
Salt	1/2tsp
Corn flour	2tsp
Red food color(optional)	a pinch
Oil	2tsp

Method 

                In a bowl mix the ingredients given for marinade and marinate the idly for 10 minutes.

Heat a dosa griddle,fry it with 2tbs of oil till golden and crisp.

Meanwhile heat a pan with remaining oil and crackle the fennel seeds,add the cashews,saute the onions,curry leaves and green chillies till transparent.Add the ginger and garlic paste and fry for a minute,follows the tomatoes and cook it mushy.

Now add in all the powders,give a mix,add little water,let it boil till it becomes thick and dry.Add the coriander leaves and mix it well.

Now add the idlies (pieces) and mix it gently and keep it in the low flame for 2 minutes.Finally squeeze the lemon juice and garnish it with coriander leaves.

Serve it immediately with raitha.

Enjoy....................

• If you are using the fresh idly then keep in the refrigerator for an hour before marination.
• For deep frying the idly,make a batter with maida,salt,ginger&garlic paste,garam masala powder and water to a thin batter.Dip the idly pieces in the batter and deep fry it in the oil in a medium flame. 
• After adding the fried idly pieces mix it gently.
• A tbs of coconut paste can be added along with the powders for extra rich taste.

Check out the marathoners in Blogging Marathon#15 here.
Sumber http://www.naliniscooking.com

Sponge Dosa

This is a simple and easy to make soft,spongy dosa which I have adapted from a magazine.My son calls this dosa as idly like dosa since it is very spongy.It tastes great with a spicy chutney or coconut chutney and I make it atleast monthly once or twice,as my family likes this dosa very much.Today is the day 6 of blogging marathon #15 under fermented foods and now to the recipe....

Ingredients

Ingredient	Quantity
Idly rice/Pulungal arisi	2cups
Rice flakes/aval	1/4cup
Sour buttermilk	2-3cups
Salt	to taste
Baking soda	two generous pinch
Oil	as needed

Method

                           Wash and soak the rice and rice flakes in the buttermilk for at least 4-5 hours.Grind it to a smooth batter.Allow it to ferment for 6-8 hours.Add the salt and soda to it and mix it well to the desired consistency with water.The batter should be slightly watery than regular dosa batter.

• Heat the griddle and pour a ladle full of batter(no need to spread),drizzle few drops of oil.

• Cook it covered in a medium flame for a minute or till it gets cooked (no need to flip).Take out from the pan and serve it.

• Serve it with a spicy coconut chutney.

• One day older buttermilk works very well for this dosa.
• While pouring the batter the pan should be hot,once the holes started coming reduce the flame and cook it covered.
• We like the coconut chutney made with red chillies(used kashmiri variety) and garlic as an accompaniment for this dosa
• If the batter is too thick or thin the pores won't be formed.

Check out the marathoners in Blogging Marathon#15 here.
Sumber http://www.naliniscooking.com

Thengai/Coconut stuffed buns

I am big fan of coconut bun which is available in the local bakery shop in my home town.I have been craving for some sweets since a week,to satisfy my sweet cravings made this coconut stuffed buns yesterday.It is a simple,easy to make bun and turned out good,we all enjoyed.
The weather was very bad,couldn't take more pictures.Somehow I managed to take very few clear pictures but I am not happy with that pictures,will update the picture when  I make next time.Now to the recipe.........  

Ingredients

For the outer dough 

Ingredient	Quantity
All purpose flour/Maida	2cups
Yeast(rapid rise)	11/2tsp
Milk	1/4cup
Oil	2tbs
Salt	1/2tsp
Baking powder	1/8tsp
Sugar	11/2tbs
Water	1/2cup
Butter	2tbs

For the filling

Ingredient	Quantity
Coconut(grated)	1cup
Sugar	3/4cup
Milk	1/4cup
Tutty frutty	2tbs
Cardamom powder	1/2tsp
Butter or ghee	2tsp

Method

                 Activate the yeast by adding to the warm water,mix in sugar and milk.keep it in a warm place to get frothy.
Mix in all the ingredients along with the yeast mixture to form a soft dough.Keep it in a warm place to raise for atleast an hour.

Meanwhile prepare the stuffing,heat a pan with butter or ghee.Saute the coconut till the aroma comes out,add in the sugar and mix it well it become thick.Finally add the tutty frutty and cardamom powder,stir it well.Turn off the stove.

After an hour the dough would have doubled in size,punch down the air and divide into equal portions.Take one portion and press it gently,keep 2 tsp of the prepared stuffing and cover it by pulling the edges to the center and roll it gently in between the palms to get a nice and smooth buns.

Keep it on a greased baking tray,continue the same for the rest of the dough.Cover the baking tray with a wrap and let it sit for 30 minutes.After 30 minutes brush the top with milk or butter and bake it in a preheat the oven at 350 degree Fahrenheit for 20-25 minutes(mine took 20 minutes) till it becomes golden color.Once it is done take it from the oven and transfer the buns to a cooling rack and apply some butter.

Serve it as breakfast,brunch or snack.

• Instead of white sugar brown sugar can also be used.
• Using the tutty frutty is optional but it gives crunchy texture to the stuffing.
• Finely chopped cashews can also used for the stuffing along with the coconut.

Enjoy.................

Check out the marathoners in Blogging Marathon#15 here.
Sumber http://www.naliniscooking.com

Brown Rice Aappam

Aappam is a traditional breakfast item of South India especially in Tamil Nadu and Kerala served along with coconut milk,kurma or any spicy curry.Aappam can be made in both salty and sweet version  made out of fermented batter with a combination of raw rice,idly rice and urad dhal.

Due to health conscious,started using brown rice but our taste buds not let us to eat as a substitute for regular rice.So trying to use in idly,dosa,adai and other tiffin items instead of regular rice.One such try is aappam which came out perfect,served along with kurma and everybody liked it.Here is the recipe.......

Ingredients

Ingredient	Quantity
Brown Rice	2cups
Rice flakes/aval	1/4cup
Raw Rice	1/4cup
Urad Dhal	1/4cup
Fenugreek seeds/vendhayam	1/2tsp
Coconut(grated)	2tbs
Salt	to taste
Cooking Soda	1/4tsp

Method

• Take one cup of rice and cook it in the cooker without water and rinsing for 10 minutes to make the rice boiled.
• Soak together the boiled rice and raw rice along with fenugreek seeds,urad dhal,rice flakes for atleast 6-7 hours.
• Grind everything together to a fine paste,finally add the grated coconut and grind it for a minute or two.
• Mix salt to the ground batter and allow it to ferment for minimum 10 hours or overnight.
• At the time of making aappam,add water and make the batter to a slightly thin consistency(thinner than dosa batter).
• Heat a appam pan or wok,pour a ladle full of batter in the center of the pan,gently swirl the pan so that the batter coats the sides of the pan.

• Let the remaining batter in the center(as shown in the picture),cook it covered in a medium flame,till the sides get crisp and the center gets cooked.Once it is done take out from the pan and serve it.

• Serve it with coconut milk or kurma.

Enjoy.....................

• Out of 2 cups brown rice one cup can be either substituted with idly rice or raw rice.
• While pouring the batter in the aappam pan,the pan should be hot,after swirling keep it covered in a medium flame. 
• It is very important to soak so  atleast 6-7 hours or overnight as brown rice takes long time to soak.
• As this aappam is made of brown rice it won't look as white color as the regular aappams.

Check out the marathoners in Blogging Marathon#15 here.
Sumber http://www.naliniscooking.com

Sweet Paniyaram

I have already posted the masala paniyaram (savory version),wanted to make the sweet version with palm sugar(karupatti).Unfortunately the palm sugar what I got was not good and finally ended up in making it with jaggery.
Both the savory and sweet version of paniyarams are served for breakfast in our house holds,but we feel it heavy for breakfast so serve this for dinner or evening snack.
Today is day 3 of blogging marathon under the theme fermented food and here goes the recipe..........

Ingredients

Ingredient	Quantity
Idly rice/Pulungal arisi	1cup
Raw rice/Pacharisi	1cup
Urad dhal	1/4cup
Fenugreek seeds/Vendhayam	1tsp
Jaggery	1/2-3/4cup
Ghee	as needed
Salt	a generous pinch
Baking soda	1/8tsp
Coconut(grated)	2-3tbs(optional
Cardamom/Ellakai powder	1/2tsp

Method 

                     Soak the rice,dhal and fenugreek seeds for atleast 3-4 hours and grind it to a smooth batter with salt.Ferment the batter for 8-10 hours or overnight.

• Melt the jaggery with 1/4 cup of water,pass it through a strainer and add it to the batter.Add in the grated coconut,cardamom powder,baking soda to the batter.

• Mix it well,heat the paniyaram pan,add 1/2tsp of ghee in each hole and keep it in a medium flame.

• Drop in the batter to 3/4 of each hole and cook it covered for a minute or two in a medium flame.Flip it to the other side and cook it till it gets browned.Remove it from the pan.

• Paniyaram is ready to serve.

Enjoy.........................

• Cooking the paniyaram in a medium flame is very important to get a nice brown color.
• Adding the coconut is optional but gives a nice flavor and taste to the paniyarams.
• The consistency of the batter should do slightly thinner than dosa batter.
• Frying in the ghee gives a nice flavor and richness to the paniyaram,if you are calorie conscious then mix a tsp of ghee with the oil. 
• The amount of jaggery depends on personal preference,I used 3/4 cup as we both have sweet tooth.

Sumber http://www.naliniscooking.com