INSTANT BREAD IDLIES !!!!!!!

Now a days HEBBAR'S KITCHEN videos & recipes are getting popular & i became also fan of it & followed few recipes too. One of them is INSTANT BREAD IDLIES. No fermantaion required here & you can prepare it within an hour. Ideal recipe for breakfast, lumch box & when unexpected guests are there. 

INGREDIENTS:-

Bread slices, white/whole grain - 4
rice rava/idly rava - 1 cup
thick curd, preferably sour - 1 cup
water -1& 1/2 cup water or as required
salt to taste
pinch of baking soda
oil to grease idly plate

METHOD:-

1. Firstly take bread slices & cut the sides. This helps to prepare white idlies.
2. Grind to smooth powder like bread crumbz & then transfer bread crumbs to a large mixing bowl.
3. Additionally add a cup of idly rava, also salt to taste & a cup of thick curds.
4. Further more give a good mix. Add water as required to prepare idly batter consistency. Also add 1/4 cup of water above the batter so that i doesn't dry up. Do no worry if your batter is watery, as bread & idly rava will absorb water.
5. Rest the batter for 20 to 30 mins. Then give a good mix, add water if required, adjust he consistency to of idly batter.
6. Just before steaming add a pinch of baking soda & mix well till it turns frothy.
7. Brush the plates with oil & pour the batter immediately into the idly plate. Do not rest he batter as other idlies.
8. You have to steam it on medium flame for 10 mins on medium flame. 
9. Allow it to rest for 5 mins then unmould.
10. Serve hot with chutney & sambaar.

HAPPY COOKING :))))))))

INSTANT POHA IDLI !!!!!!!!

I adopted this recipe from Hebbar's Kitchen. Must say very quick & easy recipe. No grinding & fermanting. But i steamed it for 20 mins instead of 10 mins...may be coz of my idly moulds. This is a must try recipe.

(I used these type of idly moulds & steamed for 20 mins)

(If you are using these type of moulds, then 10 mins are enough I think)

Ingredients

• 1 cup beaten rice / poha / avalakki (thin / thick variety )
• 1½ cup rice rawa / idli rava
• 2 cup sour curd / buttermilk
• pinch of baking soda / eno fruit salt
• water as required
• salt to taste
• oil to grease idli moulds

Instructions

1. soak 1 cup of poha in curd for 10 - 15 mins or till they turn soft. (rinse the poha with water if it is not clean)
2. now mash them nicely using back of your spoon.
3. now add 1.5 cup of rice rava, 1 cup curd and water as required.
4. mix and allow to rest for 10 - 15 mins. rice rava (idli rava) has to absorb all the water.
5. add water to get idli bater consistency.
6. finally add some salt to taste. just before steaming add a pinch of baking soda and mix well till it turns frothy.
7. brush the plates with oil and pour the batter immediately into the idli plate. do not rest the batter.
8. as other idlis you have to steam it for 8-10 mins on medium flame. allow it to rest for 5 mins then unmould.
9. serve hot with any chutney of your choice.

HAPPY COOKING :))))))

IDLY 2 !!!!!!!

I adopted this recipe again from my favourite blog VEG. RECIPES OF INDIA.  

Ingredients

• 1 cup basmati rice or sona masoori rice or regular rice
• 1 cup parboiled rice
• ½ cup urad dal/black gram, skinned whole or skinned spilt
• ¼ cup poha/flattened rice
• ¼ tsp methi seeds/fenugreek seeds
• water as required
• salt
• oil to apply to the idli moulds

Instructions

1. pick and wash both the rice and urad dal.
2. soak the rice and poha in water for 4-5 hours.
3. soak the urad dal with methi seeds separately for 4-5 hours.
4. drain the soaked urad dal. reserve the water.
5. grind the urad dal, methi seed with some of the reserved water till you get a smooth and fluffy batter.
6. grind the rice to make a smooth batter.
7. mix both the batters together in a large bowl or pan. add salt and mix well.

1. cover and let the batter ferment for 8-9 hours.
2. after the fermentation process is over, the batter will become double in size and rise.

1. gently mix the batter.
2. grease the idli moulds.
3. pour the batter in the moulds steam the idlis in a pressure cooker or steamer.

1. if using pressure cooker remove the vent weight.whistle.
2. steam for 10-12 mins or until the idlis are done.

1. remaining batter can be stored in the refrigerator.
2. serve the steaming hot idlis with your choice of chutney or sambar or your choice of side dish.

HAPPY COOKING :)))))

IDLY !!!!!!!

Idly is must breakfast at my mom's place. My father wants idly-chutney for breakfast everyday. I think he can make world record about this :D So, preparing snow white & soft soft idlies is not at all difficult for me. I am using my mom's measurement for making idly. Here i presented idly with SAMBAR & i will my SAMBAR recipe in next post seperately.

INGREDIENTS:-

urad dal - 3/4 cup
rice rava - 1 & 1/4 cup
salt - 1tsp

METHOD :-

1. Wash the urad dal twice & rinse in enough water atleast for 1 hour.
2. After one hour grind this urad dal to a smooth batter in grinder using enough water ( please use grinder only & don't use mixer. If you are using mixer urad dal-rice rava ratio should be 1:1). Batter must be like dosa batter.
3. Remove the urad dal batter & keep in a wide vessel. Choose a big vessel such that there is enough space for the better to rise well.

4. To this batter add salt & rice rava (wash & drain the rice rava once) & mix well. Your idly batter is ready. Close the vessel tightly with a lid & keep in a warm place. Keep it for fermentation for 7-8 hours in summer days  & 10-11 hours in cold days.

5. Next day the batter would have rasied very well.

6. Mix it well. Pour one laddle full of batter in each idly mould.

  
7. Steam it for 20 mins. (insert a knife in one idly after 15 mins. If it came out cleanly then switch off the stove . Otherwise continue steaming for futher 5 mins)

8. Keep the mould outside for 5 mins & then demould idlies.

9. Serve it with SAMBAR / chutney /  your choice of pickle. ( i served it with SAMBAR).

HAPPY COOKING :))))))

DHOKLA-2 !!!!!!!!!

DHOKLA is a popular Gujarati snack in which main ingredient is bengal gram flour. I tried dhokla for many times , i also tried m/w dhokla too n the result was pretty good. But i always wanted to make very soft dhokla. Few months back my FIL's friend & his wife who are from Delhi visited our place. My son told me Aunty is an expert cook & she made very soft soft dhoklas during their (with his grand parents) visit to Delhi. So, i asked aunty about the recipe & she gave me exact measurements & method of making dhokla. I tried this recipe yesterday & believe me it turned out excellent ! Finally i made soft soft & tasty dhoklas. Thank you so so much Pushpa aunty for your yummilicious recipe. It is liked by all at home.

INGREDIENTS:-

besan - 1 cup
sugar - 4tsp
salt - 1tsp
ENO fruit salt- 1 packet
curds - as desired

For tempering:-

mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
curry leaves - 3 strands

For garnishing:-

coconut grated - 2tbl sp
coriander leaves , chopped - 1tbl sp

METHOD:-

 1. Mix besan+salt+sugar+curds(as required) in a bowl & consistency should be like idly batter & keep this batter for 10-15 mins.

2. Heat idly steamer.  Grease the moulds & put the ENO into the batter & mix well. 

3. Pour the batter into the idly mould & steam it for 15-20 mins. Insert knife & check it.  Unmould dhoklas & cut it into 2.

4. Temper it with Mustard seeds  +curry leaves+cumin seeds,  when splutters add 1/2 cup of water & spread it evenly on dhokla.

5.  Garnish it with chopped coriander leaves & grated coconut.

HAPPY COOKING :)))))))

BANANA IDLIES !!!!!!

My today's recipe is from the blog THE RECIPEZ. We can prepare these idlies within 10 mins in m/w. But if you are steaming them then you need 10 mins more. & must say these are simply yummy in taste.

Ingredients

• Rava (Sooji) - 1 cup

• Grated Coconut - 1/4 cup

• Bananas - 3-4 (mashed up)

• Sugar - 1/2 cup (or to taste)

• Salt - a pinch

• Baking Soda - 1/2 tsp

• Ghee - as needed

Directions

Mash the bananas, preferably by hand.

Add all the other ingredients and mix well.

Add little water and make it like idly batter.

Grease the idly plates with some ghee(i skipped this step. As i m microwaving them i thought it is not necessary & i became little calorie conscious also).

Pour a big spoonful of batter in it.

Steam them for 15 minutes. What i did is i used m/w cooker & microwaved it for 5 mins.

Serve them hot with ghee or honey.

HAPPY COOKING :)))))

EGG IDLIES !!!!!!!

Egg idlies....must be feeling strange na ?  My sister told me how to make masala omlet using m/w and i applied same procedure to make egg idlies. I took small bowl instead of bigger one to make idlies. & it tasted good.

INGREDIENTS:-

eggs - 2
green chilly - 1 or 2 (depending on your taste)
onion - 1 small
tomato - 1/2
corriander leaves, finely chopped - 2 tsp
salt to taste
milk - 1 tsp

   

METHOD:-

1. Take a bowl, brake the eggs into it.
2. Add finely chopped onion+finely chopped tomato+finely chopped green chillies+finely chopped coriander leaves+milk+salt to it.
3. Beat well.
4. Take a small m/w safe bowl. And pour half of the egg batter into it. 

5. M/W it for 1 & 1/2 mins. & take the bowl out from the m/w.

6. Demould it & serve hot.

HAPPY COOKING :)))))))