IDLY WITH PEANUT CHUTNEY--RM#2

DAY 4 OF RM # 2


Makes around 40-50 medium size idlis:Serves 6-7 people

INGREDIENTS:

Urad Dal--------------------------1/2 cup of standard US measuring cup

Idli Rava/Cream of Rice---------1 cup of standard US measuring Cup

Methi seeds----------------------1 tsp

Salt------------------------------- to taste

Oil-------------------------------- for greasing molds

DIRECTIONS:

1. Clean and soak urad dal in the afternoon around 11.00am in warm water.

2.Let it soak for minimum 6hours and then Grind it to a fine thick paste.

3.When about to start grinding wash and Soak idli rava for 30 minutes in warm water.

4.See that the urad dal paste is not too thick like vada consistency.

5.Remove water from soaked idli rava and firmly squeeze to drip off the water from the fistful of rava and add to the batter.

6.Mix with hands properly ,over and leave overnight to ferment.

7.Place in a warm place like oven so that the batter gets doubled in volume.Dont worry if it doesnt...Anways the idlis will turn good enough to eat.

8.In the morning , spray or brush the idli trays/molds with oil.Add salt to the idli batter, mix lightly and place required amounts onto the molds.

9.Pour water enough in the idli vessel and let it come to a boil.Place in the trays and steam for 10-15 minutes.

10.Turn off and place the traysets aside for 3-4 mins before scrapping the idlis out. Now the idlis can be easily handled .Place them in hotpack and serve immediately.

INGREDIENTS:

Peanuts/Groundnuts------1/2 cup of standard measuring cup

Onion----------------------1 very small one

Garlic----------------------2 pods

Tamarind pulp------------2-3 tsp

Salt------------------------ to taste

For Tempering:

Dry Red Chillies-------------3

Cumin, Mustard seeds------1/2 tsp

Urad dal----------------------1/2 tsp

Curry leaves------------------few

Oil----------------------------3tbp

DIRECTIONS:

1.Roast the peanuts on medium heat to golden brown color. Cool and rub the skins off.

2.Heat a tbp of oil in a pan. Add onion and garlic and fry till onions are done.

3.Cool them completely and add to the mixer along with the roasted peanuts,some salt,tamarind extract and grind to a very smooth paste adding water as much as u need.But donot add more.

4.Take some more oil and heat in the same pan.Add all the ingredients under tempering and fry.

5.When done add to the chutney transfered to a serving bowl and mix.Serve with any dish.

Check out the fello Runners......

1) DK 2) Siri3) Srivalli4) Ranji5)PJ6)Curry Leaf7)Medha8)Priya9)Bhawna10)Raaji11)Ruchii12)Anu13)Kamala14)Roopa15)Divya Kudua16)Rekha17)Divya M18)Lakshmi 19)Raaga 20)Lakshmi Venkatesh
21)Sripriya
22)Viji

SPINACH DAL (PALAKURA PAPPU)--RM#2

DAY 3 OF RM#2




INGREDIENTS:

Spinach/Palakura-----------------------2 big bunches/3/4 cup frozen

Toor dal----------------------------------1/2 cup of standard measuring cup

Tomato----------------------------------1 big and ripe (optional)

Onion------------------------------------1 medium sized sliced

Green chillies----------------------------6

Ginger-------------------------------------1 inch piece

Red chillies------------------------------4

Garlic pods------------------------------3 crushed

Cumin,Coriander powder--------------1 tsp each

Methi powder-----------------------------1/4 tsp

Cumin,mustard seeds------------------1 tsp

Curry leaves-----------------------------few

Tamarind extract------------------------1 tsp

Turmeric---------------------------------1/2 tsp

Oil/ghee,Salt-----------------------------as required





DIRECTIONS:

1.Wash and soak dal in enough water for 30 mins prior to cooking.

2.In the meanwhile clean the spinach bunch and chop it very finely and set aside.

3.Chop onions,tomatoes,green chillies and keep aside.

4.Heat oil in pressure cooker and add mustard,cumin seeds,curry leaves,red chillies ,crushed garlic,ginger and fry till done.

5.Add sliced onions and fry till they turn translucent and add tomatoes(optional),spinach and saute till tomatoes are smashed.

6.Add the powders and rest of ingredients including the soaked dal,salt ,2-1/2 cups of water and pressure cook for 2 whistles and then cook on low flame for 10 mins and tun off.

6.After turning off donot let the steam/pressure out.Let it stay for 15 mins.

7.Taste and adjust the salt/any other spices accordingly.

8.Combine them together well and serve hot with rice/roti

Check out the other Runners.......

1) DK 2) Siri3) Srivalli4) Ranji5)PJ6) Curry Leaf7)Medha8)Priya9)Bhawna10)Raaji11)Ruchii12)Anu13)Kamala14)Roopa15)Divya Kudua16)Rekha17)Divya M18)Lakshmi19)Raaga

PEAS PULAO--RM#2

DAY 2 OF RM# 2



INGREDIENTS:

Rice-------------------------1-1/2 cup

Peas-------------------------1/2 to 3/4 cup

Cumin seeds-----------------1/4 tsp

ShahJeera-------------------1/2 tsp

Cumin powder---------------1/2 tsp

Fennel seeds powder--------1/4 tsp

Green chillies----------------3

Ginger-garlic paste----------1/2 tsp

Cloves-----------------------3

Cinnamon sticks-------------5 small broken

Cardommon ------------ ---2 broken

Cashews--------------------4 broken

Oil,Salt/ghee----------------as required

Coriander leaves------------to garnish

DIRECTIONS:

1.Wash the rice well in water and keep aside to soak for 15-20 minutes.

2.After the rice soaks well pour enough water and cook till done.

3.Heat the oil/ghee in a deep heavy-bottomed pan and add the cumin seeds,mustard seeds,shahjeera,cloves,cinnamon sticks,cardommon sticks.

4.Fry till nice brown color.Now add broken cashews,chopped green chillies,and cook till cashews are nice light brown in color.

5.Add in the peas and stir well. Add ginger-garlic paste,mix and cover.

6.When the spluttering stops and raw small goes off add the cooked rice and fry for 4-6 minutes.

7. Now add salt,cumin powder,fennel seeds powder to bring on nice flavor to the rice and set it up to fry on a medium flame for 5-7 mins covered.

8.Garnish with coriander leaves and Allow the rice to sit for few mins and then serve.

Check out the other Runners.......

1) DK
2) Siri
3) Srivalli
4) Ranji
5)PJ
6)Curry Leaf
7)Medha
8)Priya
9)Bhawna
10)Raaji
11)Ruchii
12)Anu
13)Kamala
14)Roopa
15)Divya Kudua
16)Rekha
17)Divya M
18)Lakshmi
19)Raaga

INDIAN STYLED FRENCH TOAST--Recipe Marathon #2

DAY 1 OF RM # 2




This is something that everyone would be quiet

familiar with and would love to munch upon.The other day when i was quite bored

with the regular household chores and wanted to give myself a break ,i just couldnt

think of a thing to do.I made these for yesterday's B'fast and they cameout so fluffy

and beautiful.It actually didnt smell eggy at all ,due to the spices i added in them.All

the credit goes to Nupur of One Hot Stove.I tweaked it a little bit to suit our tastebuds

and didnt go with the onions in them.

I guess you all would be quite familiar with DK's Recipe Marathon where bloggers

need to post 30 diffrent recipes on 30 consecutive days of a month starting right from

today.... So keep watching for 30 diffrent recipes from me......

INGREDIENTS:

White Bread---------------4-5 slices

Eggs------------------------3 large

Milk------------------------1/4 cup

Coriander Leaves---------1tsp finely chopped

Green chillies-------------1-2 chopped

Pepper---------------------1/4 tsp

Salt,Oil--------------------as required

Ginger-garlic paste-------1/4tsp

Allspice powder-----------1/4 tsp

DIRECTIONS:

1.In a bowl take 1/4 cup milk, beat the eggs and whisk properly .

2.To the whisked egss add Salt,Pepper, Allspice powder, finely minced green chillies,finely minced cilantro. Whisk properly till all the spices are thoroughly mixed without forming lumps.

3.Heat a small pan and add tsp of oil.

4.Transfer the a small amount of egg mixture sufficient enough for a couple of slices to a wide enough/squared bowl and Place each side of a slice alternatively once in the bowl and slightly press in for 4 secs .Placing for a more time will make the slice smell eggy and soggy.

5.Immediately fry turning regularly till it turns golden brown and thoroughly cooked else they smell/taste real bad...u may feel the rawness too.. soo fry until the egg is cooked around .slice it up or just eat it as a whole slice.

6.One thing about these slices is that they doesn't taste that good when cold.... So jump on...

Check out the other recipe marathon runners:1).DK2).Siri3).Srivalli4).Ranji5).PJ6).Curry Leaf7).Medha8).Priya9).Bhawana10).Ruchi11).Arundathi12).Kamala13.)Divya Kudua14.)Roopa