CHATPATTI STUFFED IDLI

CHATPATTI STUFFED IDLI

 

 

1  cup idli batter

 

For the stuffing

1 boiled potato  and mashed

2 green chilies finely chopped

1/2 teaspoon salt

1/4 teaspoon turmeric powder

2  tablespoon onion’s finely chopped

handful cilantro chopped

3/4 teaspoon lemon juice

pinch garam masala

1 teaspoon oil

1/2 teaspoon mustard seeds

 

Heat the oil in a skillet, place mustard seeds. Once crackles, add onion’s and fry till transparent. Add chopped chilies, mashed potatoes, salt and turmeric powder. Sauté until well combined. Turn the heat off ,add cilantro, garam masala and lemon juice, mix well. Dived   into small portions and prepare small petty, lightly pressing with your palms. Set aside.

 

Grease the idli stand with oil, pour a tablespoon of idli batter and place the petty on the batter. Pour another spoonful of the batter to cover the petty. Place the idli stand in the preheated steamer and steam for 15 minutes.

Place idli  in the plate. Drizzle salted yogurt, green chutney, tamarind chutney. Sprinkle  red chili powder, sev, pomegranate  and garnish with finely chopped cilantro. Enjoy masala daar,chatpatti idli.

 

 

 

 

 

 

METHYA KERI PICKLE

METHYA KERI

 

4 cups row mango cubes

1 cup split fenugreek seeds

1/2 cup split mustard seeds

1/4 cup red chili powder

1 teaspoon asafetida

3 cups oil

1 tablespoon turmeric powder

1/4 cup  sea salt

 

Wash and cut the mangoes into  cubes.   In a bowl combine mango cubes, salt and turmeric powder, mix all together and set aside for couple hours. Squeeze out all the extra juices  from the mango cubes and place them on a clean  cloth and set in the shade to dry   for 3 to 4 hours. Combine all the  above dry spices in a large bowl ,add mango cubes and mix well.  Pour the oil over the mangoes and mix well. Place into sterilized  mason jar, close the lid and keep at the room temperature for 2 to 3 days. Refrigerate  the pickle.

 

 

Note : Make sure mangoes should submerge in oil.

 

 

SWEET LEMON PICKLE

SWEET LEMON PICKLE

 

 

 

15 ripe lemons

2 tablespoon salt

1 teaspoon turmeric powder

 

Wash the lemons and dry thoroughly.  Cut into quarters, place in a bowl. Add salt and turmeric powder, mix well. Place in the mason jar, cover and keep the jar in the sun. Shake  the jar twice a day ,until  tender. Takes about 3 weeks.

 

For the syrup

3/4 cups sugar

1/2 cup water

Pinch asafetida

2 tablespoons chili powder

1 tablespoon oil

Prepare sugar syrup on medium heat stirring in between, till three threads. Turn the heat on low, add pickled lemons and cook for about two minutes. Turn the heat off. Add asafetida, chili powder and oil. Mix well and let cool completely . Place the pickle in the jar and enjoy khatu mithu athanu

 

 

CHURMA LADWA

 

CHURMA LADWA

Rakhi is special occasion that reminds me of my brothers. Bhaiya more rakhi ke bandhan ko nibhana , bhaiya  more ..choti bahen ko na bhulana …… dekho ye nata nibhana, nibhana bhaiya more………..

 

 

 

3 cups wheat flour ( coarse )

1/4 cup gram flour

1 cup melted ghee + 1/2 cup ghee

3/4 cup milk

1 1/2 cup soft jaggery

1 teaspoon cardamom powder

1/2 teaspoon nutmeg powder

2 tablespoons khus khus ( poppy seeds)

ghee for frying mutya

 

In a bowl, combine wheat flour, gram flour and  1 cup melted ghee mix well. Add milk little at a time and knead the dough. Divide the dough in to small balls and press with your fist and give muthya shape,keep  aside. Heat the ghee in  kadai and deep fry the muthyas on low heat ( 5 to 6 minutes) till the muthyas are cooked and turns golden brown. Remove and place on kitchen towel let cool completely. Break muthyas in to small pieces and grind in the food processor . Sieve through chaini ( sieve) place in a large bowl add cardamom powder, nutmeg powder and  mix  well.  In a sauce pan add remaining ghee  and heat the ghee on medium heat, add jaggery and mix for just couple minutes until the jaggery is melted. Pour in the prepared flour mixture and mix well.   Take handful of the mixture into your palms and squeeze the mixture between your palms and shape into ladwas. Garnish with khus khus. Enjoy!