Tuesday, January 22, 2008

Fool proof idli


first set
4 cups idli rice
1/2 cup raw rice like sona masoori

second set
1.5 cups urad dal broken or whole doesn't matter
1 spoon methi seeds

wash and soak first set together in one vessel and second set together in one vessel
refrigerate over night

grind urad mixture first with as little water as possible, so that it is a thick smooth paste

grind rice mixture now , dont add too much water add only as needed. Add the rice batter to the batter you got by grinding urad mixture

mix nicely with hand not with a spoon. add salt as per your taste and leave batter in a closed space, best bet is your wooden counters... to rise. During summer even if you leave it on table the batter will rise. Say for about overnight or 6-8 hours

The way to test if the batter has risen is by using a spoon, if you dislodge the batter it will be have a spongey texture rather than the thick batter you ground.

before preparing idli spray idli mold with pam, then add say about 1.5 cups of water to batter to thin out.(This is needed only if you have very thick batter if you have moderatly thin batter , dont add this water amount). Ladle the batter into idli mould and steam for 15 minutes
Yummy idli ready

Note: Make sure you dont add too much water during grinding as thin batter will lead to bad idilis.

Thursday, January 17, 2008

Tomato rasam


2 teaspoon ghee

½ spoon mustard

½ spoon jeera

Pinch of hing

2 spoon rasam powder

Salt as per taste

Sugar ½ spoon

Pepper powder ¼ spoon

4-5 curry leaves

2 spoon cut coriander/cilantro leaves

2 medium sized tomatoes or 3 small tomatoes finely diced

2.5 cups water

½ spoon tamarind paste


Take a pan, add ghee, add mustard jeera, when splutters add hing half of the curry leaves, and tomatoes

Sauté for a minute add rasam powder, water, salt, tamarind. mix and bring to boil

Add sugar, pepper powder, remaining curry leaves and cilantro, simmer for few minutes serve


if u want different lemony taste use lemon juice instead of tamarind but when using lemon juice add just before serving not while cooking
Instead of fresh tomatoes use canned whole tomatoes they make rasam even more tasty as they are canned when they are extremely ripe
U can even add ½-3/4 spoon of tomato paste to give it a body, it enriches rasam