Pudina Idli / Mint Idli

I thought of making some thing special for this republic day.. But you know I'm all time busy with cleaning & setting house for my In-Laws who are coming next month.This is a old post I made for Independence day & reposting it for republic day. 

Coming to recipe these Idli's are filled with flavor of pudina/mint in every bite. If you allow the batter to ferment a bit for one day it tastes even better. 

You can serve them for breakfast or dinner along with coconut or peanut chutney.

Ingredients

For Idli

11/2 of urad dal

3 cups of Idli rava

Salt

For Stuffing

1 Cup pudina finely chopped

2 green chili's

1 cup finely chopped onion

Carrot for garnishing (optional)

Soak urad dal overnight or attest for 6 hrs to 8 hrs. Soak the rava for 1hr.

Grind dal to a fine paste. Now squeeze water from rava and add to the batter. Now add salt to the batter and mix it well.

*** Allow the batter to ferment for 1 day to get better taste. You can make atleast 40 Idlis with this measurement. 

For Mint Idli  

  

Mix mint, onion & green chili's to the batter. 

Now greese idli plates with little ghee ( Idlis won't stick to the plate. They come out clean.) and fill plates ith batter.Garnish with carrot on top if you like.

Heat the idli cooker with 11/2 cup of water & place the idli plates inside. Close it with a lid. & allow it to cook for 20mins to 30 mins.

Switch of heat and allow it to cook. Now remove the idli's and serve them with Ghee. 

Out Come: Those Idli's were heavenly. 

Egg Shells

This pic goes to Susan's Black and White Wednesdays !

Besan Ladoo

Happy Sankranti/ Pongal Friends... 

I was just breaking my head on what should I do for Sankranti. Giving a end to my thoughts I decided on making " Besan Ladoo" becoz hubby dear loves them. 

My mom use to make "Ariselu & Murukulu" for this festival. I don't know if there is any relation to "Ariselu" & to this festival, but all our neighbors would be busy making them. 

I was planning for drawing some "Rangoli" tomorrow in my balcony so that I won't be missing any part of the festival in US. I know we can't replace India, still got to adjust with our customs in new environment.

Adapted this recipe from Manjula's Kitchen.I followed her recipe & it came out perfect. 

Ingredients :

1 Cup besan/ Senagapindi / Kadalai Maavu flour

1/2 Cup ghee melted 

1/2 Cup sugar

1 Tsp elachi powder

2 Tbs sliced cashew

1 Tbs sliced almond for garnish (Optional)

Heat a pan with 1 tbs ghee. Add besan to pan & keep stirring it. Besan will turns golden color or a nice aroma comes once it starts turning golden color. 
Switch off heat and cool besan till you can handle it with your hand.Mix sugar, elachi & cashew to besan. Now add the rest of ghee to the mixture & mix the ingredients well.Now take a hanfull of mixture & shape it in to a ladoo. Repeat the same with rest of the mixture.Now dip them Garnish them with almonds on top & ladoo is ready to serve. 

Note :
1.Some time the mixture will be to dry to roll on, sprinkle little say 2tsp milk and it will be easy to roll on. 

3. Once ladoo are rolled you can dip them in ghee for a perfect taste or you can just add the ghee as I have done.
4. Add 3/4 tsp of sooji if you are using plain besan.