Soft Idlis ( South Indian Special)

Soft Fluffy Idlis
Idlis are one of the traditional South Indian recipe, which is served as a breakfast or tiffin item in most of the homes. Which are easily digested and prepared with minimum ingredients....even it can be served any time. 

To make it soft, fluffy, spongy only ingredients and measurement plays an important part. When measuring ingredients take the same cup to measure rice and dhall and we need to take heaped cups of both ingredients.
1.We need to wash both rice and dhall well atleast 3-4 times.
2. Soak Idli rice for atleast 2.5 hrs before you grind, but for whole urud dal only 45 min before is enough.
3. Wash and soak idli rice first. After 2 hrs wash and soak urud dal.

There is a slight variation in measurement, when you grind in Mixie and Wet grinder.
For Mixie 1:3....1 whole urud dal: 3 Idli rice...

Ingredients: ( Wet grinder)

Idli rice - 4 cups
Whole urud dal - 1 cup
Methi / Fenugreek seeds - 1 tsp
Salt to taste

Method:
# Soak idli rice and urud dal separately.
With urud dal add methi seeds and soak.

# Whether using wet grinder or Mixie always grind whole urud dal first and just Sprinkle little water and with your hand give a mix in every 10 min. To get a nice fluffy dough.

# Always use hands as with our body heat the idli batter will get furmented well.

# Once urud dal is grinded well....remove from the grinded or Mixie.

# Idli rice should be grinded well and smooth batter.... while grinding rice add salt according to your taste.

 #Remove the rice batter in a vessel and add urud dal dough and mix well with your hands. 

#If you are preparing dosa can use the batter immediately...but for Idlis need to wait for 7-8 hrs for furmentation.

# Once furmented can store in refrigerator.

# Atleast 1/2 hr before you prepare your Idlis, need to keep the idli batter out of the refrigerator.
# Give a nice mix..from the batter you can find whether your Idlis will be fluffy and soft.

# In an idli steamer add water, Grease oil in idli plates and steam for 20-25min.
# Check with a knife, if it comes out clean that means your Idlis are done.

Allow for few minutes and with the help of a spoon...dip it in water then remove the Idlis from plate.
Serve with Chutney or Sambar.
Pl. do try and provide your comments.
Thank U!

Gujiya (Airfried)

Gujiya / Somasi ( Airfried Recipe)
Gujiya's are one of the most popular dessert recipe of India. Some call it as Somasi, and you can give number of variation's with sweet as well as a savoury recipe.

Today I am sharing a Gujiya with khoa, grated coconut, and nuts filling....as I am going to add my powdered sugar in filling.....so that it remains crisp and can be stored for number of days. You can even deep fry it in medium hot oil. 

Ingredients:

All purpose flour - 150 grms

Ghee / butter - 2 tsp
Chilled water - 1/2 cup (as required)
Filling:
Khoa / Mawa - 50-60 grms
Powdered sugar - 50 grms (1/2 cup)
Cardoman powder - 1 tsp
Grated coconut - 2 tablespoons
Chopped cashew's, raisins and almonds
Ghee - 1 tsp

Oil - 1 tablespoon

Method:

# Knead dough for Gujiya with all purpose flour, ghee and chilled water. It should be smooth and stiff. Let it rest for 15 min.

# Heat a pan, add ghee, khoa and fry till pink in Colour add grated coconut, nuts, powdered sugar and switch off the stove, add cardoman powder, mix well.
# Let it come to room temperature.

# Prepare marble size balls of the dough and roll it.

# Keep the filling on one half and close the other side, by applying water and make impression using fork to get a design. 
#Preheat Airfrier at 180'c for 5 min.

# Place gujiya in Airfryer and fry at 180'c for 10 min... inbetween turn the Gujiya and brush oil to other side also.

# Gujiya's are ready to serve.

* You can even bake them @ 170'c for 12-15 minutes.

Do check in between.

Pl. do try and provide your comments.
Thank you.

Vangi Bath ( Brinjal Rice)

Vangi Bath (Brinjal Rice)
Vangi Bath or Brinjal Rice is one of the most famous recipe of Karnataka's cusine. Very easy and delicious recipe which can be served, during lunch time, or for parties or even can be packed for outdoor or picnic.

Ingredients:

Brinjal - 2 medium size chopped
Onion - 1 medium size
Cooked Raw Rice - 1 cup
Poppy seed - 2 tsp
Cinnamon - 1 inch
Grated coconut - 2 tablespoons
Cardoman - 2-3 nos
Tamarind paste - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Asafatedia - 1/2 tsp
Mustard - 1 tsp
Channa dal - 1/2 tsp
Peanuts - 2 tsp
Curry leaves - few
Oil - 2 tsp
Ghee - 1 tsp
Salt to taste

Method:

# Dry roast poppy seed's, coconut, cinnamon, cardoman, curry leaves and make a powder.

# Heat a pan add ghee and oil together, add peanuts, once roasted, add mustard, Channa dal....when crackle, add onions.

# Once onion turns pinkish in colour, add brinjal and saute well adding turmeric powder, red chilli powder, salt and cook well adding tamarind paste or juice.

# Once oil separates from the sides, switch off the stove.

# In a pan, add cooked rice, brinjal masala, powdered masala and mix well.
Serve with any raita or waffers or papad.
As little jaggery can be added, but I avoided it
Pl. do try and provide your comments.
Thank you!