The smell in the air says it is Diwali time. Diwali brings smile on people faces as it is time of joy, cheer and to indulge in preparing some traditional delicacies.
We keep asking ourselves what is new this time in preparing a dish for Diwali breakfast and dinner? We turn the pages of a cook book for something special. As Diwali a colorful & glamours festival in all aspects & how about giving a colorful twist to the much loved idlis for a Diwali morning or night table with different accompaniments?
Like the appealing Diwali colors,giving appetizing hues to the food and presenting on a Diwali table can be both 'explosive in taste' & an appetizing eye appeal. So don't pause for a thought... just go with the recipe of 3-way colorful cocktail idlis. Easy and fun to make, also it fall in line with the global romance with vegetarianism.
Scroll down for the colorful recipe.
For the Idli batter:
250gm ( 10oz) parboiled rice
75gm (3 oz) split white black gram
1 teaspoon fenugreek seeds for the softness of batter.
1 teaspoon salt
Soak parboiled rice and split white black gram separatly for 4 hours in water. Let it be fully covered in water.
Grind black gram in 75 ml (2.5 fl oz) water to a fine paste. Grind parboiled rice coaresly and mix with the black gram paste. Add salt and leave it to ferment for 8 hours at room temperature. (around 30 degree C 70 degree F).
When fermented mix the batter with a ladle adding very little water. ( the batter shouldn't be watery. Keep the thickness.)
For the lemon Idli:
125 gm (5 oz) idli batter
1/4 teaspoon turmeric powder
2 teaspoon lemon juice.
Add lemon juice and turmeric to the idli batter and pour into a greased idli mould and steam for 10 minutes.
#####
For the curry leaf idlis:
How to make curry leaf powder:
100gm (5 oz) curry leaves
25gm (1 oz) split Bengal gram
1 Teaspoon cumin seeds
1 Tablespoon split white gram
15 gm (O.6 oz) whole dry red chilies.
Dry roast all the ingredients and grind into a coarse curry leaf powder.
Steam the plain idli batter in a idli mould for 10 minutes. cool it.
For the curry leaf idli heat 2 teaspoons ghee in a pan and put in the curry leaf powder. Toss in the plain idlis and mix the curry leaf powder with the idlis gently inside the pan.
#########
For the podi spice Idlis:
How to make Podi Spice powder:
2 teaspoons sesame seeds
50 gm (2 oz) split Bengal gram
25 gm (1 oz) split white gram
A pinch of asafoetida
20 gm (0.8 oz) dry whole red chilies
Salt to taste.
Dry roast all the ingredients and grind into a coarse powder. Heat 2 teaspoons ghee, add the podi spice powder and stir. Remove from heat and toss in the already steamed plain idlis gently.
#########
For the colorful Chutneys:
1.Beetroot and Coconut Chutney.
2.Cabbage Chutney.
Beetroot& coconut Chutney
30 ml (1 fl oz) refined oil
30 gm (1.2 oz) onions sliced
20 gm (0.8 oz) kashmiri red chilies
1 teaspoon split Bengal gram
1 teaspoon split white gram
30 gm (1.2 oz) tomatoes sliced
50 gm (2 oz) beetroots, boiled
100 gm (4 oz) fresh coconut grated
Salt to taste.
Heat oil. Saute onions, red chilies and lentils. Add tomatoes, beetroot and coconut and cook till the beetroot is tender. cool. Grind to a fine paste. Season and put in a serving bowl.
Cabbage Chutney:
2 tablespoons refined oil
15 gm (0.6 oz) green chilli
2 tablespoons split Bengal gram
30 gm (1.2 oz) onions sliced
150 gm (6 oz) cabbage, chopped
2 tablespoons fresh coconut grated
1/2 teaspoon turmeric powder
Salt to taste.
Heat oil add green chilli and lentils and temper. Add onions and saute. Add cabbage, coconut and tumeric powder and saute till the cabbage is cooked. Cool. Grind to a fine paste. Season and put in a bowl.
For arranging, insert the idlis in bbq bamboo skewers and place them on plates. Try you will love it as i loved doing it. Till then Happy Diwali cooking to everyone.
Please visit Foodie Friday
We keep asking ourselves what is new this time in preparing a dish for Diwali breakfast and dinner? We turn the pages of a cook book for something special. As Diwali a colorful & glamours festival in all aspects & how about giving a colorful twist to the much loved idlis for a Diwali morning or night table with different accompaniments?
Like the appealing Diwali colors,giving appetizing hues to the food and presenting on a Diwali table can be both 'explosive in taste' & an appetizing eye appeal. So don't pause for a thought... just go with the recipe of 3-way colorful cocktail idlis. Easy and fun to make, also it fall in line with the global romance with vegetarianism.
Scroll down for the colorful recipe.
For the Idli batter:
250gm ( 10oz) parboiled rice
75gm (3 oz) split white black gram
1 teaspoon fenugreek seeds for the softness of batter.
1 teaspoon salt
Soak parboiled rice and split white black gram separatly for 4 hours in water. Let it be fully covered in water.
Grind black gram in 75 ml (2.5 fl oz) water to a fine paste. Grind parboiled rice coaresly and mix with the black gram paste. Add salt and leave it to ferment for 8 hours at room temperature. (around 30 degree C 70 degree F).
When fermented mix the batter with a ladle adding very little water. ( the batter shouldn't be watery. Keep the thickness.)
For the lemon Idli:
125 gm (5 oz) idli batter
1/4 teaspoon turmeric powder
2 teaspoon lemon juice.
Add lemon juice and turmeric to the idli batter and pour into a greased idli mould and steam for 10 minutes.
#####
For the curry leaf idlis:
How to make curry leaf powder:
100gm (5 oz) curry leaves
25gm (1 oz) split Bengal gram
1 Teaspoon cumin seeds
1 Tablespoon split white gram
15 gm (O.6 oz) whole dry red chilies.
Dry roast all the ingredients and grind into a coarse curry leaf powder.
Steam the plain idli batter in a idli mould for 10 minutes. cool it.
For the curry leaf idli heat 2 teaspoons ghee in a pan and put in the curry leaf powder. Toss in the plain idlis and mix the curry leaf powder with the idlis gently inside the pan.
#########
For the podi spice Idlis:
How to make Podi Spice powder:
2 teaspoons sesame seeds
50 gm (2 oz) split Bengal gram
25 gm (1 oz) split white gram
A pinch of asafoetida
20 gm (0.8 oz) dry whole red chilies
Salt to taste.
Dry roast all the ingredients and grind into a coarse powder. Heat 2 teaspoons ghee, add the podi spice powder and stir. Remove from heat and toss in the already steamed plain idlis gently.
#########
For the colorful Chutneys:
1.Beetroot and Coconut Chutney.
2.Cabbage Chutney.
Beetroot& coconut Chutney
30 ml (1 fl oz) refined oil
30 gm (1.2 oz) onions sliced
20 gm (0.8 oz) kashmiri red chilies
1 teaspoon split Bengal gram
1 teaspoon split white gram
30 gm (1.2 oz) tomatoes sliced
50 gm (2 oz) beetroots, boiled
100 gm (4 oz) fresh coconut grated
Salt to taste.
Heat oil. Saute onions, red chilies and lentils. Add tomatoes, beetroot and coconut and cook till the beetroot is tender. cool. Grind to a fine paste. Season and put in a serving bowl.
Cabbage Chutney:
2 tablespoons refined oil
15 gm (0.6 oz) green chilli
2 tablespoons split Bengal gram
30 gm (1.2 oz) onions sliced
150 gm (6 oz) cabbage, chopped
2 tablespoons fresh coconut grated
1/2 teaspoon turmeric powder
Salt to taste.
Heat oil add green chilli and lentils and temper. Add onions and saute. Add cabbage, coconut and tumeric powder and saute till the cabbage is cooked. Cool. Grind to a fine paste. Season and put in a bowl.
For arranging, insert the idlis in bbq bamboo skewers and place them on plates. Try you will love it as i loved doing it. Till then Happy Diwali cooking to everyone.
Please visit Foodie Friday
Comments
Post a Comment