Rava Corn Meal Idli with Fried Coconut Chutney

We have idli and dosa for most of the weekends as I get much time to prepare chutney and sambar which will be a nice combination. Today I thought of making idli for dinner, but didn't have any batter. So thought of this instant idli batter which is more healthier by adding vegetables to it. These idli's came out so good and it tasted better than the usual idli's.

I did make a little bit different way from the regular coconut chutney. So I named it as Fried Coconut Chutney. Click on the link to see the recipe. You can also see my recipe for Vegetable Sambar too.

Ingredients:

------------

for Idli Batter:

---------------

1 cup Rava

1/4 cup Yellow Corn Meal

1 cup thick Yogurt (I used Greek yogurt just for a change, you can use normal yogurt or 2 cups of buttermilk avoiding - if using buttermilk avoid adding water)

3/4 cup water

2 tbsp Eno (Fruit Salt)

Salt to taste


Vegetable filling:
-----------------
1 English Cucumber chopped with skin on
1 small Onion chopped
1 Green Chili chopped
1/4 tsp Ginger
1 small carrot grated
10-12 French Beans chopped
1/4 frozen or fresh Green Peas
1/4 cup Cilantro chopped
Note: You can use any choice of vegetables
Salt and Pepper to taste.
2 tbsp crushed Curry leaves
1/4 tsp Mustard seeds
1 tsp Oil


Method:
---------
1. Mix all the ingredients for the batter from the batter ingredients and keep it aside for about 15 mins to raise.
2. In a add oil, when it's hot add mustard seeds, add curry leaves and onion and green chilies, saute it for about a min.
3. Add the chopped vegetables onions, beans and carrots and saute it for about 3 mins or until they are 1/2 cooked.
4. now add the green peas and saute it again for 2 mins.
5. Now add the cucumber and saute it for about 1/2 min.
6. Add salt and pepper and add off the flame and mix well adding cilantro to it.
7. Add this vegetables to the idli batter and mix well.

8. In a idli cooker or pressure cooker grease the idli plates with a bit of oil and pour the batter and steam the idli's without whistle for about 15 mins in medium high heat or after you get steam you can cook if for more 7 mins, you can choose either way.
9. Off the flame and let it rest for about 5 mins and then open and keep it for more 2 mins before removing the idli's. Else it will be mushy, it needs to cook down a bit.

10. This is very tasty when served with this Fried Coconut Chutney and Vegetable Sambar.

Basundhi - With Love to My Dear Paati!!!!!

Basundhi, most favourite Sweet of  my Dear Grand-Mom. It was her First Anniversary on 8th March, 2011. I made her favourite Sweet as an Offering to her. She was 92 years old. Though it is an year, since she left us, we still couldn't digest the fact, she is not there. I didnt want to keep her Photograph on wall, to keep me reminding that she is no more!!!! 

When i came back here, i brought her saree, which she wore for my brother's engagement. And my brother took her Glasses to keep it as an Memoir/Blessing from her.  She used to wear Nighty @ home, but wore saree for the function. She Loves her grand-son so much!!! Wanted to see his wife, Saw there engagement and passed away after 15 days, even without giving us a sign, that she has received her call. We Humans, always want more of what we have. I Feel, i could have had more time with her. But, whom am i to decide that!!!!!! Hope She is listening to us, Love you Paati!!! We really miss u a lot!!!! 

Ingredients

2 Litres Full Fat Milk

1 Cup Sugar

3-4 tbsp Almond Meal

1/4 Cup Chopped Almonds

1/4 Cup Chopped Pista

2 tsp Cardamom powder(I forgot to add this)

3 pinches of Saffron, Soaked in 2 tbsp of Warm Milk

Method

In a Heavy-bottom Pan, Boil Milk. Simmer the flame, when it begins to boil. Add 2 spoons to  boiling milk to avoid burning of milk. Stir the Milk and Scrape the Pan-Side and return it to the boiling milk. When the Milk reduces to 3/4 of its quantity, add saffron Soaked Milk to this and Sugar. Keep Stirring often and scrape the sides and stir the malai in to the milk.

When Milk reduces to half its quantity, add the almond meal and Chopped nuts and Stir Well. Wait for the milk to Turn Creamy nad Change Colour to a Golden yellow. Switch off the Stove. Serve Chill. Some Like my Hubby might like it warm too!!!! Go ahead and enjoy this Healthy, Creamy n Yummy Dessert!!!
Sending this to AWED-Indian Cuisine, happening @ Taste of Pearl City, Event by DK

Carrot Kheer/Payasam

Red, juicy carrots are in season and these varieties are prefect for Gajar ka halwa. And the weather is best for warm desserts. Another warm dessert is the delicious kheer. Its very easy to make and no grating involved as in halwa. It gets done with minimal effort. Here is how I make it.

You need

• Carrot - 4, long ones
• Milk - 500 ml
• Sugar- 1/2 cup
• Ghee - 1 tspn
• Raisins,Cashews - 1 tblspn
• Cardamon powder -1/4 tspn

 

Method

 

Wash and peel the carrots. Cut into half inch thick roundels. Cook the carrots with 1/4 cup of milk in the pressure cooker. Leave the cooked carrots to cool. Puree the carrots not so very fine. Boil the milk and stir in the carrot puree. Cook till the milk+carrot mixture thickens. Add sugar and it will thin the kheer. Boil till it starts thickening. Add roasted cashews, raisins and cardamom powder. Remove from fire. Serve warm or chilled as you wish.

 

P.S - Grinding some cashewnuts along with carrots will give a more rich and creamier kheer.