Kebabs with Tempering Green Chutney Have fun with family and friends, lets count how many some one can eat this? Ingredients For Kebabs 6-8 medium sized idlis 1/4 cup grated carrots 1/8 cup green peas (I used frozen peas) 1/2 tsp red chili powder (cayenne pepper) Chopped Cilantro Pinch of garam masala Pinch of turmeric Salt to taste 1 tbsp oil + oil for roasting the patties 1/4 cup boiled potato (if required) For Chutney 1/4 cup roasted channa dal (phutane/putnala pappu) 1/4 cup grated fresh coconut 1/4 cup cilantro 1-2 green chilies (bird eye chilies) Salt to season Water as required For tempering the chutney 2 tbsp oil A pinch of asafetida (Hing) 1/4 tsp mustard seeds 1 tsp urad dal (split black lentils) Directions For the chutney, blend all ingredients for the chutney in a blender using water as required. Set aside. For the chutney tempering, heat oil in a small pan. Add mustard seeds. When they begin to crackle, add asafetida and urad dal and roast till urad dal turns golden. Turn the heat off and set aside. Mash the idlis and set aside. To make the kebabs, heat oil in a pan. Add chili powder, garam masala and turmeric into the hot oil. Roast for about 10 seconds, add the frozen green peas and grated carrots. Add the salt and mix well. Add the mashed idlis, chopped cilantro and mix well. Turn off the heat and let it cool. Make kebab like patties with the mashed idli. Although I have not used, if you find it difficult to shape the idlis, mix with mashed potatoes to help bind. Roast the kebabs on a pan/griddle using oil. The idlis tend to stick to the pan, keep flipping them carefully with the help of oil. Transfer small amounts of chutney into shot gasses. Drizzle the tempering over the chutney. Poke a toothpick/skewer into the kebabs and let the idlis rest across the shot glasses. For those who doesnt know how to make idlis. Idli Recipe INGREDIENTS (measuring cup used, 1 cup = 250 ml) 1 cup basmati rice or sona masoori rice or regular rice 1 cup parboiled rice ½ cup urad dal/black gram, skinned whole or skinned spilt ¼ cup poha/flattened rice ¼ tsp methi seeds/fenugreek seeds water as required salt oil to apply to the idli moulds INSTRUCTIONS pick and wash both the rice and urad dal. soak the rice and poha in water for 4-5 hours. soak the urad dal with methi seeds separately for 4-5 hours. drain the soaked urad dal. reserve the water. grind the urad dal, methi seed with some of the reserved water till you get a smooth and fluffy batter. grind the rice to make a smooth batter. mix both the batters together in a large bowl or pan. add salt and mix well. cover and let the batter ferment for 8-9 hours. after the fermentation process is over, the batter will become double in size and rise. gently mix the batter. grease the idli moulds. pour the batter in the moulds steam the idlis in a pressure cooker or steamer. if using pressure cooker remove the vent weight.whistle. steam for 10-12 mins or until the idlis are done. remaining batter can be stored in the refrigerator.
Posted on: Wed, 24 Dec 2014 09:44:29 +0000
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