MINI-IDLY- WADA- CHUTNEY-SAMBAAR. IDLY: 1. Soak 1 cup Urad Daal, 3 cups Rice Rava, and fistful prepared Rice for 6 hours. 2. Grind and let ferment overnight. 3. Next day, add Salt, and prepare Idlys in mini Idly maker. 4.remove when cool and keep aside. WADA: 1. Soak Urad Daal overnight. Next day, just before its time to serve,grind to a fine paste. Add Cumin seeds, coarsely ground Peppercorns, finely sliced green chillies, chopped Coriander, and Salt. 2. Fry small Wadas in hot Oil, and keep aside. CHUTNEY: 1. In a Mixie, add the Following: fistful soft Chana Daal , green Chillies, small piece of Ginger, Salt, Sugar, Jeera, some Curds, and grind to a coarse paste. 2. Then add 3 cups fresh grated Coconut, chopped Coriander, some Milk and churn once, just enough so that the Corainder is finely crushed, but the chutney does not get a green color because of the pulped coriander. 3. For tadka, heat Oil in pan, add Mustard seeds, Jeera, dry red Chillies,Curry Patta. Let cool. Mix in Chutney. SAMBAAR: Ingredients: 1. 1 cup Toover Daal. 2. 2 Onions, chopped. 3. 1 large Tomato, chopped. 4. 1 cup chopped veggies( Brinjals, Peas, Potatoes etc). 5. Tamarind paste, Jaggery, Sambaar masala, plain red Chillie powder, Salt, Haldi according to taste. 6. Tadka:Oil, Mustard seeds, Jeera, Curry Patta. Method: 1. Boil Toor Daal in pressure cooker, mash and keep aside. 2. Heat Oil in a pan, add Mustard seeds, Jeera, Curry Patta. Add chopped Onion, and sauté till pink. Then add chopped Tomatoes, Small cubed Potatoes, plain red Chillie powder, Haldi, Sambar Masala, Tamarind pulp, Jaggery, Salt and stir. Add glass of water and boil till the Potatoes are almost done. Then add finely cubed Capsicum, Brinjal. Add shelled green Peas. After it cooks, add the mashed Daal, and fresh chopped Coriander, and boil for another few minutes. Tip in a serving bowl. TO SERVE: Place mini Idlys, some Wadas, in a shallow soup bowl. Pour some chutney on it. Then pour some hot Sambaar, and a dollop of home-made fresh Butter, and serve steaming hot.
Posted on: Mon, 17 Mar 2014 15:55:19 +0000
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