Idli Tikka
Servings - 2 - 3
INGREDIENTS
Semolina - 300 grams
Curd - 200 grams
Salt - 1 teaspoon
Water - 250 milliliters
Fruit salt - 1 tablespoon
Water - 10 milliliters
Water - 500 milliliters
Yogurt - 100 grams
Fresh cream - 100 grams
Gram flour - 1 tablespoon
Paprika - 1 teaspoon
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Green chili - 1 tablespoon
Salt - 1 teaspoon
Dry mango powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Tandoori masala - 1 teaspoon
Oil - 20 milliliters
Bell pepper - 120 grams
PREPARATION
1. In a mixing bowl, add 300 grams semolina, 200 grams curd, 1 teaspoon and mix it well.
2. Add 250 milliliters water and mix it well to make a thick batter.
3. Rest the batter for 5 minutes.
4. Add 1 tablespoon fruit salt, 10 milliliters water and mix it well.
5. Pour the batter into a idli moulder.
6. Take a pot, add 500 milliliters water and bring it to a boil.
7. Place the idli moulder inside it.
8. Cover it with lid and steam for about 10 - 12 minutes.
9. Open the lid and remove the idli moulder from it.
10. Cut it into pieces and keep aside.
11. In a mixing bowl, add 100 grams yogurt, 100 grams fresh cream, 1 tablespoon gram flour, 1 teaspoon paprika, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon dry mango powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon tandoori masala, 20 milliliters oil and mix it well.
12. Then, add 120 grams bell pepper, prepared idli and mix it well.
13. Soak skewers in water for 30 minutes.
14. Skewer the idli and bell pepper in it.
15. Place it on a baking tray.
16. Preheat the oven to 350°F/180°C. Bake for 15 - 20 minutes or until golden brown in color.
17. Remove it from oven.
18. Serve hot.
Rice Idli With No Oil Sambar
Servings - 2 - 3
INGREDIENTS
(For No Oil Sambar)
Soaked split pigeon peas - 200 grams
Water - 800 milliliters
Salt - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Dry red chili - 4
Mustard seeds - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon
Asafoetida - 1/8 teaspoon
Curry leaves - 10 - 12
Onions - 80 grams
Tomato - 160 grams
Green chili - 1 tablespoon
Carrot - 80 grams
Green beans - 70 grams
Cauliflower - 75 grams
Eggplant - 80 grams
Salt - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Coconut - 30 grams
Water - 700 milliliters
Sambar masala - 2 teaspoons
Tamarind pulp - 50 milliliters
Coriander - 2 tablespoons
(For Rice Idli)
Soaked rice - 400 grams
Soaked white lentils - 200 grams
Salt - 1/2 teaspoon
PREPARATION
(For No Oil Sambar)
1. Take a pressure cooker, add 200 grams soaked split pigeon peas, 800 milliliters water, 1/2 teaspoon salt, 1/2 teaspoon turmeric and cover it with lid.
2. Cook until you hear 2 whistles.
3. Open the lid and remove it from heat.
4. Take a heavy skillet, add 4 dry red chili, 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, 1/8 teaspoon asafoetida, 10 - 12 curry leaves and stir for 1 - 2 minutes.
5. Then, add 80 grams onions and fry till translucent.
6. Add 160 grams tomato, 1 tablespoon green chili and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Now, add 80 grams carrot, 70 grams green beans, 75 grams cauliflower, 80 grams eggplant and mix it well.
9. Cook for another 5 - 7 minutes on medium heat.
10. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric, 30 grams coconut and mix it well.
11. Then, add 700 milliliters water and mix it well.
12. Add 2 teaspoons sambar masala and mix it again.
13. Cover it with lid and cook for 10 - 15 minutes on medium heat.
14. Open the lid and give it a nice stir.
15. Now, add the cooked dal in it and mix it well.
16. Add 50 milliliters tamarind pulp and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 2 tablespoons coriander and mix it well.
19. Cook for another 3 - 5 minutes.
20. Remove it from heat and keep aside.
(For Rice Idli)
1. In a blender, add 400 grams soaked rice and blend it into a paste.
2. In a another blender, add 200 grams soaked white lentils and blend it into a paste.
3. Transfer the mixture into a bowl, add the blended rice, 1/2 teaspoon salt and mix it well.
4. Rest the batter for 6 - 7 hours.
5. Pour the batter into the idli maker.
6. Heat some water in a pot, add the idli maker in it.
7. Cover it with lid.
8. Steam for 10 - 12 minutes.
9. Open the lid and remove it from heat.
10. Serve with prepared sambar.
