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FunFunky.com Funky Web that Spreads Joy Around You 2017-04-08T12:54:04+06:30 http://www.funfunky.com/feed.php?f=46&t&mode 2017-04-08T12:54:04+06:30 2017-04-08T12:54:04+06:30 http://www.funfunky.com/viewtopic.php?t=39118&p=195100#p195100 <![CDATA[Recipes Corner • Delicious Cauliflower Casserole]]> ]]> 2012-05-04T11:19:04+06:30 2012-05-04T11:19:04+06:30 http://www.funfunky.com/viewtopic.php?t=29765&p=147858#p147858 <![CDATA[Recipes Corner • Fried Vegetable Idli]]>

Idli batter is prepared with idli rawa and urad dal. Choice of raw vegetables are finely chopped and cooked in oil and added to the Idli batter. Fried vegetable dlis are steamed till soft and fluffy and can be served with any chutney of your choice.
Makes: around 8 Fried Vegetable Idli.
Ingredients:
Urad Dal 1/2 Cup
Idli Rawa 1 Cup
Onion 1/2 Small
Tomato 1 Small
Green Bell Pepper 2 Tbsps
Red Bell Pepper 1 Tbsp
Yellow Bell Pepper 1 Tbsp
Cilantro few Sprigs
Green Chiles 1
Peas 2 Tbsps
Cumin Seeds a big Pinch
Salt to taste
Oil 1 Tbsp
Ghee a Dollop
Method of preparation:
Peel the onion.
Wash the bell pepper, tomato and cilantro.
Remove stems, wash and finely chop the green chiles.
Finely chop the tomato, onion, bell peppers and cilantro.
Soak urad dal in water for 3 – 4 hours.
Soak idli rawa in water for around half an hour.
Grind the urad dal into smooth paste and remove onto a mixing bowl.
Squeeze out most of the water from the idli rawa and add the idli rawa to the urad dal paste.
Mix thoroughly and add few tbsps of water if the mixture is too thick.
Leave the batter aside and let the batter ferment for atleast 2 – 3 hours.
Heat oil in a pan, add cumin seeds and fry for few seconds.
Then add the chopped onion, green chiles, bell peppers, peas and tomato in to the pan.
Cook for around 2 – 4 minutes until all the vegetables are cooked.
Remove from heat and cool the mixture to room temperature.
In a mixing bowl, mix together idli batter, cooked mixture and salt if necessary.
Grease the idly moulds with little ghee.
Pour around 3 – 4 tablespoons of the prepared vegetable idli batter into each mould.
Steam the idly for 8 – 10 minutes and remove from heat.
Let the idlis stand outside for couple of minutes before removing the idlis from idli moulds.
Apply a drop of ghee to each idli to avoid drying before serving.
Serve fried vegetable idli with coconut chutney or any spicy chutney of your choice.

Notes: Refrigerate any remaining batter for next time.
Suggestions: If the idli is still wet inside, steam them for couple more minutes and let them stand for few minutes outside.
Variations: Add your choice of vegetables to the oil if desired.
]]>
2011-02-06T19:28:44+06:30 2011-02-06T19:28:44+06:30 http://www.funfunky.com/viewtopic.php?t=27495&p=138483#p138483 <![CDATA[Recipes Corner • Quick Cilantro Rice, Kothimera Annam.]]> ]]> 2011-01-16T15:01:58+06:30 2011-01-16T15:01:58+06:30 http://www.funfunky.com/viewtopic.php?t=27357&p=137986#p137986 <![CDATA[Recipes Corner • Methi Rice(Fenugreek Leaves Rice)]]>
Fenugreek leaves are separated and washed. They are then cooked along with onion, tomato and other whole and powdered spices. Basmati rice is added to the fenugreek leaves mixture and cooked till fluffy. Serve methi rice with your choice of raita.
Makes: around 2 Servings of Methi Rice.

Ingredients:

Basmati Rice 1 Cup
Fenugreek Leaves 2 Cups Packed
Onion 1 Small
Tomato 1 Large
Green Chiles 2 – 3
Ginger Garlic Paste 1/2 tsp
Garam Masala Powder 1/2 tsp
Red Chili Powder 1/4 tsp
Turmeric Powder 1/8 tsp
Bay Leaf 1
Mace a Small Piece
Cardamom 1
Cinnamon 1 inch Stick
Cumin Seeds 1/4 tsp
Salt to taste
Oil 1 Tbsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Separate and wash the fenugreek leaves.

Heat oil in a pan, add cumin seeds, cinnamon stick, green cardamom, bay leaf and mace.
Fry till aromatic or until spices turn light brown, add chopped onion, ginger garlic paste and green chiles.
Fry till onion turns light golden brown, add fenugreek leaves, chopped tomato and salt.
Cook till tomatoes turn soft and stir in red chile powder, garam masala powder, turmeric powder, basmati rice and fry for a minute or two.
Pour a cup and quarter of water and cook covered on low flame till rice absorbs all the moisture.
Remove from heat, cool to room temperature, fluff up the methi rice.
Garnish with roasted cashews and serve methi rice with your choice of raita.
Notes: Grind a tbsp of coriander seeds, half inch cinnamon stick, a clove and a red chile for fresh garam masala.

Suggestions: Make sure spices are not burnt.
Variations: You can also add chopped potato or peas to the mixture along with tomato.
Other Names: Methi Rice, Menthi Kura Annam, Fenugreek Leaves Rice.

]]>
2010-11-28T13:02:22+06:30 2010-11-28T13:02:22+06:30 http://www.funfunky.com/viewtopic.php?t=27099&p=136772#p136772 <![CDATA[Recipes Corner • Apple Pickle]]> Makes: around a Cup of Apple Pickle.

Ingredients:

Raw Tart Apple 1
Red Chile Powder 2 Tbsps
Mustard Seeds 1 tsp
Fenugreek Seeds Powder 1/8 tsp
Lemon Juice 1 tsp
Salt 1 Tbsp

Chana Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and grate the apple on thicker side of the grater.
Grind mustard seeds into fine powder.

In a mixing bowl, add roasted fenugreek seeds powder, red chile powder and salt.
Mix thoroughly and add grated apple, mustard seeds powder and lemon juice.

Heat oil in a small pan, add all talimpu ingredients in order.
When chana dal changes color, remove from heat.
Let the oil cool to room temperature and add to above pickle bowl.
Give the pickle a good stir and store it in a tight jar.
Ready to use after a few minutes of standing time.
This apple pickle stays for few days if refrigerated.
Notes: Make sure to choose raw apple with less moisture.

Suggestions: If the apple pickle is not tart enough, add more lemon juice. You can also finely chop the apple.
]]>