Prep Time: 10 minutes
Cook Time: 35 minutes
- Toor dal: 1 Cup
- Water: 3 Cup
- Salt: 1 ½ teaspoon or to taste
- Turmeric powder (Haldi): ¼ Teaspoon
- Carrot: 2 medium, peeled and cut into small pieces
- Tomato – 2, chopped
- Onion: 1 small, chopped
- Curry Leaves: 4-5
- Dried Red chili: 1
- Garlic cloves: 2, chopped
- Ginger: ¼-inch piece, chopped
- Green chili: 1, chopped
- Oil: 1 Tablespoon
- Mustard Seeds: ¼ Teaspoon
- Sambar powder: 2 Tablespoon
- Tamarind paste: 1 Tablespoon
- Pressure cook the dal with water, 1 teaspoon salt and turmeric powder on high flame for 3 whistles.
- After the steam goes, open the cooker. Mash the dal using a masher or spoon. Keep aside.
- In a big pot, heat oil and add mustard seeds. When it splutters, add curry leaves, red dried chili, chopped ginger, garlic and onion and sauté till onions are light brown.
- Add tomato and green chili and cook for 2 minutes.
- Add the chopped Carrot. Mix well and cover till Carrots are almost cooked.
- Add sambar powder and tamarind paste. Cook for 30 seconds.
- Add the cooked dal. Mix well.
- Add water to adjust the consistency.
- Let it boil for 5-6 minutes.
- Turn off the heat and serve hot.
- You may cut the Carrot into big pieces and cook with dal in pressure cooker.
Prep time: 12-18 hours
Cook Time: 20 minutes
- Urad Dal (white lentils): 1/2 Cup
- Idli Rava / Idli Rice: 2 Cups
- Methi (Fenugreek) seeds: 7-8 seeds
- Salt: 2 Teaspoon or to taste
- Cooking Soda: 1 teaspoon
- Cooked plain rice or soaked poha: 1/4 cup
- Water: As required
- Oil: for greasing
- Wash the urad dal 2-3 times. Soak in water with methi seeds for 5-6 hours.
- In a separate container soak the idli rava or idli rice for 5-6 hours.
- Soak Poha 10-15 minutes before starting to grind the rice and dal.
- Drain the water of urad dal. add soaked poha or cooked rice and grind until the dal becomes smooth and puffy paste. Not too thick, not too thin paste. Add little water while grinding if required. You may use the dal-methi soaked water.
- Transfer the batter to a container.
- Now drain the water from idli rava / rice and grind it to smooth but thick paste using little wate. Add this to the dal paste container. Mix well and cover the container.
- Let it ferment in room temperature for another 5-6 hours or overnight. The batter will increase in volume.
- Add salt and soda. Whisk the batter well for 3 minutes.
- Heat water in an idly vessel and put it on high flame. Grease the idly plates with little oil and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 15-20 minutes. Do not overcook, otherwise it might become hard and dry. Just keep an eye and remove the idlis once not sticky.
- Take out the idly plates and leave it for 4-5 minutes. Do not remove the idlis immediately.
- Take out the idlis with a spoon or knife and serve hot with chutney and sambar.
Prep Time: 5 Minutes
Cook Time: 15 Minutes
- Paneer (Cottage Cheese): 300 grams (2/3 lbs.)
- Besan (Gram Flour): 1/4 cup
- Corn Flour (Corn starch): 1/4 cup
- Water: ¼ cup or as required
- Salt: 1 teaspoon or to taste
- Black pepper powder: 1/4 teaspoon
- Ginger-chili: Crushed or paste, 1 teaspoon
- Fennel Seeds (saunf): ¼ teaspoon
- Cooking oil: as required for frying
- Cut the paneer bar into 1*1/2*1/4-inch rectangular pieces or square cubes.
- Mix corn flour, salt, ginger-chili paste, fennel seeds and black pepper powder in a bowl. Add water and make a smooth thick batter.
- Heat oil for deep fry.
- Now dip each paneer piece into the corn flour batter and gently coat all around.
- Deep fry them in hot oil until both sides are golden brown and crispy.
- Take them out on a kitchen napkin.
- Serve hot with tomato ketchup.
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