Instant Bread idli – 2 Recipe

I had posted an instant variety of Idli earlier, with vegetables added. Here is the simpler and plain version which tastes equally good teamed with a spicy chutney.

Ingredients :

  • 6 slices of bread
  • Idli Rava/ rice rava the same quantity as of the bread after it is powdered
  • A pinch of soda bicarb
  • 200ml curd
  • Water
  • Salt

Method :
Remove the edges of the bread slices. Grind the slices to a fine powder. Measure and add equal amount of Idli Rava. Tip in the Curd and soda bicarb. Mix well. Add enough water to make batter of pouring consistency or akin to idli batter. Allow it to stand for half an hour. Grease the Idli mould with oil or Ghee. Pour the batter into the mould and place it in a steamer. Steam for ten minutes. Remove. Allow to cool. Unmould and serve with green chutney.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali-meal – 41

Posting a Thali today of Rice, Dali, Cluster Beans Stir fry, Onion Pakora, Sunbasked Asafoetida Chillies, Onion Fryums, Curds and Custard apple. The recipe links to all the dishes are shared below.

Recipe to make the perfect Rice

Dali Recipe

Cluster Beans/Mitke Sang/Gavar Stir Fry Recipe

Onion Pakora Recipe

Sun basked Asafoetida Chillies

Onion Fryums/ Vodi Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Biryani Rice Recipe

This is a simple Biryani which in ready in just half an hour. Best enjoyed with a mixed Vegetable Raita and Papad, it can also be relished as is because of the fragrance of the Basmathi rice and the aroma of the spices used. My favourite when I have to rustle up a quick meal.

Ingredients :

  • 250 gms Basmathi rice
  • 350 ml of water
  • 9 cloves garlic
  • 2 inch piece of ginger
  • 2 green chillies chopped fine
  • A small bunch of coriander leaves 3 medium sized onions roughly chopped
  • 1 large onion finely sliced
  • 3 large tomatoes chopped fine
  • 1 tsp Chilly powder
  • 2 tbsps Coriander powder
  • 1/3 tsp Turmeric powder
  • 2 inch piece of Cinnamon
  • 7 Cloves
  • 2 Star fennel
  • 7 Cardamom
  • 1 Bay leaf
  • 1/4 tsp Shah jeera
  • 7 Pepper corns
  • 2 tbsps Ghee/clarified butter
  • 5 tbsps oil
  • Salt

Method :

Wash and soak the Basmathi rice for about twenty minutes. Meanwhile, grind the roughly chopped onions, green chillies, garlic, ginger and coriander leaves to a smooth paste. Drain the Rice. Heat the ghee and oil mixture in a pan. Drop in the Shah jeera, Cinnamon, Cloves, Cardamom, Bay leaf, Pepper corns and Star fennel. Allow them to splutter. Drop in the sliced onions and roast till golden brown. Add the Chilly, Turmeric and Coriander powders. Toss. Add the ground paste and roast on a gentle flame till the raw aroma goes away. Drop in the tomatoes and salt. Roast till mushy. Add the rice and 350 ml of water. After it starts boiling cover and cook on a gentle flame. It is done in ten minutes. Serve with a Raita.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bimbla Nonche /Tree Sorrel Pickle Recipe

Tree Sorrel or Bimbul, Bimbla as it is called is used in a variety of dishes as a souring agent in the South of India. The tree takes a couple of years to take root but the yield is enormous once it starts bearing fruit. High in Vitamin C, this fruit is also pickled in a variety of ways. Posting a very popular pickle enjoyed by the Konkani community. It goes well with Rice, Dosa, Roti and even as a spread over buttered Bread. A heartfelt thanks to my friend Mrs. Vijaya Shenoy who regularly supplies me with this delectable fruit.

Ingredients :

  • 1/2 kg Bimbul
  • 200 gms Everest Kashmiri Lal Chilly powder
  • 100 gms mustard
  • 2 tbsps Turmeric powder
  • 150 gms salt
  • A marble sized piece of Hing /Asafoetida
  • Boiled and cooled water.

Method :
Wash and dry the Bimbul thoroughly. Put them in a bottle and tip in the salt. Shake the bottle to spread the salt evenly. Cap it and keep shaking the bottle twice a day for two days. You will notice that the Bimbul releases water. Boil a litre of water and allow to cool thoroughly. With half a litre of water grind the chilly powder, mustard, Turmeric and Asafoetida to a smooth paste. Add more water if required while grinding. Drop this ground paste into the bottle. Mix well. The Masala should be of pouring consistency. If it is thick, thin it down with the remaining water. Cap the bottle and allow the Pickle to mature for a fortnight. Stays good for a year.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.