Tuesday, December 14, 2010
Idly rava 1 1/2 cups
Urud dal 1 cup
Fenugreek seeds(Methi) 1/4 tsp
Salt as per taste
Grated carrot 1 cup
Finely diced tomato 1
Finely chopped onion 1 cup
1. Soak urud dal and Methi in water for 5-6 hours.
2. Soak Idly rava in water for about 3 hours.
3. Drain the water from urud dal and methi seeds grind it with little water until smooth.
4. Now drain water from soaked rava and mix it to the batter add salt for taste and allow it to ferment overnight. ( you can also make Idly with this batter)
5. Take a nonstick pan and heat it with 1 tbs oil and make uthappam which is 1/2 inch thick.
6. spread grated carrot, tomato, onion and cilantro on uthappam and close the pan with lid and cook it on low for 3-5 min. Until cooked on the upper side and golden brown on the lower side.
7. Uthappam gets cooked on the upper side with the steam as the pan is covered.
8. Don't turn the uthappam other side since vegetables get burned and stick to the pan.
9. Serve hot with chutney or sambar.
Ras Malai is a very popular Indian milk based dessert recipe. At Indian weddings and other special occasions, Ras Malai is commonly served. Though rich in texture and flavor, it can be made easily at home. Try this simple and easy to follow Ras Malai recipe today.
For the Ras or Rabdi :
Whole Milk - 4 cups
Sugar - as per desired sweetness
Dry Fruits - Cashews, Pistachios, Almonds - 2 tsp each - coarsely powdered
Saffron pinch for color (optional)
Take a pan with a heavy bottom. Add the milk. Bring it to a boil and simmer till it reduces to half its original volume. Stir it every 2 min so that it does not burn in the bottom. Then add sugar to obtain desired sweetness. Finally add the powdered dry fruits, Cardamom powder, and saffron. Keep it aside.
For the Malai balls :
whole Milk - 3 cups
Lemon juice or Vinegar - 1 tbsp (I mostly use vinegar since it has less flavor than lemon juice)
Muslin cloth or Handkerchief
Sugar - 1/2 cup
water - 3 cups
1. In a pan with a thick bottom boil the milk. Dilute the vinegar with very little water and add to the milk. The milk will start to curdle. Add little more vinegar if required. When it curdles completely and water separates switch off the flame and immediately add ice cubes. Then strain this through a muslin cloth or a new handkerchief. Wash the paneer well. Squeeze as much water from it as possible. Tie a knot to the cloth and hang it for about 30 mins.
2. After 30 mins squeeze to remove left over water. Then knead it like a chapati dough.
Make small smooth balls of about 1 inch diameter and slightly flatten to make discs.
3. Boil water with sugar in the ratio of 6:1. When sugar has dissolved and the mixture starts to boil reserve 1/2 cup of syrup in other bowl. Add the discs to the boiling syrup and cover and cook with lid for 5 mins and carefully transfer the discs into reserved lukewarm sugar syrup.
4. You can make it in 2-3 batches don't add too many since the discs double in volume. Then squeeze the discs slightly and transfer into rabdi or ras. Refrigerate for atleast 3 hours before serving.