Mallige Idli

Mallige Idli / Soft Idli – Recipe from ‘’ The Chef and her Kitchen blog’’

For the Idli:

If making small quantity, please measure in Indian standard measuring cup of 100 ml / 4 oz / ½ cup capacity)

Ingredients

3 cups boiled rice ( idli rice )

1 cup urad dal

2 teaspoon  fenugreek seeds (methi / uluva)

1 cup poha (aval / beaten rice)

1 cup  cooked rice (leftover cooked and cooled rice)

1 teaspoon salt

1 tablespoon curd

2 teaspoon oil to  grease  Idli mould

Method

Wash and soak rice separately for 6  hours  or overnight ( reserve water for grinding ).

Wash and soak urad dal and fenugreek seeds together for 6 hours or overnight.

Soak poha along with urad dal half an hour before grinding.

Grind the soaked dal  - poha with cooked rice until it is smooth and frothy in a grinder or mixer. Transfer this paste to a big bowl ( batter should not be too thick or too watery ). If using grinder, approximate time for grinding is 30 – 35 minutes for urad dal. If using mixer, add water just to cover the soaked urad dal and not 1 - inch above. Sprinkle extra water in between when grinding (grind in 2 batches). Transfer urad dal paste into a big bowl. 

Grind  the soaked rice coarsely (like sooji / rawa). Add water while grinding (just to cover the rice. It should not be above 1 - inch from the soaked rice if using mixer). If using grinder, approximate time for grinding is 25  30 minutes. It won’t take much time in mixer.

Now mix the ground rice and dal into a batter. Idli batter is thicker than normal dosa batter.

Add salt, mix well and set aside in a warm place for 7 - 8 hours ( or overnight ) for fermenting ( batter will be doubled in volume).

When the Idli batter is well fermented, the idlis are ready to be cooked. Finally add 1 tablespoon curd and mix well.

Grease the idli holder / idli thattu or pan well with little oil  and fill each slot with batter to the 3/4 mark.

Steam cook  the idlis in a steamer or National rice cooker / pedavan /pressure cooker (without weight) on a medium heat for about 10 - 15 minutes or until done. Keep aside to cool for 15 minutes.

Use a greased spoon to remove the idlis from the container as they may stick. Serve with Tomato chutney / Sambar / Coconut chutney/ Idli milakay podi (chutney powder for idli).

Butter Egg Puffs

Butter  - Egg Puffs – A delicious baked snack !!!

Makes: 10 – 12 puffs

Ingredients

Please use same measuring cup to measure butter, water and flour.

½ cup unsalted  butter (Indian standard measuring cup of 100 ml/ 4 oz capacity)

1 cup water

1 cup all purpose flour (maida)

2  eggs

½ teaspoon  salt

½ teaspoon red chilli powder

½ teaspoon pepper powder

1 tablespoon chopped onions (optional)

1 teaspoon chopped coriander or mint leaves or a mix of both (optional)

Method

In a medium sized saucepan, add the water and  butter. Bring to a boil over low heat.

When the butter almost melts, reduce the heat to high and boil for 1 minute.

 Remove from the heat and add the flour all at once. Stir quickly. The mixture will form a dough ball that will leaves  from the sides of the pan. It’s very soft in texture.

Return to heat and cook on a low heat  for another 2 minutes. Stir well.

Add the eggs one at a time, stirring after each addition until the eggs are well combined  into the dough. Do  this procedure by hand with a wooden spoon. Now it’s creamy in texture.

 Stir in salt to taste, red chilli powder, pepper, chopped onion and coriander leaves (optional).

Preheat oven to 425°F or 220 * C.  Spoon out small balls (about a heaping tablespoon) of the dough onto a greased  baking sheet / pan.  Leave 1 inch gap between each puffs. Place in oven and cook for 20 – 25 minutes until puffed up and lightly golden. Serve hot.

Omelette Pepper Fry

Omelette Pepper Fry – A tasty side dish with rotis / rice / bread …

Serves: 1 – 2

Ingredients.

For  the omelette:

2 eggs

2 teaspoon milk

Salt to taste ( 1/4 teaspoon )

2 tablespoon chopped onion (optional)

2 teaspoon cooking oil

Method

In a bowl, whisk egg, milk, chopped onions (optional) and salt together until soft peaks form ( quantity will be double ).

Lightly coat an omelet pan ( 5 - 6 - inches in diameter )  with cooking oil and heat over medium heat 1 minute. Pour omelette mixture into pan, spread it evenly and cook until mixture begin to set on bottom.

The underside should be light golden in color.

Once it turn light golden color, remove carefully with a flat spatula. Omelette is ready now. Keep aside to cool for 10 minutes and later cut into desired shapes (square or rectangle or thin strips).

Other ingredients

1 tablespoon oil

1 onion, thinly sliced

4 cloves garlic, crushed

6 curry leaves

½ teaspoon red chilli powder

½ teaspoon coriander powder

¼ teaspoon turmeric powder

Omelette pieces

½ teaspoon salt (or to taste)

¼ teaspoon pepper powder (or to taste)

Method

Dilute red chilli powder, coriander powder and turmeric powder with 1 tablespoon water. Keep aside (spice mix).

In a pan, heat 1 tablespoon oil. Add thinly sliced onion and fry till golden color.

Add crushed garlic and fry until fragrant and crisp.

Add curry leaves and fry well.

Add diluted spice mix and stir well on a low heat until water dries up and well combined with all the ingredients.

Now add omelette pieces, salt and pepper to taste. Stir well on a low heat for 5 – 8 minutes until all the ingredients well combined with omelette pieces. Serve hot as a side with rotis / rice / pulao / bread ..

Paneer Toast

Paneer Toast – A delicious snack or serve as side breakfast with tomato ketchup or chutney !!!

Makes: 5 toast

Ingredients

5 bread sices (brown bread or wholewheat or multigrain or normal white bread / sandwich bread)

100 g paneer (cottage cheese), grated

3 tablespoon finely chopped onion

3 tablespoon chopped coriander leaves

½ teaspoon salt

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

3 teaspoon oil

Method

In a small bowl, mix grated paneer with chopped onions, coriander leaves, red chilli powder, turmeric powder and salt to taste. Make a soft dough.

Apply 2 tablespoon of paneer mixture over one side of  bread slice evenly. Gently press.

Heat a griddle or flat frying pan or dosa tawa on medium heat. Sprinkle 1 teaspoon oil. Arrange bread slices and shallow fry on a medium heat until golden color on both the sides. Sprinkle remaining oil. Serve hot with tomato ketchup or chutney ..