Welcome aboard!
Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
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Happy cooking!
Dershana
Toor dhal (sambhar paruppu) - 1 cup
Channa dhal (kadala paruppu) -1cup
Urad dhal (uzhunnu/black gram) - 1cup
Raw rice - 1cup
Dry Red chillies - 7
Asafoetida (kayam) - 1/4 teaspoon
Coconut - 1/2 cup (cut into thin slices)
Forseasoning
Curry leaves - 3 sprigs
Mustard - 1 tsp
Urad dhal and channa dal -1 teaspoon each
Soak all the dhals and rice for about 4 hours. Grind into a batter. Add the red chillies and run the mixer one more time. Add the asafoetida and coconut.
Heat a teaspoon of oil and crackle the mustard. Add the rest of the seasoning ingredients. Let ferement for about 2 hours. pour and steam in idli moulds.
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