BEETROOT SABZI RECIPE

INGREDIENTS :-


Beetroot - 2
Oinion - 3/4 cup
Tomato - 1/2 cup
Red Chilli Powder - 1/2 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Milk - 2 tbsp
Water - 1/2 cup
Oil - 1tbsp
Salt to taste


METHOD :-


1. Heat oil in a saucepan and add mustard seed.
2. When the mustard seeds starts to splutter add cumin seeds.
3. Add onion and tomato and fry for 3 mins.
4. Now add chopped beetroot (chop it as smaller as you can so that it's easily cooked), salt, water and chilli powder (you can also use 2 green chilies instead of chilli powder) and cook in a medium heat.
5. When beetroot is 3/4 th done add milk.


Serve with roti or rice as a sides.

NEER DOSA

INGREDIENTS :-


Rice - 2 cup
Grated Coconut - 1/4 cup
Onion - 1/3 cup
Salt to taste
Water


METHOD :-


1. Wash and soak rice for 5-6hrs, i usually soak it overnight.
2. Grind the rice along with grated coconut and onion to a smooth batter using water.
3. Shift the batter to the bowl and add salt and water to make a thin batter (little thicker than water approximately 2 1/2 cup water)
4. Keep it aside for 20mins (no need of fermenting)
5. Heat a dosa griddle or a pan and splash the batter from little above the hot griddle, and when the edges starts to separate from the pan flip over and fold in half first and the in quarter.


Serve with cocnut chutney or chicken sukka. 

LOTUS ROOT SABZI

INGREDIENTS :-


Lotus root - 1 cup
Tomatoes - 2
Ginger Garlic paste - 1 tbsp
Turmeric Powder - 1/ 4 tsp
Red Chilli Powder - 1/ 2 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Cilantro - 1/2 cup


METHOD :-


1. Heat oil in a pan and add  ginger garlic paste and cook for 30 sec.
2. Add tomatoes (pureed), chilli powder, corriander powder, turmeric powder, garam masala powder and salt. Cook for 3 mins.
3. Now add lotus root and 1/2 cup water and cook for 5 mins.
4. Garnish with cilantro.


Serve with Chapati. 

FISH MASALA RECIPE

INGREDIENTS :-


Fish fillet - 2
Ginger garlic paste - 1tsp
Onion - 1 cup
Tomato - 2 cup
Salt to taste
Oil - 1 tbsp
Fish masala powder - 1 tbsp
Cilantro - 1/4 cup


METHOD :-


1. Heat oil in a pan and fry onion till its transparent in colour.
2. Add ginger garlic paste, tomato, salt and fry for 5mins in medium heat.
3. Now add fish masala, cilantro and 1/2 cup of water and get it to boil.
4. Lastly cut the fish fillet and cover and cook in gravy for 5 mins.


Serve with Rice.  

SABBAKKI PAYASA/ SABUDANA kHEER

INGREDIENTS :-


Sabbakki - 1/2 cup
Milk - 2 cup
Sugar - 1cup
Water - 1 cup
Cashew - 8
Almond - 4
Rasins - 15
Ghee - 1 tbsp
Rice Flour - 1/2 tsp (optional)
Cardamom - 2


METHOD :-


1. Heat ghee in a heavy bottomed pan and fry sabbakki until all the pearls pop up.
2. Boil milk with a cup of water and add sabbakki and rice flour(optional).
3. Keep stirring until the sabbakki becomes transparent.
4. Now add sugar, cardamom and cook till it blends well.
5. In a pan add a tsp ghee and fry cashews, almond and rasin and add to sabbakki.


Serve it hot

HARIYALI CHICKEN RECIPE

INGREDIENTS :-


Chicken
Mint leaves - 1/2 cup
Cilantro - 1 cup
Ginger - 1"
Garlic - 3 pods
Green Chillies - 3
Cinnamon - 1"
Cloves - 3
Green Cardamom - 1
Black Pepper - 5
Onion - 1 cup
Tomato - 1/2 cup (optional)
Salt to taste
Oil / Butter - 2 tbsp
Grated Coconut - 1/4 cup
Water - 1 cup


METHOD :-


1. Heat 1 tbsp oil in a pan and roast cinnamon, cloves, pepper and cardamom and keep aside.
2. In the same pan roast ginger, garlic, cilantro, 1/2 cup onion, mint leaves, green chillies and coconut separately.
3. Grind the above roasted ingredients wit 1/2 cup water.
4. Heat 1 tbsp oil in a saucepan and fry the remaining onion till it turns transparent.
5. Now add tomato and salt and fry till the oil starts to separate.
6. Add the grind ed paste, 1/2 cup water and boil for 5 mins.
7. Lastly add chicken pieces and cook in a medium heat for 15-20mins.


Serve with Ghee Rice or Naan.

SHEERA

INGREDIENTS :-


Semolina/Rava - 1/2 cup
Ghee - 3 tbsp
Cashews - 1 tbsp
Raisins - 1 tbsp
Almonds - 1 tbsp
Sugar - 1/2 cup
Water - 1 1/2 cup
Saffron - pinch
Cardamom - 2
Yellow colour - pinch


METHOD :-


1. Heat ghee in a pan and add in the Cashews, Raisins and Almonds.
2. Fry them till the Raisins plum up.
3. Add in the Suji and cook till it releases aroma or till it turns into light-golden color.
4. Meanwhile crush the saffron with a little bit of sugar in a pestel.
5. Add Sugar and mix in well.
6. Heat up the water in the microwave to speed up process and add to the Suji.
7. Lower the heat, add in the Saffron, cardamom and a pinch of color and keep stirring till it reaches the desired consistency.

Serve hot.

PULIHORA (ANDHRA TAMRIND RICE)

INGREDIENTS :-


Rice - 2 cup
Turmeric powder - 1/2 tsp
Curry leaves - 10
Tamarind - lemon size (soak in a cup of hot water and extract pulp)
Jaggery - 1 tsp
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Red chilli - 4
Green chillis -4 cut length wise
Ginger - 1 1/2 tsp
Asafoetida - pinch
Sesame seeds Powder - 1 tsp
Roasted peanuts - 2 tbsp
Oil - 2 tbsp
Salt to taste
Cilantro - 1 tbsp


METHOD :-


1. Sprinkle turmeric powder, salt, a tbsp of oil and few fresh curry leaves to the cooked rice and keep aside.
2. Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, ginger, asafoetida and few curry leaves and fry for a few seconds.
3. Add the tamarind extract and jaggery and cook till the raw smell of tamarind disappears. It will be a like a thick but flowing paste. Remove from heat.
4. Add the cooked tamarind mix and combine well such that its spread all over the rice.
5. Finally sprinkle the roasted sesame seeds and roasted peanuts and combine well. Let it sit for at least 3hours for the flavors to set in.
6. Garnish with cilantro.


 Serve with yogurt.

BANANA / BAALE HANNU RASAYANA

INGREDIENTS :-


Banana - 2 cup
Freshly extracted Coconut Milk - 1 1/2 cup
Jaggery - 3-4 tbsp
Cardamom - 2
Small pinch of Salt
Cashew - 8

Rasin - 5 (optional)

Almonds - 3

METHOD :-


1. Dissolve grated Jaggery in coconut milk and mix all the ingredients.
2. Refrigerate for 30 mins and serve it cold.


You can also substitute banana with ripe mango.

CHOCOLATE COVERED STRAWBERRY

INGREDIENTS :-


Vegetable oil - 2 tsp
Strawberry - 10
Chocolate Chips - 1 cup


METHOD :-


1. Wash the strawberry and let it dry completely.
2. In a heatproof bowl put chocolate chips and add 2 tsp of vegetable oil.
3. Melt the chocolate chips on a double boiler (double boiling - a large pan containing hot water, into which other smaller pans are set in order to cook food at low heat). Keep stirring the chocolate chips and oil, till all the chips are melted, keep stirring constantly to avoid scorching the chocolate sauce.
4. Remove from double boiler and get ready to dip the strawberries in the chocolate sauce.
5. Take one strawberry, hold it by its leaves and dip it in the chocolate sauce. Cover 3/4 th of the strawberries with chocolate sauce and place it on the plate. Do the same to all the strawberries.
6. Let the strawberries set in room  temperature for 5 minutes, then keep it in the refrigerator  for 30mins.

MENASKAI

INGREDIENTS :-


Mango - 3
Turmeric powder - 1/4 tsp
Asafoetida - pinch
Red Chilli - 10
Coriander seeds - 2 tsp
Cumin seeds - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1 tsp
Sesame seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Jaggery - 2 tbsp
Coconut - 1 cup

Mustard seeds - 1/2 tsp

Curry leaves - 6

Oil - 1 tbsp

METHOD :-

1. Wash and peal the mangoes, put all the mangoes in the vessel and add 3 cups of water. keep this on medium flame, add turmeric powder, hing and salt, cover and cook for 10 minutes.

2. In a pan roast red chilles with little oil for a minute and keep it aside.

3. Now in the same pan roast coriander seeds, cumin seeds, urad dal, channa dal, fenugreek seeds and sesame seeds, for 2 minutes till light brown and keep it aside.

4. Add little oil and roast the coconut in the same pan  till it turns slightly red.

5. Grind all the above roasted things to a fine powder.

6. Add the ground mixture and jaggery to the boiling mangoes and mix well for 5 minutes. If the gravy is very tangy add more jaggery, bring to boil and take off the flame

7. In a small pan, heat oil and when hot add mustard seeds, curry leaves  and 1 red chilli .when the mustard stops splattering , pour on the mango gravy.

Serve with rice.

MUSHROOM CHICKEN

INGREDIENTS :-


Chicken
Mushroom - 1 cup
Onion - 1 cup
Green chillies - 2
Tomato - 1 1/2 cup
Chilli powder - 1 tsp
Ginger Garlic paste - 1 tbsp

Cilantro - 1/4 cup

Coriander powder - 1/2 tsp
Turmeric Powder - 1/4 tsp


METHOD :-


1. Heat oil in a skillet, add chopped onion and green chillies.
2. When onion turns transparent, add the tomatoes and sprinkle salt and let it cook thoroughly.
3. Now add chicken and ginger garlic paste.
4. When chicken turns white,add the mushroom .
5. Now add chilli powder, coriander powder, turmeric powder and cook.
6. Garnish with cilantro.


Serve with Rice or Naan.

RASMALAI

INGREDIENTS :-


Rasgullas - 10
Half & Half Milk - 1 cup
Condensed Milk - 1 cup
Evaporated Milk - 2 cup
Almond - 6
Kesar (saffron) - pinch


METHOD :-


1. In a microwave safe bowl hear half and half milk for a minute.
2. Now add condensed milk, saffron and evaporated milk to half and half milk and microwave for a minute.
3. Squeeze rasgullas and put in the above milk and microwave for 2 mins.
4. Turn the rasgullas and heat for another 2 mins.
5. Garnish with almonds.
6. Refrigerate at least for 24.


Serve the Rasmalai chilled.

RASGULLA

INGREDIENTS :-


Milk - 4 cup
Lemon juice - 1/4 cup
Sugar - 1 1/2 cup
Water - 4 cup


METHOD :-


1. Mix lemon juice in half cup of hot water and keep aside.
2. Boil the milk in a heavy bottomed pan over medium heat and keep stirring , make sure milk doesn't burn.
3. As the milk comes to a boil, add the lemon juice and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth.
5. Wrap the curd in a cheese cloth, and rince under cold water, and squeeze well.
6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for a minutes, you should be able to make a firm but smooth ball.
8. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 5 min until the paneer is almost rolls into smooth soft dough.
9. Knead the paneer by dragging the palm of your hand hard on the paneer. If the paneer is too crumbly, add a teaspoon of water.


10. Divide the dough into 12 equal parts and roll them into smooth balls.
11.To make the balls apply some pressure at the first and then release when forming the balls.
12. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
13. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
14. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
15. Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.

Serve the Rasgullas chilled.

BEANS PALYA ( SABZI)

INGREDIENTS :-


Beans - 3 cup
Onion - 1 cup
Tomato - 1 cup
Green chilli - 4
Garlic - 2 pods
Mustard Seeds - 1/4 tsp
Oil - 1 tbsp


METHOD :-


1. Heat Oil and add mustard seed, and when it splutters add chopped garlic.
2. Now add onion and fry till  its turns transparent, add tomato and salt anf fry for 5mins.
3. Add beans, close the lid and cook for 15mins in low flame.


Serve with rice or Roti.

GREEN COCONUT CHUTNEY

INGREDIENT :-


Grated Coconut - 1/2 cup
Roasted split chickpeas - 3tbsp
Green chili - 4
Ginger - 1 inch
Cilantro - 3tbsp
Tamarind - size of a grape fruit
Salt to taste


FOR SEASONING :-


Mustard Seeds - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves - 4
Red chilli - 1


METHOD :-


1. Grind all the above ingredients with a little water into a paste.
2. For seasoning add 1 tsp oil, little mustard and when the mustard starts crackling add curry leaves, red chilli and urad dal.

MASALA DOSA

INGREDIENT :-


Idli rice or parboiled rice - 2 cup
Urad dal - 1/2 cup
Poha (beaten rice) - 1/4 cup (optional)
Sugar - 3 tsp
Salt - 1 tbsp
Chana dal - 1/4 cup


METHOD :-


1. Soak rice, urad dal and chana dal in separate vessel with sufficient water. Soak for 6-7 hours or overnight.
2. Then grind the contents separately to a smooth paste adding water as required and mix well. Add water as required until you get a pouring consistency.
3. Now add sugar, salt and mix well.
4. Cover and keep aside in a warm place for at least 7 hours. During this time the batter raises and reaches approximately two and a half times the original volume. So make sure you use a big enough container for the dosa batter.

THOUTHE KODEL

INGREDIENTS :-


Thouthe - 1
Tamarind
Jaggery - 1 1/2 tsp
Water - 4 cups
Mustard seeds - 1 tsp
Urad dal - 1tsp
Coriander seeds - 2tbsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Red chillies - 8
Turmeric powder - 1/4 tsp
Garlic - 3
Onion - 1 cup

Coconut - 1 cup

FOR SEASONING :-


Garlic - 3 pods
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves - 5
Red chillies - 1
Oil - 2 tsp


METHOD :-


1. Heat oil in a pan and roast mustard seeds,urad dal,coriander seeds, cumin seeds, fenugreek seeds and red chillies for few minutes.
2. Put the above ingredients into a mixer jar,add turmeric,garlic,onion and coconut and grind to a fine paste. Keep this aside.
3. In a big vessel put 3 cups water,add tamarind and jaggery and chopped thouthe and cover and cook this till thouthe is almost done.
4. Now add the above ground coconut masala paste and salt and mix well and cook for 5 to 8 minutes.
5. In a small place add oil,when hot add mustard seeds and urad dal,when mustard seeds pop add crushed garlic,curry leaves and red chillies.fry till the garlic turns brown.Pour over the thouthe kodel.


Serve with rice.

MASAL PURI CHAAT

INGREDIENTS :-


Pani Puris
Tomatoes - 1
Onion - 1
Fine Sev - 1 cup
Salt
Mint chutney
Tamrind chutney
Cilantro


FOR RAGADA :-


Dry Peas - 1 1/2 cup
Turmeric powder - 1/4 tsp
Red chilli Powder - 1 tsp
Corriander Powder - 1 tsp
Onion - 1 cup
Garlic - 3 cloves
Garam masala - 1/4 tsp
Chaat Masala - 1/2 tsp
Ginger- 1 inch
Cilantro - 1/2 cup
Green Chillies - 2

METHOD :-


1. Soak peas overnightand boil it with little salt and keep aside.
2. Place remaining ragada ingredients in a blender with 1/2 cup of boiled peas and blend to a fine paste.
3. Add this paste to the peas and bring it to a boil and let it boil for 10 mins and add salt.
4. Take puris in a plate, flatten them by pressing down with the palm.
5. Pour 2 layes of ragada on top of the crushed puris.
6. Next pour 1 tsp of mint chutney and tamrind chutney.
7. Sprinkle chopped onions, tomatos, sev and cilantro.


Serve hot.

BANANA HALWA

INGREDIENTS :-


Banana - 15
Ghee - 1 tbsp
Sugar - 1/4 cup
Almond - 2tsp
Cashew - 2tsp


METHOD :-


1. Heat ghee in a pan and add mashed banana and saute tiill it turns brown.
2. Now add sugar and saute till it turns black in a medium flame.
3. Add almond and cashew and mix well.
4. Greece the bowl with ghee and transfer the halwa to the bowl.
5. Let it cool down for atleast 2 hrs and then cut into pieces.

EGG FRIED RICE

INGREDIENTS :-


Egg - 2
Peas - 1/2 cup
Carrot - 1/2 cup
Onion - 1 cup
Ginger Garlic paste - 1 tsp
Red chilli sauce - 1 tbsp
Soya sauce - 1 tbsp
Ketchep - 1 tsp
Oil - 2 tbsp
Pepper - 1/4 tsp
Salt to taste
Spring Onion - 1/4 cup
Cilantro to garnish


METHODS :-


1. Heat oil in a pan and add onions and saute till it turns transparent.
2. Add chilli sauce, soya sauce and ketchep and saute for 1 mins.
3. Now add ginger garlic paste and mixed vegetables(peas, carrot, beans) and saute for 5 mins.
4. Add rice and mix well and add some salt.
5. In a separate pan fry egg and add salt, pepper. cut it into small pieces (scrambled eggs).
6. Mix egg to the rice mixture and garnish with spring onion or cilantro.


Serve hot.

EGG MASALA

INGREDIENTS :-


Egg - 4
Onion - 1 cup
Tomato - 2 cup
Ginger Garlic paste - 1 tbsp
Oil - 1 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1/2 tsp
Garam masala - 1/2 tsp
Cilantro - 1/4 cup
Turmeric powder - 1/4 tsp
Salt to taste.


METHOD :-


1. Boil the egg and keep aside.
2. In a pan heat oil and add onion and saute till the onion are transparent in color.
3. Add ginger garlic paste, tomato and salt and saute till it becomes soft and starts separating oil.
4. Now add garam masala, chilli powder, turmeric powder and coriander powder and half a cup of water and
  bring it to boil.
5. Cut the boiled egg into half and add it to masala.
6. Garnish with cilantro.


Serve with rice. 

BAINGAN KA BHARTHA

INGREDIENTS :-


Eggplant - 1Onion - 1 cup Tomato - 1 1/2 cup
Peas - 1 cup
Garlic - 2 finely chopped
Garlic - 5 pods
Green chilli - 2 finely chopped
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Cumin seeds - 1/4 tsp
salt, to taste
Oil - 1tbsp
Coriander leaves - 1/4 cup

METHOD :-


1. Make a whole or a small slit throughout in the eggplant and add garlic into the whole and roast it over direct flame, rotating it in between till eggplant gets cooked thoroughly and gets a charred coating on all sides.
Or you can prick its surface and roast it in oven or grill and broil the eggplant,till charred.
2. Let it cool down and then remove the skin.
3. Mash insides of the eggplant and keep aside.
4. Heat oil in a pan and saute cumin seeds, add ginger and green chillies, let them sizzle.
5. Then add onions and fry till brown.
6. Now add red chili powder, coriander powder , garam masala and turmeric powder and fry spices till fragrant.
7. Add tomatoes and cook till soft.
8. Finally, add mashed eggplant, peas, salt and cook for another 15 min in low flame.
9. Garnish with coriander leaves.


Serve hot with roti.

ALOO BROCOOLI SABZI

INGREDIENTS :-


Broccoli Florets - 1 cup
Potatoes -1 cup
Onions - 1 cup
Green chillies- 2
Chilli Powder - 1/4 tsp
Garam masala Powder - 3/4 tsp
Turmeric powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste
Oil - 1 tbsp
Cumin seeds - 1tsp.


METHOD :-


1. Heat oil in a wok, and add cumin seeds.
2. When cumin seeds turn brown add onion and chilli powder, green chilli and saute till onion are transparent in colour.
3. Now add turmeric powder, cumin powder, corriander powder, garam masala, salt and let it cook for a min
4. Add broccoli florets, potatoes and mix and let it cook in a low flame for 10 minutes.
5. Garnish with freshly chopped cilantro.

CHILLI CHICKEN

INGREDIENTS :-


Chicken - 1 lb
Onion - 1 cup
Ginger - 1 inch
Garlic - 2 cloves
Tomato Puree - 1cup
Green chillies - 2
Capsicum - 1 cup
Red chilly powder - 1 tsp
Pepper powder - 1/2 teaspoon (optional)
All purpose flour - 2 tbsp
Soya sauce - 3 tsp
Vinegar - 2 tsp
Salt - 1/2 tsp
Oil


METHOD :-


1. Mix all purpose flour, chilly powder, pepper powder, soya sauce, vineger, tomato puree, ginger, garlic, and salt.
2. Add the chicken pieces to this marinade and marinate for 2-4 hours in a refrigerator.
3. Heat oil in a fry pan and when the oil is very hot, add the onions and saute till slightly golden.
4. Deep fry the marinated chicken.
5. Add the fried chicken pieces and capsicum and saute on low heat for 10 min until the chicken is tender.
6. Garnish with cilantro.

TOMATO SARU

INGREDIENTS :-


Tomato - 3
Onion - 1/2 cup
Mustard Seeds - 1/4 tsp
Red Chilli - 1
Oil - 1 tbsp
Coriander Leaves - 1tbsp
Rasam Powder - 1 tbsp
Chilli Powder - 1 tbsp
Garlic - 2 cloves


METHOD :-


1. Cut tomato into small pieces and boil until the tomato becomes soft and keep aside.
2. Once the tomato cools down, smash tomato.
3. Now add onion, salt, Rasam powder (in case you don't have rasam powder, you can add chili powder )
4. Once its boiled add seasoning of garlic, mustard seeds, red chiili.
5. Garnish with coriander leaves.

KADAI CHICKEN

INGREDIENTS :-


Chicken - 1lbs
Coriander seeds  2 tsp
Cumin seeds - 2 tsp
Black peppercorns - 6
Red chillies - 6
Ginger - 2 inch
Garlic - 6 cloves
Ghee - 2 tbsp
Oil - 2 tbsp
Onion - 1 cup
Tomatoes - 2 cup
Salt to taste
Cilantro - 2 tbsp


METHOD :-


1. Dry roast coriander seeds, cumin seeds and pepper.
2. Grind red chillies, ginger, coriander seeds, cumin, pepper and garlic to a fine paste.
3. Heat ghee in a kadai and add onion and sauté till its slightly brown.
4. Add the ground paste and continue to sauté for 4mins.
5. Add tomatoes and salt and continue to sauté till the tomatoes become soft.
6. Add chicken and stir.
7. Add half a cup of water and stir. Cover and cook on medium heat till the chicken is done.
8. Garnish with coriander leaves.

IDLI

INGREDIENT :-


Idli Rice - 2 cup
Urad dal - 1/2 cup
Poha (flattened rice) - 1/4 cup
Salt - 3/4 tsp


METHOD:-


1. Soak rice and urad dal overnight or atleat 6-7hrs.
2. Grind the rice, urad dal,and poha to a fine paste.
3. Add salt and mix well using your hand.
4. Keep it aside in a oven or dark place with a lid closed.
5. Prepare idli. 


Serve with coconut chutney and sambar.