IDLI WEDGES

INGREDIENTS :-

Leftover Idli - 4

Chaat masala - 1/2 tsp

Chilli powder - pinch

Oil for deep fry.

METHOD :-

1. Cut leftover idli into wedges.

2. Sprinkle chaat masala and chilli powder.

3. Heat oil in a pan and deep fry the idli wedges.

Serve hot with chutney or ketchup.

CHICKEN KORMA

INGREDIENTS :-

Chicken - 1 lb
Onion - 1 cup
Grated Coconut - 3 tbsp
Tomato - 1 cup
Cashew - 12
Coriander seeds - 2 tbsp
Cumin seeds - 1 tsp
Cinnamon - 1 inch
Clove - 4
Cardamon - 2
Poppy seeds - 1 tsp
Ginger - 1 tbsp
Chilli powder - 1 tbsp
Oil - 1 tbsp
Salt to taste.

METHOD :-

1. In a pan dry roast, coriander seeds, cumin seeds, cinnamon, cardamon and clove. Saute for a minute.

2. Dry roast Poppy seeds.
3. Grind all the dry roast ingredients with cashew and grated coconut and set aside.

4. Heat oil and add onion. Saute until they are translucent in color.

5. Add minced ginger, saute for a minute and add tomatoes. Cook till the oil starts to separate.

6. Add chicken and chilli powder, cover and cook till the chicken is half  done.

7. Now add the ground masala. Cover and cook.

Serve hot with roti or rice.

AVALAKKI IDLI

INGREDIENTS :-

Rice - 2 cup
Avalakki/ poha - 1 cup
Urad dal - 1/2 cup
Fenugreek  seeds - 1 tsp
Curd - 1 cup
Oil 
Salt to taste.

METHOD :-

1. Wash and soak rice, urad dal and fenugreek seeds for 5 hours separately.
2. Mix avalakki and curd. Set aside for 1 hour.

3. Grind rice and fenugreek seeds together with very little water.
4. Grind urad dal.
5. Grind avalakki and curd.
6. Mix all the grind paste and salt. The batter should be thick(idli consistency).

6. Ferment overnight or for 7-8 hours.

TINDORA RICE

INGREDIENTS :-

Tindora/ Ivy gourd - 12
Basmati Rice - 1 cup
Onion - 1 cup
Ginger garlic paste - 1 tsp
Green chilli - 2
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Mint leaves - 2 tbsp
Lemon juice - 1 tsp
Cilantro - 2 tbsp
Clove - 2
Bay leaves - 2
Cinnamon - 1 inch
Pepper - 5
Cumin seeds - 1/2 tsp
Oil - 2 tbsp
Salt to taste.

METHOD :-

1. Wash and soak basmati rice in water for 15minutes.

2. Wash and slice tindora into 4 vertical slices.

3. Heat oil and saute bay leaves, cinnamon, pepper, cloves and cumin seeds.

4. Saute chopped onion until translucent, add ginger garlic paste, green chilli.

5. Add chopped mint, cilantro and tindora. Saute for 2 minutes.

6. Add turmeric powder, chilli powder and coriander powder and mix well.

7. Add 1 3/4 cup water and salt .When water starts boiling, add basmati rice and lime juice.

8. Pressure cook for one whistle or high pressure for 4 minutes in instapot.

Serve hot with raita.