Tuesday, July 28, 2009

DOWN WITH COLD


WANTED TO START WRITING AGAIN IN THE BLOG BECAUSE I MISSED MOST OF THE PART TO WRITE BUT BOTH ME AND POLLU ARE HAVING COLD AND IT HAD EFFECTED ME A LOT AS MY VOICE HAS GONE ON A TOSS..SO ASKED POLLU TO PLAY INSIDE ONLY .TODAY HE WAS PLAYING WITH HIS BAT AND BALL ME AND RAGHU TOOK SOME PICTURES OF IT.

WE THOUGHT HE IS OUR FUTURE SACHIN TENDULKAR.free image hosting




AKSHATA

IDLI RECIPE



IDLI IS ONE OF THE FAVORITE BREAKFAST AT MY HOUSE AND AS WELL AS FAVORITE FOOD FOR SOUTH INDIANS.THIS DISH IS FAMOUS ALL OVER THE WORLD,IT IS SCRUMPTIOUS,LIGHT AND IDEAL FOR BREAKFAST.IT IS MADE OF RICE AND URAD DAAL.MAKING IDLI IS VERY EASY BUT IT TAKES MUCH TIME IN PREPARING THE BATTER AS IT NEEDS TO BE FERMENTED TO HAVE A GOOD AND SOFT IDLI

Idli is served hot along with sambhar and Nariyal chutney (Coconut chutney). Read on to know how to make idli, if you want to try this wonderful south Indian delicacy.


INGREDIENTS
2 AND 1/2 CUP RICE [YOU CAN USE IDLI RAVA ALSO]
1 CUP URAD DAAL
1 AND 1/2 SPOONS OF OIL TO SEASON THE PLATES
1 SPOON SALT TO TASTE



METHOD

SOAK BOTH URAD DAL AND RICE SEPARATELY IN HOT WATER FOR 5 TO 6 HOURS .PICK ,WASH AND DRAIN BOTH THE URAD DAL AND RICE.GRIND THE DAL INTO SMOOTH AND FROTHY PASTE.AFTER WHICH GRIND THE RICE COARSELY [SOME LIKE SMOOTH PASTE]AND SOME USE IDLI RAVA SO THEY DONT HAVE TO SOAK RICE SEPERATELY [WASH THE RAVA THOROUGHLY AND DRAIN EXCESS WATER]
MIX BOTH THE DAL PASTE AND RICE WITH SALT AND SET ASIDE FOR 1 DAY SO THE BATTER GETS FERMENTED.IDLI IS READY TO COOK WHEN THE BATTER IS WELL FERMENTED.GREASE THE IDLI HOLDER /PAN WITH OIL AND FILL EACH OF THEM 3/4 FULL OF BATTER.

STEAM COOK THE IDLI FOR ABOUT 10 MIN IN MEDIUM FLAME OR UNTIL DONE.USE BATTER KNIFE OR SPOON TO REMOVE THE IDLI'S.SERVE THEM HOT WITH SAMBHAR OR CHUTNEY


AKSHATA