Colorful Idiyappams

Ingredients:

• Rice Flour
• Raagi Flour
• Tomato Puree
• Spinach Puree
• Turmeric Powder
• Ajwain Seeds (Caraway Seeds)
• Salt to Taste
• Red Chili Powder to Taste

Procedure:

1. For green idiyappams add rice flour, ajwain, salt, red chili powder and spinach puree. Mix it well and make a dough of it. If required add some water.
2. For pink idiyappams follow the same step just instead of spinach puree use tomato puree.
3. For yellow idiyappams follow the same step just instead of any puree add turmeric powder.
4. For brown idiyappams add raagi flour, ajwain, salt, red chili powder and make a dough.
5. Take a part of the dough and put it into the idiyappam presser or chakali press and press it into previously greased idli plates or any plate with moist cloth on it.
6. Steam them in idli maker or any steamer for 10 minutes.
7. Serve these colorful idiyappams with any sauce, chutney or any curry. I am sure your kids will love this colorful treat.

This is my entry for my CFK:Rice event brainchild of Sharmi of Neivedyam.

Idli (Steamed Rice and Lentil Cakes)

Ingredients:

• Idli Rice or Any Rice: 2 Cups
• Urad Daal (Black Gram Daal): 1 Cup
• Fenugreek seeds: 1 tsp
• Salt To Taste
• Oil
  

Procedure:

• Wash rice couple of times and soak in sufficient amount of water for at least 7 hrs.
• Wash daal couple of times and soak in sufficient amount of water for at least 7 hrs. Also soak fenugreek seeds in some water or you can soak them with rice or daal.
• Grind daal until smooth and fluffy, adding just the required amount of water to grind into a smooth paste.
• Grind the rice and fenugreek seeds into a smooth paste, adding just the required amount of water to grind into a smooth paste.
• Combine both batters in a large container as batter will increase in volume after fermentation. Add salt to taste and set aside for at least 12 hours or until the batter ferments.
• Grease idli mold with oil. Pour batter in molds and place these molds in idli cooker or steamer or in pressure cooker. If you are using pressure cooker don't put weight.
• Cook these idlis for about 15 minutes. When you insert a tooth pick/clean knife into the steamed idlis it should come out clean.
• Allow them to cool for 5 minutes. Then remove idlis from molds.
• Serve hot with chutney or sambar.
  

Notes:

• Instead of rice you can use idli rava.
• Best way to ferment this batter in winter is in oven. Preheat oven on low temperature for 5 minutes and place batter container in the oven and start the light of oven and close the door.
• If you don't have oven place container in a warm place and cover container with warm blanket.
  

This is my entry for my CFK:Rice event brainchild of Sharmi of Neivedyam

Pithale - Bhakri (Besan Curry and Rice Roti)

I had sinus infection from last week but today I am feeling little bit OK so posting this recipe. May be I need this week to get better and start acting regularly. Thank you very much my friends for your lovely wishes. I am glad that you all care about me. :)


Pithale - Bhakri is very famous village dish in Maharashtra. You can make this pithale dry or as like curry but I curry version. It goes well with rice as well as roti. Pithale is one of my comfort food I can eat this pithale anytime. Usually we make Bajra or Jowar bhakri with pithale but right now I don't have those flour so making rice bhakri.

Pithale (Besan Curry)

Ingredients:

• Besan (Chickpea Flour): 1/2 Cup
• Finely Chopped Onion: 1 Cup
• Minced Garlic, Ginger, Green Chillies, Coconut: 2 tsp or as per taste
• Coarse Powder of Roasted Peanuts: 1 tbsp
• Curry Leaves: 4-5
• Mustard Seeds: 1/2 tsp
• Turmeric Powder: 1/4 tsp
• Hing (Asafoetida): 1/4 tsp
• Finely Chopped Coriander: 1 tbsp
• Oil: 1 tbsp
• Salt to Taste

Procedure:

1. In a bowl mix besan with sufficient amount of water to make a smooth paste just like uttappam batter.
2. In a heavy bottom sauce pan heat oil. Then add mustard seeds. When mustard seeds stops popping add curry leaves. Fry for minute.
3. Then add minced ginger, garlic, coconut & green chillies. Fry for a minute. Then add hing and onion. Cook onion till they become golden brown.
4. Add turmeric powder. Mix it well.
5. Then add one and half cup of hot water in the pan. Add salt, peanut powder and bring it to boil.
6. Then add besan paste slowly into the pan. Stir this mixture often to avoid making lumps.
7. Cook this mixture with lid for 5-7 minutes.
8. Garnish this pithale with coriander. Serve this pithale with roti or bhakri or plain rice. Don't forget to eat raw onion and if you wish green chillies with this pithale.

Tandlachi Bhakri (Rice Roti)

Ingredients:

• Rice Flour: 1 Cup
• Water: 1/2 Cup
• Salt to Taste

Procedure:

1. Add salt into water and boil water in a small non stick sauce pan.
2. Add rice flour slowly into the boiling water and keep stirring continuously to avoid making lumps.
3. Cover the pan with lid and remove pan from gas. Keep this aside for 2-3 minutes.
4. When rice dough is look warm knead it very well with hands. This dough should be just like roti dough. If need add some water.
5. Divide the dough into small balls and cover these balls with wet cloth.
6. Keep tava or griddle on the gas on low flame.
7. On any flat surface spread some rice flour. Take one ball and roll it into thin bhakri with rolling pin or with hands. Roll bhakri on one side only.
8. Place bhakri on hot tava and apply little water every where on the top of the bhakri. Make sure that rice flour side of bhakri is on the top.
9. Once water gets evaporated turn it over and cook for at least 10 seconds.
10. Then remove tava from gas and by using steel spatula cook bhakri on the gas burner from both sides.
11. Serve this hot bhakri with pithale or garlic chutney or thecha or any curry.

Note: For bajra or jowar bhakri avoid first 3 steps. Just add look warm water in a flour and make a dough. Rest of procedure is same.

This Pithale - Bhakri goes to Shama's Village Special Recipes and Pithale goes to my Comfort Food for Illness event.

Now it's award time. Saritha of My Kitchen's Aroma, Pooja of Sai Kitchen, Hema of Salt to Taste, Dhanya of My Home Cooking , Suparna of Food Fascination and Priya of Priya's Sourashtrian Kitchen gave me 'I love your blog' award. Thank you very much Saritha, Pooja, Hema, Suparna, Dhanya and Priya. I am honored to get this award.

This award has got the following rules

1. Add the logo of the award to your blog.
2. Add a link to the person who awarded it to you.
3. Nominate at least 7 other blogs (Only if you like).
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5. Leave a message for your nominees on their blog.

I would like to passt this award to Asha , Mahimaa's kitchen, Vishali , Pooja , Sanghi , EC , Khaugiri , Lavanya , Superchef , Varsha Vipins , Vaidehi , Suparna, Red Chillies , Uma , Ushanandini , Vrinda , Madhuram, Varunavi , Ramya