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New Recipes

1 Discard heads and tails of prawns; Shell; Devein with toothpicks; Rinse and soak in salty water briefly; Remove and pat dry; Marinate in seasoning (1) for 15 minutes 2 Peel, rinse and mince ging.


Kanchipuram Idli

Ingredients :

2.5T oil, 1t mustard seeds, 80g cashew nuts, 210g semolina, 16g ginger, 2 green chili pepper, 1 sprig of curry leaf, 3 stalks of coriander, 1.25t salt, 500ml yogurt, 1/4t bicarbonate of soda.

Preparation :

1. Chop cashew nuts.
2. Rinse, seed and chop green chili peppers finely.
3. Rinse curry leaves; Chop most.
4. Rinse and chop coriander finely.
5. Heat a pan over a high heat; Add 2T ghee and heat over a medium heat; Add 1t mustard seeds and the chopped cashew nuts; Stir-fry over a medium heat till golden brown; Add 210g semolina; Stir-fry over a medium heat for 3 minutes; Turn off the heat; Cool.
6. Peel, rinse and mince ginger.
7. Add the minced ginger, the chopped green chili peppers, the chopped curry leaves, the chopped coriander and the mixture from the step 5 to a bowl; Mix well; Add 1.25t salt; Mix well.
8. Add 500ml yoghurt to a big bowl; Whisk lightly; Add 1/4t bicarbonate of soda; Mix well; Add the mixture from the step 7; Mix well to be batter (bubbles coming from the batter).
9. Lightly grease idli moulds with ghee; Fill the moulds with the batter from the step 8.
10. Line an idli steaming rack with a wet muslin cloth; Arrange the moulds in the steamer; Cover and steam over a high heat for 15 minutes; Turn off the heat; Remove and arrange on a serving plate; Garnish with the un-chopped curry leaves; Ready to serve.