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New Recipes

1 Scrub mussels in running water with a stiff brush to remove any sand or dirt; Scrape off any barnacles with a knife; Cut open the mussels; Give any open mussel a sharp tap and discard any that fail.


Mysore Idli

Ingredients :

150g split white gram, 430ml water, 400g rice semolina, 3t salt, 100g carrot, 100g potato, 50g peas, 1t turmeric powder.

Preparation :

1. Soak 150g split white gram in water for 5 hours; Remove and drain.
2. Soak 400g rice semolina in water for 20 minutes; Rinse and drain; Squeeze out the excess water.
3. Add the drained white gram and 430ml water to an electronic blender; Blend till smooth; Transfer to a deep pot; Add the rice semolina and 3t salt; Mix well; Cover; Leave to ferment at the room temperature for at least 12 hours.
4. Peel, rinse and dice a carrot.
5. Peel, rinse and dice a potato.
6. Blanch peas in boiling water for 20 seconds; Remove and drain.
7. Add the diced carrot, diced potato and the peas to the mixture from the step 3; Mix well to be batter.
8. Arrange an idli steaming rack with a wet muslin cloth; Fill the moulds with the batter from the step 7; Place in the steamer; Cover and steam over a high heat for 15 minutes; Turn off the heat; Remove and arrange on a serving plate; Ready to serve.