methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi | with 53 amazing images.
methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi is an easy but vibrant chick pea curry, which is sure to thrill your taste buds! Learn how to make fenugreek leaves with chickpeas.
To make methi chole, combine the kabuli chana, chana dal, soda, little salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan, add the cloves, cardamom, bayleaves and cinnamon and sauté on a medium flame for 30 seconds. Add the prepared onion paste and sauté on a medium flame for 5 to 7 minutes. Add the prepared tomato paste, turmeric powder, chilli powder, coriander powder, asafoetida, dried mango powder and garam masala, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the fenugreek leaves, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the cooked kabuli chana along with the water, sugar, salt and ½ cup more of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the fresh cream and mix gently. Serve hot.
The combination of pleasantly bitter fenugreek leaves with nutty chick peas, flavoured awesomely with an onion paste, tomato paste and spice powders, makes this fenugreek leaves with chickpeas a wonderful match for both rice as well as rotis or parathas.
The nice blend of textures, the traditional flavour and appetizing aroma of this easy Indian chick pea curry make it truly irresistible. It will be enjoyed by the whole family, and can be served with rice and dal or any Indian bread.
If you like chickpeas with methi Indian sabzi, then you can also try other recipes with methi like Methi Palak Paneer Subzi or Methi Palak Aur Makai ki Roti.
Tips for methi chole. 1. Kabuli chana has to be soaked for 8 hours. So plan for it in advance. 2. The kabuli chana for this recipe should be well cooked and not mushy. 3. Saute the fenugreek leaves, onion paste and tomato paste for the said time to get rid of their raw smell. 4. The sabzi should not be very dry, nor have too much water. 5. We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi.
Enjoy methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi | with step by step photos.
poha yellow moong dal dosa recipe | how to make moong dal dosa | instant moong dal dosa | no fermenting moong dal dosa | with 24 amazing images.
While this no fermenting moong dal dosa requires an hour and a half of soaking, the batter does not need to be fermented. So it is instant. The rich aroma of the dosa being cooked in ghee suits as a breakfast fare or a snack treat as well.
The appetizing aroma of fenugreek seeds, the crisp texture acquired from poha, the semi-spicy flavour and nice colour set this how to make moong dal dosa a notch higher than others. Relish it fresh off the tava with chutney and hot Sambhar.
To make poha yellow moong dal dosa, combine the poha, yellow moong dal and fenugreek seeds in enough water in a deep bowl and soak it for 1 hour 30 minutes. Drain well. Blend in a mixer along with coconut and 1 cup of water till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and mix well. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns brown in colour. Turnover and cook again till the other side gets cooked as well. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 11 more dosas. Serve immediately with coconut chutney and sambar.
Just like rotis made of different flours have different flavours, dosas made of varied batters also have varied flavours. Not only the taste but the aroma and texture of the dosa also varies according to the ingredients used in the batter. Some batters need to be fermented while some do not. poha yellow moong dal dosa is of the latter variety.
Tips for poha yellow moong dal dosa. 1. Ensure you use jada poha for this recipe. 2. Also make sure to add poha and fenugreek seeds after the yellow moong dal has been washed well. 3. Serve this dosa immediately, like any other dosa.
You can also try other dosa recipes like Poha Dosa or dosa.
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Bengal gram is abundantly used in Rajasthani cooking because it grows in plenty in the arid desert conditions. Besan made from Bengal gram is used to make rotis, gatta, mithai and also as a thickening agent for kadhi .
Gatte ka Pulao is made on festive occasions when plain steamed rice is not served. As vegetables are not available throughout the year, cooked gattas are added to spice up this pulao, which is usually served with kadhi or plain curds .
ragda patties | chaat ragda patties | ragda recipe | ragda patties street food | with 60 amazing images.
Ragda Patties, one of the most famous street foods of Mumbai, is a satiating snack that is loved by people of all ages.
From being a street food, it has grown in stature to become a popular dish in many Indian restaurants all over the world.
This tongue-tickling Ragda Patties treat is made of two components – crisp and succulent patties served with hot and spicy ragda. The ragda is made of cooked white peas in a spiced delicious gravy ; while the tava-cooked patties are made of mashed potatoes, perked up with a proper mix of desi spices.
The ragda can be made spicy or mild, as per your taste. The patties are conveniently tava-cooked and not deep-fried. This gives them a nice mouth-feel, which is crisp outside and soft inside.
In this Ragda Patties recipe, we have stuffed the patties with mint and coriander to give it a flavourful twist. Sometimes, it is also stuffed with soaked chana dal. You can come up with your own version with a different filling too!
You can prepare the patties and the ragda beforehand. Assemble the chaat and top it with crunchy sev and onions just before serving.
Serve Aam Lassi Slush or Watermelon Slush as an afters to this chaat.
Enjoy how to make Ragda Patties recipe with detailed step by step photos below.
This recipe will give you the satisfaction of preparing a grand dessert all by yourself, right from start to end... from sponge to decoration!
At the heart of this Chocolate Truffle Cake is a richly flavoured chocolate sponge with a hint of coffee flavour. This is sandwiched and coated with a creamy chocolate ganache, and topped with juicy chocolate-coated strawberries.
Homemade chocolate decorations add to the charm of this Chocolate Truffle Cake. Depending on the occasion, you can make the decorations in various shapes and sizes.
Don’t let the procedure overwhelm you. It is not actually that tough, and this video is there to guide you, so proceed confidently!
Also do try other recipes like Mango Truffle Cake and Double Layered Chocolate Truffle Gateau .
rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with amazing 21 images.
rasgulla is a milk based popular Indian dessert orginated from Bengal yet equally loved all over India. rasgulla are served along with syrup and even cooked in the same sugar syrup. Ras stands for syrup and gulla stands for balls.
rasgulla is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgulla.
Remember that everything matters in the making of perfect rasgullas---from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water.
Chhena is coagulated milk which acts a base for rasgulla. When you make rasgulla make sure to use and prepare fresh chhena, as making it in advance and storing it the refrigerator will change the texture of the rasgulla sweet.
Notes and tips to make the perfect Bengali rasgulla recipe. 1. Bengali rosgulla is made using chenna. To make chenna at home, heat the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring it to a boil. If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk. Ideally, cow’s milk gives best result as it has less fat comparatively and the formation of malai (milk granules) is lesser. Keep stirring in between so that milk does not get stick to the bottom of the pan and get burnt. 2. To make soft, spongy rasgulla at home, put 5 cups of water in a steamer or a pressure cooker. For an added flavor, you can add some cardamom pods in sugar syrup. Make sure to have enough room for chenna balls to submerge completely and swell double or triple in size while boiling. 3. Do not hang the chenna for more than 30 to 45 minutes or else the chenna will be completely dry and rasgulla will turn hard. 3. Knead until the chenna is smooth, free of lumps and has no milk granules. If the chenna is not smooth the rosogulla may turn hard. Don’t over knead or else there will be no moisture and rasgulla will develop cracks. 4. Remove Bengali rasgulla gently into a bowl. They will shrink a little after switching off the flame but it is normal. Before removing them if you wish to check if the rasgullas are cooked , or not drop a rasgulla in a glass of fresh water. It will sink to the bottom if done or else it will float on top if it is raw from inside.
So, follow instructions perfectly and you will end up with praise-worthy rasgullas. Once you get the hang of it, rasgulla becomes quite easy and you will be game to make it very frequently!
Do try other popular Bengali sweets like Chum Chum and Lebu Sandesh.
Learn to make rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with detailed step by step photos.
coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut | with 40 amazing images.
coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut is an extraordinary sponge cake which can be made when you are bored of regular chocolate and vanilla sponge cake. Learn how to make nariyal ka cake.
To make coconut cake, combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside. Combine the butter and sugar in a deep bowl and mix well till it is smooth and light using a spatula. Add the plain flour mixture gradually and fold gently. Add the coconut milk gradually and mix well using a spatula. Add the desiccated coconut and mix gently, using a spatula. Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin. Tap it slightly to even out the mixture. Bake it in a pre-heated oven at 180°c (360°f) for 20 to 25 minutes. Keep aside to cool slightly. Demould the cake, cut it into 6 equal wedges and serve.
Like a breeze that caresses you atop a hill, the mellow flavour of coconut revitalises your palate when you bite into this unique eggless coconut sponge cake.
The soothing touch of coconut is unmistakable as both coconut milk and desiccated coconut are used. This is a soft and succulent sponge cake with a deep-seated flavour and mild crunch, which makes this coconut cake with desiccated coconut a wonderful accompaniment to tea.
While you may serve it a while after baking, nariyal ka cake tastes especially great when slightly warm. You can also try other recipes like Coconut Toffee or Coconut Ball Cookies.
Enjoy coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut | with step by step photos.
kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home | with 27 amazing images.
kala jamun is a traditional Indian sweet available in most mithai shops. Learn how to make black jamun with khoya or mava.
This kala jamun made at home gives you the wondrous feeling of biting into a gulab jamun but in a more handy form! Kala Jamun is made with a perfect mix of hariyali khoya and maida to get super soft jamuns, which are deep-fried and dipped in warm sugar syrup to make a lovely semi-dry sweet.
To make kala jamun, first make the sugar syrup. For that, combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 11 minutes or till the syrup is of one string consistency, while stirring occasionally. Remove any impurities which float on top of the syrup using a slotted spoon. Add the saffron, mix well and keep the syrup warm. Then make the jamuns. Combine all the ingredients in a deep bowl and knead very well into a very smooth dough. Divide this mixture into 20 equal portions and roll each into round balls, they should have no cracks on the surface as otherwise the kala jamuns will crack while deep-frying. Finally, heat the ghee in a non-stick kadhai and deep-fry 10 jamuns at a time on a medium flame till they turn blackish in colour from all the sides. Drain and immerse in the warm sugar syrup. Soak for 1 hour. Serve immediately or serve warm.
This Indian mithai recipe is truly irresistible. These have a blacker colour as compared to the regular gulab jamun which are golden brown in colour after frying. If you grab one, you are sure to not stop them and reach out for more.
Ideal to serve at Indian parties and festivals like Diwali and Dussehra with family and friends. Next party besides kala jamun, fill up your mithai platter with assorted sweets like Akhrot Kaju Sheera, Kaju Katli, Rose Barfi, Chum Chum, Sandesh etc.
Tips for kala jamun. 1. Use of hariyali mava for this recipe is a must. Often termed as gulab jamun mava, it is readily available in the market. 2. The jamun balls should be rolled extremely smooth. Any cracks on the surface might lead to the jamun breaking while frying. 3. The sugar syrup needs to be of one string consistency. The recipe has a mention about cooking sugar and water mixture for 11 minutes. However, we suggest that you check after 10 minutes for doneness. 4. Kesar strands of good quality will lend a good attractive colour to the sugar syrup.
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chocolate pie recipe | eggless chocolate pie | no bake chocolate pie | homemade Indian chocolate pie | with 29 amazing recipes.
chocolate pie recipe | eggless chocolate pie | no bake chocolate pie | homemade Indian chocolate pie is a yummy dessert to suit all occasions. Learn how to make eggless chocolate pie.
To make chocolate pie, first make the biscuit base. For that combine the biscuit and melted butter in a bowl and mix well. Press the mixture into the base of a 150 mm. (6") loose-bottomed pie dish. Refrigerate for 15 to 20 minutes or till the base is firm. For the filling, combine the chocolate and milk in a microwave-safe bowl and microwave on high for 30 to 40 seconds. Mix gently till no lumps remain. Keep aside. Combine the beaten whipped cream, powdered sugar and vanilla essence in another bowl and fold gently. Add the prepared chocolate-milk mixture and fold gently. Keep aside. Spread the filling evenly over the set biscuit base and refrigerate for 2 to 3 hours or set till firm. De-mould the pie, garnish with grated chocolate, cut into 6 equal wedges and serve chilled.
An evergreen favourite with kids, the chocolate pie is traditionally a time-consuming dessert. Now, here is how you can make no bake chocolate pie quickly and easily using the microwave. All it takes is a few minutes to prepare a biscuit base, a few more minutes to prepare a creamy, chocolaty topping, and a few hours to set in the refrigerator.
The crunchy layer at the bottom with a gooey filling is a perfect blend of texture and flavours to please your palate. Garnish with loads of grated chocolate, and serve chilled. Your guests are sure to applaud you for serving homemade Indian chocolate pie after a hearty meal.
Not only will kids enjoy this eggless chocolate pie, but the irresistible chocolateness of this dessert will kindle the adults too! You can also try other chocolate based desserts like jam filled chocolates and chocolate brownie.
Tips for chocolate pie. 1. You need to use a loose bottomed cake tin so the pie can easily be demoulded before serving. 2. To melt butter, remove it at least half an hour before use. Place it in a microwave safe bowl and microwave it for 10 to 15 seconds. 3. The unbeaten whipped cream should be stored in the deep freezer. 4. Once beaten, it should be immediately stored in an airtight container in the freezer till use. It stays fresh upto 15 days. 5. While mixing chocolate, ensure that there are no lumps remaining. 6. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
Enjoy chocolate pie recipe | eggless chocolate pie | no bake chocolate pie | homemade Indian chocolate pie | with step by step photos.
paal payasam recipe | South Indian rice kheer | Kerala style paal payasam | with 13 amazing images.
paal payasam is a South Indian rice kheer which is a Kerala style paal payasam.
paal payasam is a must-serve item during South Indian festivals, weddings and other auspicious occasions. Made of rice cooked in full-fat milk and sweetened with sugar, this South Indian rice kheer has a very rich flavour and creamy texture, which are boosted further by spices like cardamom and saffron.
This South Indian rice kheer is something that kids and adults look forward to enjoying on special occasions. It is also one of the offerings made at Kerala temples, and you can find a long queue of people waiting at the prasad counter after mid-morning puja time to buy a portion of this Kerala style paal payasam.
In temples, the Indian rice kheer is cooked in large, heavy-bottomed bronze vessels, which gives it an even more intense flavour and richer texture.
Tips to make the perfect South Indian rice kheer. 1. Rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from burning from the bottom as the water forms a protective layer between the pan and milk. Also, it is advisable to use a heavy bottom pan to make Indian desserts like basundi, kheer, rabdi. 2. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. It is very important to use full-fat milk as it will provide the rice-kheer a rich and creamy texture. 3. Cook South Indian Rice Kheer on a slow flame for 7 minutes while stirring and scraping the sides of the pan occasionally.
Enjoy how to make paal payasam recipe | South Indian rice kheer | Kerala style paal payasam | with step by step recipes and photos below.
vegetable manchurian recipe | indo chinese veg manchurian | restaurant style vegetable manchurian gravy | with amazing step by step images.
Vegetarian Manchurian, a flagship Indo-Chinese recipe! Restaurant Style Vegetable Manchurian Gravy is a culmination of Indian ingredients and Chinese cooking style and is a wonderful fusion of flavors.
These little balls of shredded vegetables soaked in a thick sauce bursting with flavors of ginger, garlic, chili and soya sauce tastes great. Serve Restaurant Style Vegetable Manchurian Gravy with Noodles or a bowl of Chinese Fried-Rice.
Surprisingly, among the popular street foods of India, Restaurant Style Veg Manchurian Gravy is one of them along with Veg Fried Rice.
Vegetable Manchurian comes from the kitchens of Chinese settled in eastern India, and is a popular dish across the country today! Every Chinese restaurant in India serves Chinese Veg Manchurian.
Aside from Restaurant Style Vegetable Manchurian Gravy, check our popular collection of Chinese Vegetable recipes.
Enjoy how to make Restaurant Style Vegetable Manchurian Gravy recipe with detailed step by step photos and video below.
khajur pista almond barfi recipe | no sugar khajur almond mithai | healthy sugar free Indian barfi | quick mixed nuts barfi | with 25 amazing images.
khajur pista almond barfi recipe | no sugar khajur almond mithai | healthy sugar free Indian barfi | quick mixed nuts barfi is a healthy sweet to include in your diet. Learn how to make no sugar khajur almond mithai.
To make khajur pista almond barfi, chop the dates finely and keep aside. Heat the ghee in a non-stick kadhai, add the pistachios and almonds and roast them on a slow flame for 1 to 2 minutes. Remove from the pan and keep aside. In the same pan, add sesame seeds and roast them on a slow flame for 1 to 2 minutes. Add the roasted nuts back into the pan along with dates and cardamom powder and cook on a medium flame for 2 minutes. Transfer the mixture into a thali and spread it evenly. Allow it to cool for 5 to 10 minutes. Knead the mixture into a dough and shape into a cylindrical roll of 5 to 6" in length. Wrap it with a cling wrap or aluminium foil and freeze for 1 hour. Cut into 8 equal sized pieces and serve. Serve chilled or store in an air-tight container in the refrigerator.
This quick mixed nuts barfi is a sugar-free mithai without cooking and thus ready to serve in a jiffy. The crunchy texture of mixed nuts and naturally sweet taste of dates strikes a fabulous balance in this barfi. With each time you enjoy this healthy sweet you will realise that its lingering taste is truly memorable!
The nuts make the no sugar khajur almond mithai rich in protein and fibre. These 2 nutrients add a satiety value. So you can pack this sweet and enjoy it as a healthy snack, instead of reaching out from fried and other sugar laden snacks.
Healthy sugar free Indian barfi is a wise pick for weight-watchers and heart patients looking for a healthy sweet option. However, remember that moderation is the key to healthy eating. Further, we do not recommend this mithai for diabetes because of the use of dates.
Tips for khajur pista almond barfi. 1. Dates is the sweetener in the recipe and makes it super healthy. You don't need to add any sugar. Perfect healthy Indian dessert to have any time of the day. When I feel I need something sweet and healthy, khajur pista almond barfi is the answer. 2. Don't try and blend the dates. It's easier to chop them. 3. Ensure you finely chop the dry fruits for best result. 4. Freezing the barfi is important. This makes cutting into pieces easier. 5. The khajur pista almond barfi is best stored in the fridge. Lasts for 7 days in an airtight container.
Enjoy khajur pista almond barfi recipe | no sugar khajur almond mithai | healthy sugar free Indian barfi | quick mixed nuts barfi | with step by step photos.
methi makai dhebra recipe | Gujarati dhebra - tea time snack | methi makai bajra dhebra | makai na vada | with 27 amazing images.
methi makai dhebra recipe | Gujarati dhebra - tea time snack | methi makai bajra dhebra | makai na vada is a Indian bread, popular in Gujarati cuisine. Learn how to make Gujarati dhebra - tea time snack.
To make methi makai dhebra, combine all the ingredients in a deep bowl and knead into a semi- soft dough using enough water. Divide the dough into 30 equal portions. Pat a portion of the dough into a 50 mm. (2”) diameter and 1 cm thick circle in between your palms. Heat the oil in a deep non-stick pan and deep-fry a few dhebras at a time on a medium low flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. You can deep-fry 6 to 7 dhebras at a time. Serve immediately or store in an air-tight container and consume within 2 days.
These methi makai bajra dhebra are made of bajra flour, alone or together with other flours. Here we have combined bajra flour, wheat flour, jowar flour and maize flour and is perked up with different ingredients like spices and herbs. Further its flavour is balanced with the addition of little sugar.
These appetizing makai na vada also has chopped fenugreek leaves and sesame seeds added into the dough which gives the dhebra a mind-blowing flavour.
Although the ingredients to make are many, they are all common, everyday ingredients sure to be found in your kitchen, so any day you find some time, you can pop into the kitchen and make this mouth-watering Gujarati dhebra to accompany your evening tea.
Tips for methi makai dhebra. 1. If you do not have 4 types of flours used in this recipe, you can make it with only bajra flour or a combination of bajra flour and wheat flour. 2. Ensure to pat and shape them uniformly so they fry evenly. 3. While deep frying, keep the flame to medium so they get cooked from inside also. Too high flame will change the colour, but the dhebras might not cook well from inside and turn crisp.
Try other tea-time snacks like Bread Palak Pakora or Crispy Masala Puri.
Enjoy methi makai dhebra recipe | Gujarati dhebra - tea time snack | methi makai bajra dhebra | makai na vada | with step by step images.
Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread | with 20 amazing images.
Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread is an evergreen starter which can be served to young or old. Learn how to make Mexican rolls veg starter.
To make Mexican bread rolls, make the filling first. Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously. Add the milk and cook on a medium flame for 2 minutes, while stirring continuously till no lumps remain or till the sauce turns thick. Add the corn, capsicum, cheese, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously. Transfer the mixture into another bowl and keep aside. Then remove the crust from all the bread slices and roll each slice with help of a rolling pin. Apply some water at the edges of a bread slice. Place ½ tbsp of the filling in the centre of the bread slice, roll it up tightly and press the edges well to seal the stuffing. Repeat steps 2 and 3 to make 10 more bread rolls. Heat the oil in a deep kadhai and deep-fry the mexican bread rolls, a few at a time, till they turn golden brown in colour from all the sides. Drain the mexican bread rolls on absorbent paper and serve immediately with tomato ketchup.
Well, you would have tasted Mexican food in many forms such as tortillas and quesadillas. Here is a much simpler snack that nevertheless has an unmistakable Mexican touch to it. With its unique texture, mild flavour and captivating aroma, Mexican rolls veg starter is a fantastic culinary creation.
This quick party starter features bread, deep-fried with a filling of sweet corn, capsicum and cheese bound with milk and flour, and flavoured with red chilli flakes. For all the cheese fans these rolls when served with tomato ketchup are truly irresistible. You can’t just stop at one roll!
Leftover bread is best to make this Indian snacks with bread. The reason is that fresh bread is too soft and there are chances that it might tear while rolling. Serve them immediately before they turn soggy.
Tips for Mexican bread rolls. 1. While making the filling, after adding milk ensure to stir it continuously to avoid lump formation. 2. While making the rolls double check to see that the roll is well sealed, otherwise it might open up during frying. 3. Bread turns to burn quickly while frying. So deep fry on a slow to medium flame and keep a close watch at it while deep frying. 4. If you wish you can use cornflour slurry to coat the rolls. This will guarantee that the bread rolls do not open while frying. Use it in the proportion of 1/4 cup cornflour in 1/2 water.
Enjoy Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread | with step by step photos.
cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice | with 28 amazing images.
cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice is a tongue tickling snack made with readily available ingredients. Learn how to make leftover rice idli.
To make cooked rice idli, combine the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 2 hours. Wash and drain well. Add the cooked rice and blend in a mixer to a smooth mixture using approx. 1½ cups of water. Transfer the mixture into a deep bowl, add the rice semolina and salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours.
After fermentation, mix the batter well once again and pour spoonfuls of batter into each of the greased idli moulds. Steam in an idli steamer for 10 minutes or till they are cooked. Repeat with the remaining batter to make more idlis. Allow the idlis to cool slightly and demould them. Serve hot with sambhar, coconut chutney and tomato chutney.
These super-soft idlis are made with a combination of readymade idli rava and cooked rice along with fluffy, wet-ground urad dal. It is easier to prepare this instant idli with cooked rice compared to the traditional one, as you need to soak wet-grind only the urad dal. It is also a relatively foolproof method that is sure to yield appetizingly white, bouncy South Indian soft idly from leftover rice.
However, since it makes use of cooked rice, it is not advisable to keep the fermented batter for more than a day or two. Serve the leftover rice idli with sambhar, coconut chutney and tomato chutney.
Tips to make cooked rice idlis. 1. You can use leftover rice but do not use basmati rice. 2. This a quick recipe apart from the fermenting, the blending is also very quick as it has only urad dal. 3. When you blend all make sure you then mix the batter very well with your hands before fermenting. 4. After fermentation make sure to mix the batter with a spoon very well.
Enjoy cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice | with step by step photos.