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Monday, March 29, 2010

IDLIS with GINGER CHUTNEY n BENGALGRAM CHUTNEY




IDLIS with CHUTNEYS

IDLIS:
Ingredients:
urad dal-1 cup
Idli ravva-2 and one fourth cup
Salt to taste.
Previous day wash and soak the urad dal for 4 hrs,.While soaking the dal soak the ravva also in water after washing it for 3 to 4 times,seperately..After 4 hrs wash again and grind the dal ,and add idli ravva to the idli dal batter .Let it ferment ,here in india we need 6 to 8 hrs to ferment.
Next day morning mix water and prepare idlis.

BENGALGRAM DAAL CHUTNEY:
Bengal gram-1 cup.(fry bengal gram in a kadai in low flame without oil,till brown for 3 mins)
For Seasoning:
Red Mirchi-2 nos
Green Mirchi-3 nos
Oil-2 spoons
Mustard seeds half spoon
Jeera half spoon
Curry leaves
Asaefoetida or Garlic
Salt to taste
Curds 2 spoons or Lime juice half spoon

Method:Grind fried bengal gram, and Red mirchi,Green mirchi,into a paste by adding water.Lastly add salt and grind the chutney in to a paste.Add curds or lime juice and garnish with seasoning of Mustard and Jeera
and Curry leaves.

Ginger chutney:
Ginger:1" piece chopped
Green chillies 4 nos
Salt to taste
Jaggery or Sugar 2 to 3 spoons
Tamarind paste 1 to 2 tsp as per your taste
Method:
Grind all these5 ingredients in to a paste by adding water.

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