PESARATTU

INGREDIENTS:

1. Pesalu / Green gram    -   1 cup

2. Ginger                          -   2 " piece

3. Green chillies               -  6

4.Salt

toppings:

1. cumin seeds 

2. chopped onions

PROCEDURE:

1. Wash and soak the green gram atleast for 4 hours..... I generally do it over night.

2. Grind in all the ingredients.

3.  Heat a pan. and drizzle some oil on it.

 4. Now cut an onion adn rub the pan with it.... so that the batter doesn't stick to the pan

 4. Now place some batter on it.

5. Now spread the batter by moving ur hand in circles....
    (DON'T PRESS IT TOO HARD WHILE SPREADING)

6. Now drizzle some oil all over the batter....

7. Now sprinkle some cumin seeds on it.

8. Now sprinkle some onion on it and press it lightly, so that the onions will be well settled.......

( NOTE: U CAN PUT A LID ON IT SO THAT IT COOKS WELL ....)

9. After a minute, flip it now and fry it for 30secs.

 10. Serve hot with Ginger chutney...... fingerlicking breakfast.......

SENDING THIS TO 

                                             SOUTH INDIAN COOKING (SIC) - SERIES 1

IDLI

It's time for a quick and healthy breakfast......
My sister calls it "Deadly Idly" .... :-)

But it's healthy and a very easy one to cook on a lazy day :)

INGREDIENTS:

1. IDLI BATTER                       2 CUPS

2. SALT                                     TO TASTE

PROCEDURE:

1. Take some idli batter .

2. Add salt and little water . (only to make idli batter easy to handle) 

3. mix gently.... do not mix more , as the batter loses its air bubbles and idlis will not be soft.

4. Take your idli steamer.

6. This is how an idli plate stack looks like.....

     
 7. Now place small amounts of batter into these plates.......

8. Now fill all the plates ....

9. Pour in some water into the steamer and then Place this stack in your idli steamer and put it on flame.
 

10. Put the steamer on high for 3 mins.... once you hear the steamer whistling... put it on sim(low) for   10minutes.....

11. Now we nwwd to just check whether the IDLIs are cooked or not.

(I tested with my finger....... i'm used to it now...... )

12. Just open the lid carefully , as its too hot...

      Now first dip your finger / knife in water and then dip it in your idli............

13. If the batter sticks to your finger / knife , then the idli needs to be cooked more....

    Otherwise it got cooked and you can switch off the stove....

14. Now open the lid of the steamer , and let it cool for 2-3 mins.

15. If you try to take out idlis when they are hot, they do not come out good and instead they will stick more to the idli plate.

 

16. So wait and take out idlis from the plate....Dip a spoon/laddle in water first and then take idlis out...

17. Serve hot with chutney...

NOTE: A drop of ghee makes it more yummy.... you can serve it with coconut/peanut/tomato chutney and even with karampodi.

SENDING THIS TO

                                            SOUTH INDIAN COOKING (SIC) - SERIES 1