Foodie fix

Foodie fix

Idli Rasmalai

Idlis are always associated with sambar and chutney. But stretch your imagination and idlis can be exotic too! Here are some recipes to surprise your guests with.

Idli Rasmalai
Ingredients: freshly cooked idlis-6; boiled and cooled milk -1cup with 2 tbsp of sugar; condensed milk — ½ cup or more; Elaichi powder - ½  tsp; liberal pinch of saffron, badam slivers and pista flakes.              

Method: Dip the idlis in the sugared milk for 1 or 2 minutes. Arrange these idlis on a broad plate with the sugared milk. Pour the condensed milk evenly on the milk soaked idlis. Sprinkle Elaichi powder, crushed badam and saffron evenly. Decorate with badam slivers and pista flakes. Chill and serve in cups.

Idli Raitha    
Ingredients: Idlis -4-5, cut into bite size pieces; thick curds churned -2 cups; salt to taste and ½ tsp sugar.     To grind: green chillies - 2 to 3; a piece of fresh ginger; coconut gratings - 2 tbsp; coriander leaves - few. Grind and keep aside .

Seasoning: Pure ghee - 1 tsp; Mustard seeds -1/2 tsp; Urad dhal - 1tsp.     
To decorate: Carrot gratings - 1 tsp; few seeds of red pomegranate and few coriander leaves.

Method: In a fairly broad mixing bowl, add thick curds, ground masala, salt and sugar. Mix well with a fork. Add the bite size idli pieces. Season with hot ghee, mustard and urad dhal. Pour the curds on the idlis and mix gently. Decorate with carrot gratings, red seeds of pomegranate and coriander leaves. Cool and serve. 

Idlis & tender coconut
Ingredients: Freshly cooked idlis cooled - 4 to 5; tender coconut water-2-3 cups; sugar -1/4 cup; flesh of the tender coconut-few pieces.
Method: Cool the freshly cooked idlis. In a broad bowl, add sugar and tender coconut water. Stir well to dissolve. Add the cooled idlis and tender coconut pieces. Allow the Idlis to soak for 10-15 minutes. Serve in a cup.

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