India celebrates her 60th Republic Day today. I woke up with this song (S was listening to it), its been ages I heard this song and it bought back many memories. I made tiranga idli to mark the Republic day .This is very fast and simple.There is no need for fermentation and waiting for 12 hrs to relish your idlis. These are instant. can be made whenever you feel like having idlis or when u have unexpected guests.
Mix together bombai ravva, curd, baking soda, lemon juice, salt and mix well. Add water if needed.
Grease idli plates and pour the batter in them. Garnish with carrots on one end and the green pea mixture on the other, leaving the middle white.
Pour 1 cup water at the bottom of the cooker, place the idli stand in it, close the lid and leave on high for 2 mins and then on medium and cook for 11 mins.
Switch off stove, let stand for 5 mins, wet a spoon and remove the idlis from idli paltes.
Serve with chutney of your choice or sambar. I served mine with Nellore fish pulusu( Nellore fish curry).
When Srivalli of Spiceyourlife announced that we were to make moongdal halwa for december's challenge....I was pretty excited, as I never made it but had it many times. I made it twice. Once with the second recipe and again without soaking the dal (this is my friend's version).
* Don't leave the halwa unattended. The dal can stick and it can go from just done to burnt in a second so keep stirring as much as possible. You should remember to keep stirring to prevent dhal from sticking irrespective of the ghee added.
* You aren't looking for the halwa to get too thick when you turn off the heat. It was thicken as it cools.
* Cook until ghee surfaces on the sides and the halwa attains a very nice shine.
* Initially, it may appear that all the ghee is being used up. But as the dhal cooks the ghee separates. So the ghee measure is sufficient.
* Though original recipe didn't call for roasting the dhal before soaking, Lataji felt roasting it a bit gives more fragrance.
Dry roast the moong dal on very low flame till they turn golden brown(take care not to burn)or nice aroma fills ur kitchen. Cool ,make a coarse powder and keep aside.
Heat ghee and roast the cashews and raisins, keep aside.
Now add the moong dal pwd and fry on low flame for about 5-6 mins or till it turns into a nice golden brown colour.
Add the coconut and saute for a couple of minutes.
Add milk and water slowly, 1/2 cup at a time mix well. Avoid any lumps. Add the cardamom pwd and saffron and cook covered on low heat, stirring occassionaly and taking care not to burn the halwa at the bottom.
Once the dal is cooked, add the rose watre, switch off, transfer into a bowl , garnish with cashews and raisins.