Oats Idli

Oats Idli

March 03, 2019





Ingredients:


  • Rolled oats                              : 1 cup
  • Fine sooji/Rava                       : 1/2 cup
  • Fresh curd                               : 1/2 cup
  • Baking soda                            : 1/8 tsp 
  • Water as required
  • Salt to taste
  • Chopped coriander leaves     : 1tsp
For tempering: 
  • Mustard seeds                       : 1/2 tsp
  • Urad dal                                : 1/4 tsp
  • Cumin seeds                         : a pinch
  • Asafoetida                            : a pinch
  • Green chilli chopped            : 1 tsp
  • Oil                                        : 1 tsp

Method: 

  • Grind the oats to a fine flour.
  • Heat a tawa , roast the sooji for 2 mins.  Now add the oats flour to this roast for 4 mins, keep stirring.
  • Let it cool completely. Then add the curd and mix well. Now add required amount of water to make a medium consistency  batter.  Cover it for 5 mins.
  • Now add salt to this batter and mix well.
  • Fry mustard seeds, urad dal, cumin seeds, asafoetida and green chilli in a spoon of oil and add this ti the batter.
  • Finally add the baking soda and stir it immediately.
  • Grease a idli mould and pour a ladle full batter to idli mould and steam it for 5 mins. Check it with a knife dipped in water. If it comes out clean then the idli is cooked.
  • Serve it hot with coconut chutney or sambhar.

Alleppey Fish Curry

Alleppey Fish Curry

March 03, 2019





Ingredients:


  • Seer fish                             : 5 pcs
  • Shallots sliced                    : 3/4 cup
  • Green chillies                    : 2 nos
  • Ginger                               : 1/2"thinly sliced 
  •  Chilli pdr                          : 1tsp
  • Turmeric pdr                     : 1/8 tsp
  • Raw mango                       : 1 small
  • Salt to taste
  • Coconut milk                    : 1/2 cup
  • Coconut oil                       : 2 tbsp

Method:


  • Slice shallots and slit green chillies.  Cut raw mango to thin pieces.
  • Heat coconut oil in a pan add sliced shallots and saute it for 2 mins.
  • Add green chillies and ginger pieces to this. Saute again for a few seconds, reduce flame,  add chilli pdr and  turmeric pdr.  Saute it till the raw smell goes.
  • Add the mango pieces, salt  and half cup of water. Cook for 2 to 3 minutes.
  • Add the fish pieces and cook  for 3 mins. Then add the coconut milk and stir it slowly.  Cook again for 2 mins and add curry leaves. Switch off the stove. 
  • Transfer to the serving dish. Serve hot with steamed rice!
 


Pot logo by Sma-Rtez , used under the Creative Commons license