Soft Idlis Recipe

My Husband Loves this steaming hot idlis with coconut chutney in breakfast. He loves homemade idlis rather than bringing batter from market and than making Idlis out of it. So most of the time i make sure to make it at home. And this soft idlis will drive crazy to you too.. So give it a try and i bet that you too will start making at home.

Soft Idlis (Home made Batter)

Ingredients:

2 cups small rice (any good quality except Basmati)
1/2 cup Sabudana (Sago)
1/4 cup White urad dal
1 tsp whole fenugreek seeds
1 tsp Eno powder / Baking soda

Recipe:

Soak Rice with white urad dal, sabudana and fenugreek seeds in water for about 5-6 hours.
Drain the water from it, crush into fine paste in mixer batter jar. (Add a very little water while grinding) Batter should be thick in consistency. (Add a very little water while grinding)
Keep grinding for about a minute.
Pour in a bowl, add tsp full of Eno powder or baking soda. (I use Eno powder).
Cover and let it ferment for about 14-15 hrs. In summers it ferments quickly so 10-12 hrs are enough. But in winters it usually takes little long time to get a proper fermentation. So adjust the timings. My batter rised very nicely and almost doubled up. (Usually i allow it to ferment overnight and in morning i really get surprise seeing my batter which is doubled)
 If batter is not properly fermented than the idlis will be hard.
 Now add salt to taste and water. Batter after adding water should not be much thick nor too runny.
Use your Idli Steamer. Add some water and keep on the stove with flame on. Pour batter in greased idli mould and keep idli mould in steamer and cover it. Steam it for about 10-12 minutes or until toothpick insert in it, comes out clean.  Do not Overcook as they will loose all its moist and will become hard.

Serve Hot steamed idlis with Nariyal/Coconut Chutney or My earlier posted Udupi temple style Sambhar (Click on this highlight links to get Coconut chutney and Udupi temple Style sambhar recipe)

Idlis

Bhuna Masala -Mix curry masala

Bhuna Masala or Mix curry masala is a convenience in kitchen for those running short of time. Bhuna Masala can be used to make various curries for both vegetarian and non vegetarian dishes. I am sure this will be very useful to many of you. A very little changes can be done while making various curries with the same bhuna masala and there is no chance of the taste and the flavour getting repeated even when you use the same masala every time.
Veg Dishes: Quick Rajma  (bhuna masala with 1-2 extra tomato puree and butter will require and your work is done) same its with Quick chole, Methi malai matar, Matar paneer/aloo matar paneer: (with bhuna masala add a 1-2 tbsp of fresh cream and ready to serve), Curried soya chunk, other curried vegetable like lauki, tori and so on...
Non veg dishes: Bhuna Lamb, Chicken bhuna masla, butter chicken and so on..
This will be real honest friend in kitchen which will save your time leaving behind some Delicious, flavorful, healthy and Tasty recipes. So here it goes:

Ingredients:

Bhuna Masala

Paste & Puree                                    
3 (2large & 1Small) Onion Puree
3  Large riped tomatoes Puree
10-15 Garlic paste
2 inch piece Ginger paste

Spices:
3 tbsp Corrainder Powder
2 tbsp Cumin powder
2 tbsp Whole Cumin seeds
1-2 tbsp Dry mango powder (aamchur)
1 tbsp Fenugreek powder (methi)

Dry Spices

2 tbsp Fennel powder (Saunf)
1 tbsp Turmeric powder
1 1/2 tbsp Red chilly powder
1 tbsp Black pepper powder
1/2 tbsp Black cloves powder
1 tbsp Khas Khas powder
10-12 Cashew nut (Crushed & powdered)
4 black Cardamoms seeds ( crushed and powdered)
4 green Cardamoms seeds ( crushed and powdered)
10 Bay leaves ( scissored and powdered)
Salt to taste

Oil:
4 tbsp mustard seeds (For flavor and aroma)
5 tbsp Olive oil

Recipe:
In a large non stick pan pour mustard and olive oil with whole cumin seeds, while it splutters, add Onion puree. Saute till light golden brown by adding pinch of salt. Once puree turns light brown, add ginger-garlic paste and start adding all spices mentioned above one by one (make sure all spices mentioned above are properly grind). Add a little amount of water and let it stand on a medium to slow flame for about 15-20 minute. In between keep check on masala that it doesn't stick to your pan if using other than non stick pan.
Now add tomato puree, again stir and keep on simmer to low flame for 5 minute. After this 5 minutes cover your pan and cook more for 2-3 minutes (if require add little water). Once you open the lid you will visualize a glaze on masala and separation of oil on sides of your pan. This Indicates of  Masala is now ready and put off the flame.
Once cooled store in a large air tight container. Keeps well  for about 2 weeks if refrigerated properly.
While making any dishes with bhuna masala, add salt accordingly as the bhuna masala paste has its own.