Thayir Idli Recipe / Thair Idli Recipe / Curd Idli Recipe / Dahi Idli Recipe

Curd Idli

Ingredients
Mini Idli - 18
Salt to taste
Curd - 1 cup
Grated carrot - 1 tbsp
Chopped coriander leaves - 1 tsp
Sev or Boondhi - for garnish
Idli Podi - for garnish
Tempering
Oil - 1 tsp
Mustard,Urad dal.Jeera - together 1 tsp
Red chillies - 1
Curry leaves few
Chopped green chillies - 1
Grated ginger - 1/8 tsp

Curd Idli

Method
Heat oil in a pan and temper it with above ingredients.
Whisk curd with little salt,add the tempering,some grated carrot & chopped coriander leaves.
Mix well till everything is combined.
Arrange the mini idlis in a plate,pour the curd mixture on top.Keep in fridge for 10 minutes
Just before serving garnish with grated carrot,coriander leaves,sev
& idli powder sprinkled on top.
Serve it immediately!
Note:
a)You can do a variation by adding imli/tamarind chutney & green chutney on top.
b)For garnish you can even add some fried cashew nuts.
c)Do not use sour curd for this recipe.If your curd is sour add some milk.
d)If you don;t have mini idli plate make regular size idli & cut into small cubes.
e)This can be served as an appetizer.

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Menthi Koora Pappu Recipe / Methi Dal Recipe / Menthi Kura Pappu

Menthi Koora Pappu

Ingredients
Chopped fresh methi/fenugreek/vendaya keerai- 1 small bunch
Salt to taste
Chopped onion-1/4
Chopped tomato-1 small
Turmeric powder-1/4tsp
Toor dal -1/2 cup
Oil-1tsp
Tempering
Oil-2tsp
Mustard-1tsp
Urad dal-1/2tsp
Jeera/Cumin-1/2tsp
Red chilly-1
Red chilly powder-1/2tsp
Turmeric powder -a pinch
Crushed garlic-3
Method
Heat 1 tsp of oil in a pressure cooker fry methi leaves,onion,tomato for a minute.
Add the washed dal,turmeric powder & needed water and pressure cook till soft,mash it well.
Heat oil in a pan & temper it with above ingredients.
Pour this tempering into the dal & mix it well.
Best served with plain rice with little ghee.

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How to keep coriander leaves fresh in fridge / How to keep cilantro fresh.

Keeping cilantro fresh

This is the easy way i follow to keep my cilantro/coriander leaves fresh for more than a month in refrigerator.
Once you buy a bunch of coriander leaves remove the string from the bunch.
Loosen then remove rotten leaves from the bunch if any.
Fill a tall glass beer mug or any tall glass with tap water.
Immerse the bunch into the water till the stems are in.
Store it in fridge this will stay fresh for a month.
Change water if colour changes.

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Oats Murukku Recipe / Oats Muruku Recipe / Oats Chakli

Oats Murukku

Ingredients

Quick Oats -1/2 cup powdered

Rice flour-1 cup

Besan/Gram Flour-1/2 cup

Chilly powder- 3/4 tsp

Hing-1/2tsp

Ajwain-1/2tsp

White sesame seeds-1tsp

Salt to taste ( around 1 tsp )
Hot oil - 1 tbsp

Oil-for frying

Oats Murukku

Method

Take a bowl add rice flour,besan,powdered oats,hing,chilly powder,sesame seeds,ajwain,salt & hot oil.Mix it well.
Add water little by little & make a soft dough.
Grease the murukku press & fill the dough.
Heat oil and press the dough directly into the hot oil.
Deep fry the murukku in medium high flame till crisp & light brown on both sides.
Remove it on a kitchen paper for extra oil to get absorbed if any.
Cool & store it in a air tight container.

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Shikanji Recipe / Shikanjvi Recipe / Indian Lemonade Recipe

Shikanji

Ingredients
Lemon - 1 medium size
Cold water 2 & 1/2 glasses
Salt to taste
Black salt - 1/8 tsp
Chaat masala - 1/2 tsp
Roasted & powdered jeera/cumin powder - 1/4 tsp
Pepper powder - 1/8 tsp
Mint leaves crushed - 6
Sugar - 2 tbsp
Method
Take a jar squeeze out the juice from the lemon.
Add all the above mentioned ingredients.
Stir to make sure sugar has completely dissolved.
Filter & pour it in a glass,add ice cubes garnish with some mint leaves.
Serve cold immediately as a refreshing drink.
Note:


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