Kushboo Idly

Not sure from where this idly is originated,must be either madurai or chettinad..it is more popular in southern tamilnadu, specially in weddings...the mega size idlies are must in the menu...I remember my athai (mom's SIL) says "we can pinch all the sides and eat "..I tried it with this chettinad kara kulambu,and ellu milagai podi(divine)...

Kushboo Idly Ingredients Raw Rice-4 cups Urad Dal-1 cup Javvarisi/Sago-1/2 cup Salt-1 tbsp Cooking  Soda-1/2 tsp Method 1.Wash rice and urad dal and soak it togeher  for 12 hrs(overnight) 2.Wash Sago and soak with 3-4 cups of water for 12 hrs(overnight) 3.Grind them all-together into smooth batter and rest it to ferment for 8 hours 4.Mix the baking soda with water and blend it with fermented batter 5.Use idli maker and steam it for 8-10 minutes 6.Remove the lid and rest it again for 4-5 minutes ,scoop the idlis out I skipped using cooking soda...I made the batter how we usually make for idlies...So definitely not too thick nor too thin.....

Wishing  best wishes who are fasting tomorrow for varalakshmi vratham...So,here is the recipe to prepare amazing feast to gorge in after the fast...Sabudana is the best ingredient that will easily digests and also it helps to bounce back the energy sooner than other food.. So make some sabudana kheer/khichdi or this idly and Enjoy :)

Corn and Mayo Sandwich

 We make sandwich almost everyday...this sandwich is my family's favourite veg sandwich..For mayonnaise,use the kissan garlic cheese spread...thats the magic touch for this sandwich..

Corn and Mayo Sandwich Ingredients Sandwich Bread-6 nos Butter-2 tbsps Mayonnaise-4 tbsps Corn-half cup Carrot ,grated-quarter cup Iceberg Lettuce-6 Salt-a pinch Pepper-as needed Method 1.Apply butter on both the sides of the bread and toast it to slight crisp and golden brown 2.Microwave corn for 60 seconds on high 3.Mix the carrot,corn,salt and pepper with the mayonnaise 4.Add chopped lettuce or coriander leaves 5.Spread the mayo mix on toasted bread, place the whole lettuce and sandwich with another bread

 Enjoy!

Vazhapoo/Banana Flower Kulambu

Sorry for being away from blog for so long,thank you for the messages and enquires....I am back..i will post many recipes this July (hopefully- fingers crossed)and at least i should clear all my draft posts soon :).....So,stay tuned  for lots of best recipes...This kulambu i tried ,since one of my friend said its a good substitute for ayeerai meen kulambu...After i made the vazhaapoo bhajji ,it vanished so soon...I didnt find any bitter taste with the flower...Of course,I deveined them the precious night and kept in fridge,so the morning cooking was done easily...

Check the stepwise pictures in clockwise direction

Vazhapoo Kulambu Vazhapoo-15-20(deveined) Garlic pearls-9 Small Onions-15 Tamarind-lemon size Fennel seeds-half tsp Fenugreek seeds-half tsp Sambar powder-3 tsps Turmeric powder-half tsp Garam flour-100gms Red chilli powder-1/2 tsp Rice flour-3 tsps Salt to taste Oil to taste Method 1.Soak the tamarind in water 2.Mix garam flour,rice flour ,pinch of salt and red chilli powder to make into fine paste 3.Dip each flower and deep fry in kadai 4.To prepare the kulambu,Heat the pan,pour the oil,add the fenugreek and fennel seeds 5.Add the small onions and garlic and sauté for couple of minutes 6.Add the tamarind extract and the flowers 7.Add the sambar powder and turmeric powder and bring to boil 8.Mix a tsp of rice flour with water and add it to the kulambu Dont overcook the kulambu ,once the flowers are added,it tends to dissolve sooner.

           I am glad i tried this recipe,but it has nothing to compare with what my friend said.