Idly

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Idlies are staple south Indian food eaten with sambar, chutneys & milagai podi (spicy powder). Different proportions are used in different places. I would say, only trial and error will end up in soft idlies. Intially, I never prefer making this often. After couple of times, I finally find out the right proportion for this soft & fluffy idlies.

Ingredients :

1. Idli rice - 2 cups
2. Urad dal - 1 cup
3. Cooked rice - 2 tbsp
4. Salt to taste
5. Cool water while grinding

Directions to grind :

£ Soak the idli rice & urad dal seperately. Preferably over night or atleast 4 hrs.

£ Grind the idli rice along with cooked rice. Keep aside. Grind this little coarsely.

£ Now, grind the soaked urad dal & mix it with the rice mixture. Add the salt & mix throughly with the hand (which helps in fermentation).

£ Ferment the idly batter for 10 hrs (preferably overnight).

£ Grease the idly pan with oil or ghee. Pour the scoop of idly batter into each hole & pressure cook them until done (it takes 5 to 10 mins).

Serve them warm with chutneys.

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Potato Podimas

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I love to eat & cook variety rices rather than full meals. It makes my day little simple & work free. Especially during the mornings, packing the lunch is the first thing to do. I prefer making lemon rice, tomato rice, curd rice, tamarind rice frequently with this yummy & delicious potato podimas. One among the few dishes which requires less ingredients yet taste great.

Ingredients :

1. Potatoes - 4 large nos
2. Turmeric powder - 1/2 tsp
3. Chilly powder - 2 tsp
4. Salt to taste
5. Oil - 1 tbsp
6. Finely chopped corriander leaves

Directions to cook :

£ Cook the potatoes in the boiling water.

£ Roughly smash the potatoes along with the turmeric powder, chilly powder & salt to taste. Set aside.

£ Heat oil in the non-stick pan, add the smashed potatoes. Cover and cook for 15 mins over low-medium flame.

£ Finally, add the finely chopped corriander leaves.

Serve warm.

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Veggie carbonara

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Italian dishes is my hubby's favourite cuisine. Pasta dishes are the most popular menu among the all. Veggie carbonara is supposed to be the most tasty variety especially for those who love creamy flavour. I am not the great fan for this dish as it is rich in calorie. Addition of zucchini with garlic flavour enhances the taste.

Ingredients :

1. Olive oil -2 tbsp
2. Garlic cloves (Finely chopped) - 2 nos
3. 2 Zucchini, thinly sliced
4. 5 Scallions, cut into lengthwise
5. 12 oz dried penne
6. 4 egg yolks
7. Sour cream - 3 tbsp
8. Parmesan cheese - 1/2 cup & for garnishing
9. Salt and black pepper to taste

Directions to cook :

# Heat the oil in a heavy bottomed pan over a medium heat, add garlic, zucchini & scallions. Stir for 4 to 5 mins until the zucchini is tender. Set aside.

# Cook the pasta in the salted boiling water according to the package instructions.

# Meanwhile, crack the egg yolks in the bowl and season with salt and pepper. Keep aside.

# Just before the pasta is ready, return the pan with the zucchini mixture to the heat. Stir in the sour cream and bring it to boil.

# Drain the pasta thoroughly, return it to the pan and immediately stir in the egg mixture, parmesan, and the creamy zucchini mixture. Stir vigorously and serve immediately with a sprinkling of grated parmesan.

Serve immediately.

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