Thursday, March 19, 2009


Serving : As per your Requirement


puffed Rice
finely chopped onions
finely chopped red tomatoes
finely chopped cilantro
finely chopped raw mango
red chili powder
coriander powder
cumin powder
mint chutney
tamrind extract
salt and sugar
fine sev
puris of pani puri

Stepwise Direction :

Tamrind extract : soak tamrind into warm water for about 3 to 4 hours. mash tamrind in water itself. Then remove all mashed tamrind. Add chopped jaggery. Boil this mixture in microwave for 2 to 5 minutes.

Mint chutney : Grind the mixture of mint leaves, cilantro and green chilis from the mixer, and then add sugar and salt. add some water.

In a big mixing bowl add puffed rice, farsan, onions and tomatoes. Then add red chilli powder, coriander and cumin powder as per your taste. Also add salt and sugar. Then add mint chutney, tamrind and jaggery mixture and few pieces of raw mango and puries of pani puri. Mix it well!

Garnish with cilantro and fine sev. While eating use puri of pani puri as a spoon.


This is my entry for Trupti's Recipes for Rest of US:Picni Eat event started by Ramki

Tuesday, March 10, 2009


Serving: 4 persons

Time : 30 minutes


Rice 2 cups (long grain rice)
Urad dal 1 cup

Stepwise Instructions: Soak urad dal and rice in water separately, for 10-12 hours. Drain the excess water and grind it together in a mixer/grinder to a consistency of condensed milk. Allow it to ferment for addition 10-12 hours at room temperature. It is important to keep it covered during fermentation.

Next day morning add little water and salt. The consistency at this stage should be like "bhajia batter" Pour this batter into concave surfaces of Idli stand. Add little water to pressure cooker and place idli stand into it. Place the lid on cooker and heat for 15-20 min on medium heat. (remove the whistle of pressure cooker)

Take the pressure cooker off the heat and allow it to cool for above 10 minutes. Remove the lid and take the idli stand out. Separate idlis from the stand using spoon.

Serve Idlis with coconut chutney and/or sambar.