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Showing posts with label Amchi Mumbai. Show all posts
Showing posts with label Amchi Mumbai. Show all posts

Friday, September 8, 2017

Cauliflower Tawa Pulao

Sometime back when the term 'paleo diet' was still new and restricted to the jargon of a 'chosen few', I stumbled upon something called the 'cauliflower rice' . It was the proposed substitute of the regular rice. But I was a bit skeptical about it as cauliflower lacks the sweetness and the aroma of the latter. A single disastrous trial proved my worst fears and ensured that it stayed off the menu .

I had completely forgotten about the recipe till now. But a small mistake in the grocery list ended up with a glut of cauliflowers in my fridge and I was forced to resort to some really creative culinary techniques. From making a pasta sauce to a wholesome soup, I went overboard with my experiments and managed to finish off mot of the stock. Yet there was this small head of cauliflower that begged for attention before I logged out of the kitchen for a long weekend. That is when I pulled out the cauliflower rice recipe from the archives of my memory and gave it a Mumbaiya style twist !!

The spice of the pav bhaji masala and the tang from the tomatoes and lime juice surely turns this recipe into a winner. A dash of cheese is sure to add another level of yumminess to this dish. Most kids will love this version of the 'tawa pulao' so make sure you add it to the menu of your kiddo's potluck party.

Read on for the recipe -

Preparation Time - 25-30 mins

Ingredients -

  • 2 1/2 cups grated cauliflower (tightly packed)
  • 1 small carrot ( finely chopped)
  • 1 small capsicum ( finely chopped)
  • a handful of green peas
  • 1 large ripe tomato (finely chopped)
  • 1 small onion ( finely chopped)
  • 1 tsp GG paste
  • 1/2 tsp red chili powder
  • 1 tsp pav bhaji masala
  • 2 pinch turmeric
  • 2 pinch garam masala
  • 2-3 tsp lime juice
  • 2 tbsp chopped cilantro
  • 2 tsp cooking oil
  • salt to taste
  • grated cheese for garnishing 

Preparation - 

To make the grated cauliflower, cut the cauliflower into large florets. Use either a grated with large holes or pulse it for a few seconds in a mixer. Dry it on a paper towel to absorb the excess moisture.

Cooking - Steam the grated cauliflower for about 5 mins in a steamer.

Heat 2 tsp oil in a large wok. ( use one that is usually used in Chinese style cooking as it has a large surface area )

Add onions and fry till translucent.

Add the GG paste next and fry for 2-3 mins.

Add all the powdered masalas along with 2-3 tsp water to prevent burning. Fry for 2 mins with sprinkling of water at regular intervals.

Add the tomato and cook it till mushy.

Add chopped carrots, capsicum and green peas. Add a little salt. Saute on medium high for 3-4 mins.

Finally add the cauliflower rice, sprinkle some more salt and turn up the heat.

Stir fry for 2-3 mins till everything is nicely mixed .

Add the lime juice and toss it once again.

Transfer to the serving bowls.

Garnish with chopped cilantro and grated cheese.

Serve immediately.

Saturday, June 25, 2016

Maharastrian Amti Dal ( with Kokum )

The ascent of monsoon marks a period of lethargy and frequent bouts of illness for most people. My household is no exception to that and I find myself reluctant to cook elaborate meals during the rains. Dal-chawal-bhaji, parata-dalma, roti-subzi or even khichdi with alu bharta (mashed potato) are regulars on the monsoon menu. While I do prepare a variety of dals, I am always looking for new versions that would do away with the need to cook another curry. Just a dash of pickle and maybe a papad, and I am good to go.

This Maharashtrian Amti dal had been on my list for sometime now. Just that I could not lay my hands on some good quality Kokum so had been putting it off till last week. Once I found that I could purchase it off the net, I ordered it along with a cache of exotic foods like the chia seeds, quinoa and black rice. Since June is the birthday month for my blog and I am also inching close to the 1K mark, I was in a mood to indulge myself and surprise my readers with something new. Yes, my baby has turned 7 !!! Thanks to all you lovely folks out there for being an indispensable part of this most amazing journey !

The deluge of recipes like quinoa kheer, quinoa and kidney beans salad, Kung pao lotus root and chia pudding on my blog is just the beginning as I plan to give a more cosmopolitan touch to this space. More surprises are on the way, so stay tuned !

Read on for the recipe of 'Amti' -

Preparation Time - 30 mins

Ingredients -
  • 1 cup toor dal
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 pinch asafoetida
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric
  • 1/4 tsp garam masala ( use Goda masala for authentic taste )
  • a pinch of stone flower (pathar ke phool) (optional)
  • 3-4 kokum petals ( can be substituted with a thumb sized piece of tamarind )
  • 2 tsp powdred jaggery
  • 3-4 tsp grated coconut
  • 2 tbsp coriander leaves
  • 1 sprig curry leaves
  • salt to taste
  • 1 tsp ghee
  • 1 tsp oil

Preparation - Soak the kokum in 1 cup hot water.

Cooking - Wash the toor dal and transfer to pressure cooker with 2 cups water, salt and turmeric. Close lid and cook for 2-3 whistles.

Keep aside till steam escapes. Open and give it a good stir with a heavy spoon.

Heat the oil and ghee on a pan. Add the cumin seeds, mustard seeds, stone flower, curry leaves and asafoetida. Once the seeds start to splutter, add the cooked dal.

Mash the kokum slightly and add to the pan along with the water in which it was soaked. Also put in the jaggery, chili powder and garam masala. 

Finally add the coconut and the cilantro. Give it a good stir and take it off the burner.

Serve hot with white rice and papad.

Thursday, April 7, 2016

Oats Kothimbir Vadi ( And a Happy Gudi Padwa/Ugadi to All )

Kothimbir Chi Vadi. This healthy steamed snack from Maharashtra is a wonderful 4 pm friend. Yep, that's when the hunger pangs begin to strike when you are particular about your meal times.  And if you have had a wonderfully light lunch, this is exactly when you are tempted to binge on those super oily samosas/bhajjis/ pakoras . End result ? Not only you end up undoing all the good work, you are also saddled with those tiny guilt pangs that keep bothering you for the rest of the day.

That is why it is very much important to ensure that snacking remains healthy. And this super healthy version of the 'Kothimbir Vadi' is my tribute to the 'World Health Day'. Substituting most of the gram flour with oats is just one way of adding more of oats  to one's diet without compromising on that very important aspect - taste ! Oats contain a specific dietary fiber called beta-glucan which helps to lower bad cholesterol levels.

This recipe is a 'no onion no garlic recipe' which is apt for people who usually avoid these ingredients during fasting. One can also serve it during the ongoing navratri festival.

Read on for the recipe -

Preparation Time - 30 mins

Ingredients -

  • 2 cups finely chopped coriander leaves
  • 4 tbsp powdered oats
  • 1 tbsp besan
  • 1 tbsp rice flour ( optional during navratri )
  • 2 tsp yogurt
  • 1 tsp lemon juice
  • 1 tsp chili powder ( adjust as per taste )
  • 1 tsp canola oil
  • 1 tsp sugar
  • 1 tsp grated ginger
  • a pinch of baking powder
  • salt to taste
  • 1/5 tsp turmeric

For seasoning -

  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp sesame seeds
  • 1 sprig curry leaves
  • a pinch of asafoetida
  • 1 tsp canola oil

Preparation - Take all the ingredients into a mixing bowl. Knead into a firm and smooth dough. Keep aside for 15 mins.

Cooking - Roll the dough into cylindrical shapes.

Boil water in a steamer. Once it gets to steaming, steam the dough at medium high for 15 mins.

Remove and keep aside till it cools down. Cut into small bite sized circles.

Heat the remaining oil in a wok. Add the mustard and cumin seeds, followed by the asafoetida, curry leaves and sesame seeds.

Add the vadis and toss gently to ensure that each and every bite is coated with the aromatic seasoning.

Serve hot with some tea.

Tuesday, April 28, 2015

Zunka ( a rustic Maharashtrian delicacy )

Long before the Naveen Pattanaik government announced the populist measure of offering 'bhata-dalma' or rice and dal cooked with veggies at a subsidized rate for the poor in Odisha, the Maharashtra government also had a scheme which offered 'zunka-bhakri' to the poor of Maharashtra at subsidized rates. The Zunka is an important part of Maharashtra cuisine and it transcends all classes. Though it is mainly consumed in the rural parts of the state, it is equally popular in urban households. A simple yet delicious dish, it made with besan or chickpeas flour. It is ideal for those days when one has run out of veggies/meat.

Read on for the recipe -

Preparation Time - 10-12 mins

Ingredients -

  • 1 cup besan/chickpeas flour
  • 1 medium sized onion (finely chopped)
  • 2 green chilis
  • 3-4 garlic flakes
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • a pinch of asafoetida
  • a pinch of turmeric
  • 1 dry red chili
  • 2 tsp oil
  • salt to taste
  • cilantro for garnishing
  • 2 cups water

Cooking - Heat the oil in a non-stick skillet. Add red chili, asafoetida, mustard seeds, cumin seeds and garlic flakes. Fry till garlic takes on a golden hue. 

Add the chopped green chili and onions. Fry till translucent.

Add the besan and fry to a light brown color.

Finally add the water, adjust salt and cook till the zunka leaves the sides on the skillet.

Garnish with cilantro. Serve hot.

Sunday, October 5, 2014

Pav Bhaji

One of the most popular street foods, I love making 'Pav Bhaji' for dinner. With all the veggies that go into the making of the dish, it is quite nutritious and loaded with natural fiber. Though a little high on calories as ghee/butter is integral to enhancing its flavor, I do like to indulge my taste-buds once in a while.

Read on for the recipe -

Preparation Time - 35 mins (includes standby time)

Ingredients -

  • 1 cup cauliflower florets
  • 1 cup cubed carrots
  • 1/2 cup green peas
  • 1/2 cup chopped french beans
  • 1 medium sized capsicum
  • 2 medium sized potatoes
  • 2 medium sized tomatoes
  • 2 medium sized onions
  • 2 tsp GG paste
  • 1 tsp garlic paste
  • 1 heaped tsp Kashmiri chili powder
  • 3 level tsp Pav Bhaji masala
  • 1-2 green chilis
  • 4-5 tbsp coriander leaves
  • 1 tbsp ghee
  • 1 tsp oil
  • pav buns (store bought)
  • additional butter as required
  • lemon juice/wedges

Preparation - Take the cauliflower, green peas, french beans, capsicum, green chillis and poatoes in a pressure cooker. Add 1 1/2 cups water and close the lid. Cook for 2-3 whistles on medium flame.

Remove and keep aside till steam escapes. Drain the water and keep aside. Peel the potatoes and lightly break/mash them.

Finely chop the onions and tomatoes.

Cooking - Heat the oil and ghee in a wok. Add the chopped onions and fry till it just turns translucent. Add the tomatoes, GG paste, garlic paste, kashmiri chili powder and pav bhaj powder. Fry for 4-5 minutes till the tomatoes are mushy and the raw smells of the masalas have gone off.

Add the boiled veggies and potatoes. Adjust the salt. Mash them with a traditional hand masher or use a hand blender if you have one. Add the drained water and allow to simmer for 12-15 mins. Sprinkle 2 tbsp coriander leaves and add more water if it looks too dry.

Fry the pav bhaji with butter in a separate tawa/pan.

Serve hot with onion rings, coriander leaves, some butter and a dash of lemon juice.

Tuesday, September 30, 2014

Sabudana Vada

Sabudana being loaded with carbohydrates (starch) is an ideal choice for fasting days. Most of the recipes are easy, quick and tasty. One such example is the Sabudana Vada, crispy and lightly spiced fritters of sago, potato and peanuts.

Quite happy with my first attempt. The vadas turned out crisp on the outside and soft inside without absorbing too much oil. Read on for the recipe -

Preparation Time - 15-20 mins

Ingredients -

  • 1/2 cup sabudana
  • 1 cup mashed potato
  • 1 tsp cornflour
  • 3-4 tbsp roasted and lightly crushed peanuts
  • 1/2 tsp cumin seeds
  • 1 tsp grated ginger
  • 1/2 tsp finely chopped green chilis
  • 1/2 tsp red chili powder
  • 1 tsp finely chopped coriander leaves
  • 1/2-1 tsp lemon juice
  • salt to taste
  • oil for deep frying

Preparation - Soak the sabudana overnight (or lesser time for smaller pearls). Strain to remove all excess water (this is important)

Take the sabudana in a mixing bowl. Add all other ingredients except for the oil. Mix into a dough.

Grease your palms with a little oil. Pinch small portions of the dough, roll into balls and flatten them. Make sure they are not very thick as the center will not be cooked properly.

Cooking - Heat sufficient oil in a wok. Add the flattened dics 2-3 at a time. Fry on both sides till light brown. Make sure that the flame is kept medium high so that the vadas do not absorb excess oil.

Remove from the wok and place on a paper towel to absorb the excess oil. Repeat for the remaining dough.

Serve hot with a chutney.

Note - It is important to test the soaking time of the sabudana before making the vadas. The tiny varieties need only half an hour to become soft and mushy. 

Thursday, August 28, 2014

Puran-Poli ( Ganesh Chaturthi special )

Happy Ganesh Chaturthi !!!

This is the last of the 'Ganesh Chaturthi special' series. Puran-poli is perhaps the most popular neivaidyan (offering) on Ganesh Chaturthi alongside the 'Modak' which is primarily consumed in Maharashtra. But one can also find the Puran poli in some parts of Karnataka and Andhra Pradesh too. The Kannada name is Holige or Obbattu . I was a little scared to attempt it at first but the valuable inputs that I got from my South Indian neighbors helped me get it right at one go.

Read on for the recipe -

Preparation Time - 1 hour plus

Ingredients -

For the puran (filling) -

  • 1 cup chana dal
  • 1 cup powdered jaggery
  • 2 green cardamoms (powdered)
  • 1/4 tsp nutmeg powder
  • 1 tbsp ghee

For the poli -

  • 3 cups all purpose flour or wheat flour
  • 1 tbsp ghee
  • salt to taste
  • water for kneading

Others -

  • Extra flour for dusting
  • Ghee for frying the puran poli

Preparation - Wash and soak the chana dal for 3-4 hours. Transfer to a pressure cooker along with 1 1/2 cups water and cook for 7-8 whistles.

Keep aside to allow steam to escape. Strain the dal and allow it to stand in the strainer for 1 hour or till all the water drains off.

Take the flour in a mixing bowl. Add salt and ghee. Mix in. Then add sufficient water to make a smooth yet firm dough. Rub a little ghee over the dough and cover it. Keep aside for 1 hour.

Cooking - Heat ghee in a pan. Add the cardamom powder and nutmeg powder.

Add the cooked chana dal after 10 seconds. One can add the powdered jaggery at the same time or at a later stage.Mix everything together and cook for 6-7 minutes or till you find that the mixture is turning powdery. Remove from flame and keep aside to cool down.

Transfer the cooled mixture to a mixie jar and buzz for a few seconds. It will become like a smooth dough.
Remove from the mixer jar and keep aside. Divide it into lemon sized balls.

Similarly, divide the dough into balls which are 25-30 percent larger than the chana dal balls. Lightly roll out each ball into a small circle. Place the puran ball at the center and close it by bringing the ends of the dough together.

Dust more flour on the working surface and roll out the puran-poli ball  into a thin circle.

Heat a tawa and sprinkle a little ghee. Place the puran-poli on it . Cook on one side till small brown spots begin to appear. Flip it over and cook it on the other side as well.

Once done on both sides, rub a little ghee over it. Remove from the tawa and keep aside.

Repeat the same process for the remaining dough and puran.

Serve hot/warm with milk (or even some ghee).

Note - Excuse me for the badly taken pics. Will change them as soon as possible.

Sunday, August 17, 2014


Shrikhand is a simple yet easy to make and good to eat Indian dessert. By using a low calorie yogurt and substituting Sugarfree/Splenda for sugar, it can be transformed into a low calorie delight. One can also add fruit puree to it. Also it happens to be one of Bal gopal's favorites.

Read on for this recipe which is also offered as prasad/neivaidyam on the occasion of Janmasthami-

Preparation Time - 10 mins

Ingredients -

  • 1 cup hung curd
  • 1 1/2 - 2 tbsp powdered sugar
  • a pinch of cardamom powder
  • a few nuts
  • 3-4 strands of saffron
  • 1 tbsp warm milk
  • 1-2 drops rose water/kewda water (optional)

Preparation - Soak the saffron in the milk for 10 mins.

Transfer all ingredients (except nuts) to a blender. Buzz to get a smooth paste.

Garnish with the chopped nuts and serve chilled.

Note - I personally prefer to make shrikhand with a day old yogurt so that it has just a hint of sourness. 

Wednesday, May 21, 2014

Mango Sasav (Ambe che Sasav)

Another one of Tarla Dalal's recipes. Hats off to the greatest Indian Chef who ever walked this planet. Her collection of recipes are truly amazing and diverse. She seems to have covered the entire span of the subcontinent while researching for her books and picked out some true gems.

Today I will be sharing this simple Konkani recipe that has green mangoes, coconut and toasted mustard seeds. While it is mostly made with tender green mangoes, I could not find the same and hence used cubed green mangoes. Quite a magical combination. Goes best with plain white rice. Read on for the easy recipe -

Preparation Time - 15 mins

Ingredients -

  • 1 tsp mustard seeds
  • 1 cup freshly grated coconut
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 1/2 tsp tamarind pulp ( optional )
  • 7-8 peppercorns
  • 2 cups green mangoes ( cubed )
  • 2 tsp jaggery
  • salt to taste

Preparation - Dry toast the mustard seeds in a pan till they start to pop. Keep aside to cool down.

Take the mustard seeds with grated coconut, tamarind pulp, turmeric, chilli powder and peppercorns in a blender jar. Add 1/2 cup water and make into a smooth paste.

Transfer the paste to a thick bottomed pan/wok and bring to a boil.

Add the mangoes along with jaggery and salt. Simmer for 5 minutes.

Note - I have used dark colored jaggery powder in the recipe which turned the dish brown. But traditionally it is a yellow colored dish. BTW planning to try this with ripe mangoes next time.

Thursday, April 17, 2014

Lobiya Usal (Black Eyed Beans curry)

Have been experimenting with 'Lobiya'/'Chawli' or Black eyed beans in recent times. This Maharashtrian Usal recipe was one of them which proved to be a big hit with the family. Had it with some bread (did not have pav in stock).

Read on for the recipe:

Preparation Time - 40 mins


1 cup black eyed beans
1 medium + 1 small sized onion
3-4 garlic cloves
1/2 inch ginger
2 tbsp freshly grated coconut
1 tbsp desiccated coconut (optional)
1/3 tsp fennel seeds
1/3 tsp coriander seeds
1 medium sized tomato
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp red chilli powder (Use more if you like, it is a spicy curry)
1/4 tsp garam masala
1 Kashmiri red chilli
3 tsp oil
salt to taste

Preparation - Wash and soak the black eyed beans overnight.

Cut the medium sized onion into thin long pieces. Roughly chop the small one.

Cooking - Transfer the beans to a pressure cooker with 1 1/2 cups water with salt and turmeric. Cook for 2 whistles on high and then on a medium flame for 5-6 mins.

Allow steam to escape before opening lid. Check if the beans are soft and can be easily crushed between the thumb and forefinger. If not, cook for another whistle.

Heat 1 tsp oil in a wok. Add the broken red chilli followed by the roughly chopped onion, ginger and garlic. Fry on medium flame for 3 minutes. Add coriander and fennel seeds. Fry for 1-2 minutes. Then add the coconut and fry till it turns brown. Remove and keep aside to cool. Grind into a smooth paste.

Heat the remaining oil in a wok. Add the onion pieces and fry till light  brown. Add the masala paste and fry for 3-4 mins.

Add the chopped tomato along with the masala powders and salt. Cook till the tomato is mushy.

Add the boiled beans along with 1 1/2 cup water. Cook with lid covered for 7-8 mins. If it is still watery, cook uncovered on high flame for 2 minutes to get desired consistency.

Serve hot with a dash of lime and some coriander leaves. (I served it with toasted bread.)

Note - I used only about 1 tsp of fresh coconut but since it is a Maharashtrian dish the coconut is an integral part of it. It adds another dimension ( somewhat like sweetness but not exactly ) to this recipe. With more coconut and more onions in the masala paste, the gravy also tends to be richer.

Tuesday, October 22, 2013

Bread Upma

Sandwiched, toasted, dipped in egg/batter and fried, slathered with jam. Does that bring on a sense of 'deja vu'? Yeah we are talking about the very unpretentious bread. Available in varieties like sweet. milk, sandwich, fruit, whole wheat, multi-grain, it is the Holy Grail breakfast for most of us.

Today we will be adding to this repertoire with another easy-breezy bread recipe . And this is one great way of masking that stale bread lying unused in the fridge ( The bread has to be in edible condition....Crumbly is OK Fungus is a strict No-No ). Read on for the recipe:

Preparation Time - 10 mins or less

Ingredients - 4 pieces bread, 1 small onion, 1 green chilli, 2 tsp oil, a pinch of mustard seeds, a pinch of cumin seeds, 1/5 tsp red chilli powder, pinch of turmeric, salt to taste.

For garnishing - 1 tbs chopped coriander leaves, 2 tbs freshly grated coconut(optional), 1 tsp lime juice.

Preparation - Cut the onion into thin long pieces. Cut the green chilli into small pieces.

Cooking - Heat the oil in a wok. Add the cumin and mustard seeds. Allow to splutter. Add the chopped onion and fry for 30-40 seconds. Add the green chilli .

Dip the bread slices in water for 1-2 seconds, take it out and squeeze out all the water.

Crumble the soaked bread and add it to the wok. Add salt, turmeric and red chilli powder. Fry for 3-4 minutes. Add the chopped coriander, grated coconut and lime juice. Mix well.

Serve hot .

Wednesday, July 20, 2011

Sabudana Khichdi

Sabudana Khichdi is a Maharashtrian recipe which is usually prepared on fasting days like Navratri. The recipe makes use of roasted and coarsely grated peanut powder which can be omitted in case one is allergic to peanuts. I used sesame instead when I make it for my hubby who suffers from peanut allergy.

The big tapioca pearls are preferable for this recipe as they turn out to be fluffier. But the soaking time required is more. When in a hurry, go for the smaller grains.

To cut down on the cholesterol, one can replace the ghee with refined oil and just add 3-4 drops ghee after cooking for that distinct flavour.

Cooking Time Required: 10-15 mins


  • 1 cup large Sabudana / Tapioca pearls
  • 1 medium sized potato
  • 2 green chillis
  • 1 inch ginger
  • 1/2 tsp roasted and crushed peanuts 
  • 3-4 tbsp freshly grated coconut  (optional)
  • 1/3 tsp cumin seeds 
  • 1 tsp ghee
  • 2 tsp oil
  • salt to taste ( use pink salt during fasting )
  • chopped coriander leaves 
  • 1 tsp lime juice

Preparation: Chop the potato and green chilli into small pieces.

Wash and soak the sabudana for 3-4 hours. Drain well and keep aside. [ Soaking and cooking time will vary with the variety used ]

Cooking: Heat the ghee and oil in a pan. Add the cumin seeds followed by the green chilis and finely minced ginger. Add the chopped potatoes and fry till potato pieces become almost cooked.

Add the soaked sabudana along with salt. Sprinkle a little water if required and cook for 3-4 mins.

Garnish with the crushed peanuts, chopped coriander leaves, lime juice and grated coconut.

Serve with sweetened skimmed yogurt. A healthy snack/meal is ready.

Tuesday, July 5, 2011

Manda Pitha ( also known as Modak in Maharashtra)

Cooking Time Required: 1 hour
Cost of Preparation: 60-70 Rupees

Ingredients: Broken Basmati rice ( 1 1/2 cups ), milk ( 2 cups ), water ( 2 cups ), pepper powder ( 1/5 tsp ), cardamon powder ( 1/4 tsp ), salt ( 1/4 tsp or to taste).

For the pura : Coconut ( finely grated, 1 no ), small lumps of jaggery ( 6-7 tsp ), raisins ( 1/2 cup ), ghee ( 1 tbsp ).

Preparation: Soak the rice for 10-15 mins. Wash and drain all the water ( Use a colander, do not dry under the fan or the sun ). Put in a grinder and grind into a fine powder.

Grate the coconut or grind the pieces in a mixer-grinder.

Cooking: Bring the milk and water to boil. Add salt, cardamon and pepper powder. Add the rice flour in small batches and mix continuously so that no lumps are formed.

Stir the mixture on a low flame for about 15 minutes till it takes on a softer consistency than the dough used for making rotis . Switch off the flame at this stage.

Allow the dough to cool down a few degrees till it is tolerable. Rub ghee all over your hands and knead the dough for 5 mins to make it smoother.

Heat a pan. Add ghee followed by the raisins and stir fry for 1 minute. Add grated coconut and jaggery at this stage. Fry for 5-6 minutes and remove from the stove.

Rub some more oil over your hands. Break small balls out of the dough. Flatten out and put some of the coconut stuffing on it. Close and mould into balls.

Boil water in a idli maker. Spread some banana leaves over the idli plates. Put the balls over it. Close the lid and steam 20 mins. Allow to stand with lid covered for 5 mins.

Take out of the idli vessel and serve hot.

Note: When adding the rice flour to milk and water, pass it through a seive to avoid any lumps.

Also try to make the balls when the dough is hot else it loses its elasticity.

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