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Recipes:
Vegetable Idli
Ingredients
1 coconut, grated, ¼ cup urad dal
2 cups parboiled rice, 1 finely chopped
onion
1 carrot, grated, ½ cup cabbage, grated
1 tsp jeera, 4 green chillies, chopped
2 tbsp grated coconut, salt to taste
oil for greasing
Method
Grind the coconut with 2 cups of warm water and strain to extract the
milk. Keep aside.
Wash and soak the urad dal and parboiled rice together for 2 hours.
Drain and grind to make a fine paste using the coconut milk. Put the
onion, carrot, cabbage, cumin seeds, green chillies, coconut and salt
and stir well. Cover and keep to ferment for at least 3 to 4 hours. Pour
into greased idli moulds and steam for at least 10 to 12 minutes.
Tip L Serve with onion chutney
and coriander chutney~
Perfect pancakes
Ingredients
100g plain flour
2 eggs
300ml semi-skimmed milk
1 tbsp sunflower oil or vegetable,
plus extra for frying
pinch salt
Method
Put the flour and a pinch of salt into a large mixing bowl and make a
well in the centre. Crack the eggs into the middle, then pour in about
50ml milk and 1 tbsp oil. Start whisking from the centre, gradually
drawing the flour into the eggs, milk and oil.
Once all the flour is incorporated, beat until you have a smooth,
thick paste. Add a little more milk if it is too stiff to beat. Add a
good splash of milk and whisk to loosen the thick batter. While still
whisking, pour in a steady stream of the remaining milk. Continue
pouring and whisking until you have a batter that is the consistency of
slightly thick single cream.
Heat the pan over a moderate heat, then wipe it with oiled kitchen
paper. Ladle some batter into the pan, tilting the pan to move the
mixture around for a thin and even layer. Quickly pour any excess batter
into a jug, return the pan to the heat, then leave to cook, undisturbed,
for about 30 secs.
Pour the excess batter from the jug back into the mixing bowl. If the
pan is the right temperature, the pancake should turn golden underneath
after about 30 secs and will be ready to turn.
Hold the pan handle, ease a fish slice under the pancake, then
quickly lift and flip it over. Make sure the pancake is lying flat
against base of the pan with no folds, then cook for another 30 secs
before turning out onto a warm plate.. |
